Hi: We are looking into buying raw whole milk from a licensed dairy. But there is still that little bit of concern that we have been "conditioned" to have about possible harmful bacteria in the milk. I have looked into this and find that this is VERY unlikely nowadays - pasteurization was invented before people had refrigeration. But I was wondering if it would work to add some CS to it, as this would not only take care of any harmful bacteria but also preserve it longer, since raw milk spoils faster than pastuerized. Has anybody tried this? How much CS would you add to a quart of milk?
Any thoughts appreciated, especially from people who have tried this. Del -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
