Xisca
Member
There are really different points about dairies, and I find it complicated to cross all the criterias to take into account.
Some people have problem with lactose, others with caseine.... some with milk and cheese is ok, or only some cheese....
Fermenting is supposed to be good... or bad. I have no digestive problem with yogurt nor fermented cheese or blue cheese. ok, lactic acid... but is this oe bad? I would think that the problem is lactic acid in muscles, from anarobic exercice....
Has milk been transformed in the past only for "keeping with no fridge" reasons? Or are there some health reasons too?
Many ways have 2 sides, and some bad aspect may be counterbalanced for some people and not others.... Fermented food is thought to be protective through their probiotic effect. I know they can be carcinogenic, but if in great quantities and for some part of the digestive track. I meann this looks only as an irritative local effect, not general on all the body.
Then, would you drink sterilized UHT cow milk?
Is there any recommendation about the animal giving the milk?
Anything about raw, pasteurized and sterilized?
I think I remember Peat wrinting that raw is better and pasteurized second.
And pastured fed as well?
I have access to goat dairies, but they eat corn and soy for sure...
Also some sheep milk around here, cow products are imported. The organic cow butter I buy to make ghee is from Germany...
So, the most common cheese here is made from the stomach of young goats, and withh raw milk. I might be lucky? It is also full fat. Then I have to decide if fresh cheese is better than the 2 months or 5 months old drier cheese.
What's about brie or camembert style? They also make some of it here.
Some people have problem with lactose, others with caseine.... some with milk and cheese is ok, or only some cheese....
Fermenting is supposed to be good... or bad. I have no digestive problem with yogurt nor fermented cheese or blue cheese. ok, lactic acid... but is this oe bad? I would think that the problem is lactic acid in muscles, from anarobic exercice....
Has milk been transformed in the past only for "keeping with no fridge" reasons? Or are there some health reasons too?
Many ways have 2 sides, and some bad aspect may be counterbalanced for some people and not others.... Fermented food is thought to be protective through their probiotic effect. I know they can be carcinogenic, but if in great quantities and for some part of the digestive track. I meann this looks only as an irritative local effect, not general on all the body.
Then, would you drink sterilized UHT cow milk?
Is there any recommendation about the animal giving the milk?
Anything about raw, pasteurized and sterilized?
I think I remember Peat wrinting that raw is better and pasteurized second.
And pastured fed as well?
I have access to goat dairies, but they eat corn and soy for sure...
Also some sheep milk around here, cow products are imported. The organic cow butter I buy to make ghee is from Germany...
So, the most common cheese here is made from the stomach of young goats, and withh raw milk. I might be lucky? It is also full fat. Then I have to decide if fresh cheese is better than the 2 months or 5 months old drier cheese.
What's about brie or camembert style? They also make some of it here.