Because these high producing cows are pushed so hard with grain and protein they often get mastitis, develop metabolic problems and have trouble going back into calf, which leads to a dependence on antibiotics, hormonal treatments and buffers and correspondingly high vet bills.
Could this be the reason that many doctors and alternative practitioners are recommending that their patients give up dairy? Is milk the problem or is it rather the way it is produced and processed?
In my eyes, raw milk is the perfect way to consume milk. As this is illegal in Australia, Mungalli process the milk as minimally as possible, simply filtering and pasteurising for the least amount of time and lowest temperature allowed.
Many other processors however clarify, separate, standardise, pasteurise and homogenise, which results in a watery looking white liquid that is very different from the healthy nutritious food that left the farm.
Could homogenisation, which is an unnecessary cosmetic process that stops the cream rising to the top, be harmful to our health? Is it necessary to drastically change the physical characteristics of milk using enormous pressures and shear?
The less food is processed the better. I personally feel that cows should eat predominantly pasture because that’s what they have evolved to do and the cream should rise to the top in milk as nature intended.
What do you think?