After two weeks of no refrigeration, pasteurized milk is rancid and moldy, while raw milk becomes a healthy sour cream
Organic Pastures dairy farmer Mark McAfee shared photos of a experiment he did with raw and pasteurized milk on Facebook.
The owner of the California’s largest raw milk dairy, poured five types of milk into five sterilized mason jars, without fully tightening the lids, and let them sit out at room temperature for two weeks:
Having performed the experiment several times, he found exactly the results he was expecting:
1. Raw, Organic Whole Milk: NO mold
2. Pasteurized, Organic, Pasture-Raised, Whole Milk: Medium mold levels
3. Pasteurized, Conventional Whole Milk: Medium mold levels
4. Pasteurized, Conventional 2% Milk: HIGH mold levels
5. ULTRA Pasteurized 2% Milk: EXTREMELY HIGH mold levels
McAfee’s own raw, organic, whole milk, which is sold at health-food stores all over California, was not only not moldy, it was an edible, healthy product, similar to sour cream or yogurt and whey.
Both organic and conventional pasteurized whole milk had medium mold levels, while conventional 2% milk had more, and ultra-pasteurized 2% milk had the greatest amount of mold.
“I consistently see that ultra high temperature pasteurized milk goes bad fastest,” McAfee wrote on Facebook.
That’s because raw milk is a “living food with active ingredients,” McAfee explains. “Pasteurized milk is filled with dead bacteria, denatured proteins and destroyed enzymes.”
He notes that fermented raw milk products have been consumed without refrigeration for millennia.
On the other hand, when pasteurized or “dead” milk is allowed to “grow” in a warm environment, mold and “other strange things appear,” he says.
“Would you want to consume a product that is not going to thrive inside your warm body?” McAfee asks.