The schools are now serving ultra pasteurized milk, my wife tells me. It doesn't need to be kept chilled. They heat it up to such a high temperature that all the good stuff is killed. I just read about it a couple days ago. I just noticed it on my creamer. I also noticed it when I was shopping for heavy whipping cream. They only carry ultra pasteurized. Guess I will have to visit the local dairy.
I've tried them all. Currently picking up raw milk from city farmers market. Its hard to go back to pasteurized now. This articl below has good info half way down.
Mandatory meat and milk at school lunches could be a fun skirmish.
The schools are now serving ultra pasteurized milk, my wife tells me. It doesn't need to be kept chilled. They heat it up to such a high temperature that all the good stuff is killed. I just read about it a couple days ago. I just noticed it on my creamer. I also noticed it when I was shopping for heavy whipping cream. They only carry ultra pasteurized. Guess I will have to visit the local dairy.
There are some niche grocers that offer low temp pasteurized and/or non homogenized, and they definitely seem to be a higher quality milk.
I've never had the pleasure of visiting the dairy and getting raw.
I've tried them all. Currently picking up raw milk from city farmers market. Its hard to go back to pasteurized now. This articl below has good info half way down.
https://drcate.com/raw-milk-why-mess-with-udder-perfection/
Raw 'A2' milk from guernsey or jersey cows is the way to go.
Growing children 2x the benefit for raw milk.