[kipps]

I've never seen any issue with spoiled dairy products here. Our milk and yogurt is all directly from the farm bulk tank. No pasteurization, nothing. The cheese I eat is all purchased in five-pound blocks. Mozzarella, Cheddar, and Farmer's Cheese are my favorites. If it molds, I cut off the molded area, and eat the rest. If milk sits around too long, it sours, and is not as appealing anymore. But that's mostly because I don't like sour milk.

Further, I've been playing around with different methods of raising calves. If I let the milk bottles develop a layer of white yogurt inside, I can forego any cleaning of the bottles without negative health effects on the calves. It seems like the naturally-occurring yogurt cultures keep the bad bacteria away altogether.

A lot of the danger of spoiled dairy products appears to be an issue only with pasteurized stuff. The unpasteurized milk products sour in a relatively harmless manner. I'm not convinced that pasteurization is as much of a public-health benefit as we've always been told.