Electronics360: "LED Lighting Improves the Taste of Milk"

When dairy cows could eat grass there was no dangerous conditions associated with dairy, pasteurized or not. Milk tasted sweeter in Spring because the cows feed was supplemented by hay in winter months and returned to pasture grass when the snow melted. Not fed corn and corn by products for cost deterrent as is the case now. GIGO applies. What you put in affects what you get out.

The decline in consumption of milk has more to do with the EPA declaring untreated cow milk as "TOXIC" to humans. The scientists that say raw milk can harbor dangerous microorganisms are usually referring to cows contained in CAFOs that are legal in the United States but not other nations for obvious health reasons.

The over-processing of milk by ultra-pasteurization may save several minutes of processing time but results in the loss of all good bacteria as well as the bad bacteria. In addition the newer process method of homogenization that breaks down the cell structure of fats inherent to milk does not suspend fat molecules in solution; it destroys the cells and promotes decay within the milk.

The simple fact is that dairy cows penned up in USA commercial dairy factories carry disease and artificial chemicals including antibiotics and hormones to promote more production. We should be harvesting what nature provides instead of constantly altering natural environments for the sake of increased profits through dangerous manipulation.