Raw Milk Laws In A State Of Flux, Government Agencies Pressured To Lessen Rules

Food security during any type of long term disaster scenario involves a lot of planning and budgeting. Growing and raising your own groceries, as well as having a deep supply of shelf stable food, will increases the likelihood of survival. Relying solely on what we can grow or raise is more than a bit foolhardy. One bad growing season or property invasion during the disaster could easily wipe out an entire crop and empty the barnyard.
Milk is a staple during both good times and bad. A few good milk cows and some buckets of dry-milk will help to ensure the survival of the family when a disaster strikes – and make you less reliant on ever-changing grocery store prices in the process. A growing portion of the self-reliant community wants to either drink and sell raw milk or roughly pasteurize its own milk in traditional homesteading fashion, but government regulation are thwarting such efforts nationwide.
Since 1949, the government has banned the sale of cheese comprised from unpasteurized milk, unless the cheese had been aged at least 60 days. The 60-day raw milk cheese ban was reportedly designed to protect consumers from bacteria and pathogens. The food regulation agencies reportedly feel that salmonella, listeria, and E. coli are prevented from forming after 60-days due to the salts and acids in raw milk cheese. Some cheesemakers disagree with the need for a 60-day waiting period. Such cheesemakers and dairy farmers feel that raw milk cheese is healthier and more flavorful than commercially processed cheeses. Click here to read the rest of the raw milk news report.