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as to regulations and safeguards on the farm when we owned/operated a small, family, commercial dairy from the early '40s to the early '90s.
The FDA & WI licensed creamery we shipped to routinely tested our milk for tuberculosis, brucillosis, etc., also for 'sediment', somatic cell count (lymphocytes) and raw bacteria count. And a state inspector came twice a year - unannounced. We considered OUR OWN raw milk very fit for human consumption.
All those years we drank our own raw milk. But, But, we (I) was meticulous as to udder hygiene and made a 'game' out of how clean the filter would be after each milking. We averaged 2000/ml raw bacteria count and by law pasteurized milk from the grocery store could be 22,000/ml. Also state WI law was that we could not put raw milk into containers to sell it. There was a neighbor who had adopted a negro/Asian toddler who could not tolerate milk from the grocery store and asked if he could try our raw milk. He would come to the farm with his own container and get milk direct from the bulk tank. That little adopted boy grew up on our raw milk and his Dad brought him over to see us before sending him off to collage.
When we retired we really missed having our raw milk. I visited two farms to see if I could get raw milk from them, timing my arrival just as milking was finished, and after casually seeing their milk line filters, never brought up the subject. Hubby can tolerate pasteurized milk, but I can't, so I go without and take calcium citrate instead.
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