![\"Types](\"http:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2023\/02\/Types_Of_Milk_Experiment-296x300.jpg\")
<\/p>\n<\/p>\n
STEP 1: Make Observations.
\nRaw milk is a living food with active ingredients.
\nPasteurized milk is filled with dead bacteria, denatured proteins, destroyed enzymes, and more.
\nRaw milk can be utilized outside refrigeration, as has been done for centuries, to make many types of healthy dairy products.
\nHowever, when pasteurized milk is allowed to “grow” in a non-refrigerated environment, mold and other strange things appear.<\/p>\n
STEP 2: Form a hypothesis.
\nWhen raw milk and pasteurized milk (organic or conventional) are left at room temperature, bacteria grows naturally.
\nRaw milk continues to be appear normal, be enjoyable, and be a safe product to consume.
\nPasteurized milk becomes moldy and unsafe to consume.<\/p>\n
STEP 3: Make a prediction.
\nRaw milk will become a sour cream or separated cheese-like product (safe to consume and enjoy).
\nPasteurized milk becomes rancid and harmful to consume.
\nRaw milk will become an edible, enjoyable, product safe to consume.<\/p>\n
STEP 4: Perform an experiment. (Picture Proof)
\nThe 5 jars were all filled on the same day. I prefer not to reveal the brand name on the labels but two are conventional milk brands and two are organic milk brands. The whole milk is “Jersey cow” milk from cows that live on grass. Jars were all sterilized before the experiment. I tightened all the lids and then backed them off a half turn.
\nI have done this experiment before and I am absolutely stunned at how little remains of what is labeled “whole milk.” Isn’t this blatantly dishonest labeling? Additionally, I consistently see that the UHT (Ultra High Temp. Pasteurized milk) goes bad fastest.<\/p>\n
STEP 5: Analyze the results of the experiment.
\nSee mold growth\/ pictures. The mold on lids show an estimate for the quantity of mold growth inside each jars.
\nMold Growth Levels:
\nRaw Whole Milk: NO MOLD
\nPasteurized Whole Milk: Medium mold levels
\nPasteurized 2% Milk: HIGH mold levels
\nPasteurized Organic Whole Milk: Medium mold levels
\nULTRA High Temp Pasteurized 2 % Milk: EXTREMELY HIGH mold levels<\/p>\n
STEP 6: Draw a conclusion.
\nDrink raw milk. It is a living, bio-diverse perfect food.
\n(Raw milk is controversial, heavily regulated by the government, but many swear by the health benefit. Highly recommend A2 dairy only.)<\/p>\n","protected":false},"excerpt":{"rendered":"
STEP 1: Make Observations. Raw milk is a living food with active ingredients. Pasteurized milk is filled with dead bacteria, denatured proteins, destroyed enzymes, and more. Raw milk can be utilized outside refrigeration, as has been done for centuries, to make many types of healthy dairy products. However, when pasteurized milk is allowed to “grow” … <\/p>\n