In 1852, three quarters of the milk drunk by the 700,000 residents of New York City came from distillery dairies. ‘Slop Milk’ as it came to be known, was so poor it could not even be used to make butter or cheese.
Dairies were built next to whisky distilleries in order to feed cows a cheap, unhealthy diet of spent mash called distillery slop. Unscrupulous distillery dairy owners sometimes added sugar, starch, or flour to give body to the pale, thin milk while others degraded it even further by thinning it with water to make more money.
Conditions were unhealthy, dangerous and very unhygienic, Bovine tuberculosis and brucellosis were very common and cow mortality was high.
The people milking the cows were often dirty or sick.
As distillery dairies became common in the early 1800s, many deaths from diseases such as infant diarrhea, scarlet fever, typhoid, undulant fever, and human tuberculosis were caused by contaminated milk. Infant mortality (often due to diarrhoea and tuberculosis) rose sharply, accounting for nearly half of all deaths in New York City in 1839.
Reformers blamed the slop milk industry and some began to call for pasteurisation, which kills pathogens such as tuberculosis that could be carried in contaminated milk.
Fast forward to 2005, when Bovine TB cost the UK taxpayer £90.5 million.
Bear in mind that the medical industry would rather the taxpayer went bust than admit diseases like TB are due to stress and nutrition.
Evidence is pointing to the dairy industry as also looking highly likely to be the prime candidate for being responsible for the Foot and Mouth Outbreak (FMD) and subsequent slaughter.
It is nothing less than barbarism to kill animals for simply for disease control (this was also responsible for the deaths of over 50 farmers through suicide during the last FMD outbreak in the UK).
Factory farmed dairy cattle are culled at 5-7 years when they can live for over 22.
They are fed on heavily chemically fertilised grass, instead of organic farmed permanent leys with 15 or more varieties of herbs and grasses and concentrates containing grain and soya.
They are traumatised by calf removal and then made pregnant while still lactating.
Specially bred to produce up to 12 gallons at a time, many times more than they would produce in nature.
Added to that is the desire to pasteurise milk, the widespread use of prophylactic antibiotics and devastating outbreaks of E coli.
There is also a incessant need to keep producing one of the prime junk foods (pasteurised milk) and it is worthwhile remembering that this is also used in baby milk.
Baby Milk is one of the main causes, after vaccination, in cases of childhood illness.
Escherichia coli O157, thrives in a new, that is, recent in the history of animal diets biological niche: the unnaturally acidic stomachs of beef and dairy cattle fed on grain, the typical feed on most industrial farms.
It’s the infected manure from these grain-fed cattle that contaminates the groundwater and spreads the bacteria to produce, like spinach growing on neighbouring farms.
It’s not found in the intestinal tracts of cattle raised on their natural diet of grass, hay and other fibrous forage.
So where does this particularly virulent strain come from?
In 2003, The Journal of Dairy Science noted that up to 80 percent of dairy cattle carry O157.
(Fortunately, food safety measures prevent contaminated fecal matter from getting into most of our food most of the time.)
Happily, the journal also provided a remedy based on a simple experiment.
When cows were switched from a grain diet to hay for only five days, O157 declined 1,000-fold.
They are just the scapegoats.
Note: There is masses of research material showing that, contrary to advertising, dairy products promote a multitude of health problems including heart disease, cancer, diabetes and osteoporosis.