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There were two movements to “dean up” the milk. One was pasteurization, and the other certifying country farms to produce clean raw milk. The two competed for a while, but in the end pasteurization won out partially due to its ability to lengthen shelf life.
Ussery claims that, “there has not been one recorded inrident of a food bom illness traced to raw dairy in the state of Virginia.” An advocate of drinking raw milk herself, Ussery feels that her freedom is being violated. “People can eat Twinkifes, drink coke and smoke cigarettes, which is bad for them and I want to be able to drink raw milk which is healthy,” she said.
The Virginia legislature is wary of raw milk, fearing pathogens such as Listeria Monogytogenes and E. Cob it might carry. Pasteurization purges milk of such bacteria. Unfortunately, it also purges milk of healthy bacteria. Ussery explained if you stand a jar of raw milk out on the counter for a day or two, the milk will “clabber,” that is it will start to look bke yogurt. The milk can be consumed in this form, or it can be drained to make cottage cheese. “It is the original curds and whey,” she said. The raw milk contains bacteria that goes into action,
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