Formerly we had our milk from a local dairy, coming from the farm unpasteurised. As I noticed a difference In the quality of the milk during the last few weeks, I found out that lately we are being supplied with pooled and pasteurised milk. The dairy is quite willing to supply us again with milk corning from a local farm and has done so at my request for a week. The milk is much creamier and gets sour naturally again (we use sour milk as a dressing with the salads). The pasteurised milk we found could not be soured; it just went bad under the same conditions. Accordingly I am very pleased with this change. On the other hand one hears so much about increasing tuberculosis among the cows in the country that I wonder whether we should risk it (giving the children unpasteurised milk). The herd from which the milk comes Is not regularly examined; . . . Would you kindly state your opinion” on this matter, i.e., whether you think that bovine tuberculosis is infectious to human beings, or any other reasons why we should not risk using the unpasteurised milk. Our children get about I pints of milk per day at present—nearly all of it raw and the children are happy and full of life and activity.
Pasteurised Milk A Menace