Thought this was an interesting, though not very deep, discussion of raw milk. While the title is a bit alarmist I thought the actual content of the article brought up some good points about both the danger of raw milk and the claimed health benefits without being overly alarmist in either direction. Am hoping this generates a broader discussion of raw milk, pasteurization (saver of lives or destroyer of wholesome milk).
I found the part about fast and slow pasteurization resonated as it reminded me of USDA meat temps. Yes cooking chicken to 165 will kill pathogens, but cooking it to 140 and holding it there for 10 minutes does the same thing. As one person noted in the comments, I’d like to try the same cheese made from raw, fast and slow pasteurization side by side.