Raw milk contains enzymes that work with the digestive system, allowing assimilation and utilization of nutrients in the milk. The heat of pasteurization denatures (kills) these enzymes. The amylase and lactase enzymes are necessary for the proper digestion of milk sugars. Alkaline phosphatase is necessary for the assimilation of the calcium in milk. Total inactivity of the phosphatase enzyme is used as a test for successful pasteurization. Pasteurization assures milk is free of harmful bacteria while making the milk close to worthless for nutrition. Raw milk from a sanitary dairy is good food and safe to drink. You will have to get raw milk from a small operation. There is no way a huge dairy can maintain the cleanliness needed to allow safe consumption of its milk raw.
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Today's Featured Article - Harvestin Corn in Southern Wisconsin: The Early Years - by Pat Browning. In this area of Wisconsin, most crops are raised to support livestock production or dairy herds in various forms. Corn products were harvested for grain, and for ensilage (we always just called it 'silage'). Silo Filling Time On dairy farms back in the 30's and into the first half of the 40's, making of corn silage was done with horses pulling a corn binder producing tied bundles of fresh, sweet-smelling corn plants, nice green leaves with ear; the
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