Why?

aren't you putting the cow into an air tight container??

Yes. I added a spoon of previously made yogur.

 

Then you added the bacteria the raw milk would have contained.

Then you added the bacteria the raw milk would have contained.

 

No, you add the correct bacteria. This is how it is done always on the commercial scale, whether it is milk, grain, or juice that is being fermented.

No, you add the correct bacteria. This is how it is done always on the commercial scale, whether it is milk, grain, or juice that is being fermented.

 

Yes but you cannot use pasteurized milk unless you add something that pasteurization takes away. For most of history all it took was raw milk, small private yogurt or cheese makers simply use raw milk.

No, if you use raw milk you rely on luck. When you add bacteria they are not the same as the ones that the pasteurization (mostly) takes away. You add the correct bacteria for producing what you want. You pasteurize to remove the bacteria you don't want, some of which are deadly.

Concerning Louis Pasteur :

http://en.wikipedia.org/wiki/Louis_Pasteur

 

Concerning Pasteurization :

http://en.wikipedia.org/wiki/Pasteurization

 

Concerning diseases through milk late 19 th early 20 th century :

http://http://aof.revues.org/index310.html

(only TBC (tuberculosis), achieves 500.000 deaths among infants, if we add the rest of the diseases, I think I got my numbers lower than reality)

 

In relation to yoghurt production, Pasteurization doesn`t kill every bacteria present in milk, it is proven that heat is effective against those bad disease bacterias, but others that are benign don`t get much affected by the pasteurization process, therefore that is why it is also important to refrigerate milk after pasteurization, because any colony of bacteria that reaches high numbers is potentially bad for human consumption, and there could also be some resistant individuals of those bad bacterias that survive through the pasteurization process, who will reproduce and reach levels of development that can contaminate the milk in the future. Refrigeration of milk, slows down their natural reproduction rate.

Edited April 14, 201015 yr by Rickdog
more references

Regarding raw milk: it depends on the source. Most milk is gained nowadays from industrial production in which infections are a higher problem than the traditional small farms. The main infection is actually outside the cow, i.e. the udder. In addition, people not used to it are at a higher risk. People working near animals tend to be more resistant.

Regarding bacterial activities it is possible to do it with sterilized as well as unsterilized milk. Milk is a relatively selective medium and the majority of the bugs living in it in significant amounts are harmless. By adding a large amount of starter culture one can steer the production in the right direction.

aren't you putting the cow into an air tight container??

 

No. The cow is not put in the container, the milk is.

Along with your sense of sarcasm, it seems.

 

Just kidding. No offense meant.