On a regular basis? No, I do not drink/purchase raw milk on a routine. If it is offered at a friends farm, or some sort of gathering, I will. We have some very tasty, locally produced, glass bottled stuff up here in WI, so I am very lucky to have a very good supply for a reasonable price.
Should it be regulated? I guess the question is "how" to regulate it? How is the beef that I produce regulated? It is processed at a buthcer, that is a Wisconsin State approved butcher/inspector. He is not supposed to process downed or sick cattle. Every bit of meat that is packaged, has his State Inspector licence number on the sealing tape.
This is the same for milk. You must have a pasteurization chart on record for the batch of milk you are bottling. If you are small batch pasteurizing, you can also do this. You just need a time/temperature recording chart machine. It is "proof" that reasonable care was taken to provide some level of quality assurance.
Now as to whether or not ANY form of government can totally screw simple things like these up, I leave you to your own opinion! :-)
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let�s make one more addition to our series on hydraulics. I�ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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