The US Centers for Disease Control (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world's most dangerous food products. Between 1998 and 2011, 79% of dairy-related disease outbreaks in the United States were due to raw milk or cheese products.
Raw Milk was wreaking havoc with human bodies before Louis put down his baguette to solve it by heat treating the milk to remove all the harmful bacteria such as Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus Aureus and Escherichia coli and countries adopted milk pasteurization to prevent disease and loss of life but now raw milk is growing in popularity.
Because blasting hot liquid jets from both ends at once is not desirable, raw milk is banned in Scotland and it's been illegal to sell unpasteurised milk in supermarkets or high street shops since 1985 so it's either semi skimmed in your tea, take it black or hunt down a farmer with a few cows and take it with e-coli, listeria and salmonella.
You could just forgo cows altogether and go with a cockroach farmer because apart from some of the more seedier places to dine, you don't immediately connect cockroaches with dining experience but that could be about to change as alongside the cow and goat on supermarket shelves we could soon be finding cockroach milk.
It is said to taste rather like cow’s milk and follows a company who make ice-cream with milk derived from insects but if it's all the same to them i think i'll stick with the semi-skimmed Cravendale
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