Ummm....the raw, unadulterated milk has lots of living enzymes and living, beneficial bacteria and that is what makes the raw milk so healthful. Killing all bacteria with CS is counterproductive. Also, the bacteria in milk kills pathogenic bacteria within only 24 hours. Raw milk do not spoils. It will clabber and sour but not spoil. I use raw milk exclusively and wouldn't dream of putting CS in it.
Barbara But...if you are not using it to make kefir, I think you will be pleased at the longevity and safety of the milk with just a little CS added. Someone on the list did some more scientific comparisons using CS to keep milk fresh about a year or so ago, I think, and got great results, too. Marlys
