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..there is an enormous body of circumstantial evidence pointing to Crohn’s Disease being caused by MAP. Some 10% of supermarket milk sold in the UK (for example) has been found to contain viable MAP, i.e., 10% of milk on those shelves just might cause Crohn’s Disease in people who consume it on a regular basis.
The older process of 63˚C for 30 minutes is actually 10 times more effective at killing off MAP than the typical HTST process. Longer exposure to high temperatures are needed it seems, and this is why the HTST approach is a poor process for milk pasteurisation.
 

Coincidentally, I was confirming with someone just a few days ago.... Milk no longer goes sour!
I remember in my childhood, even a day or two after it was delivered (as it was then), it started to go sour - which is evidently why it was delivered daily. Now, supermarket 'standard milk' (not Uht) can sit for over a week and not be sour.
 
 
I know we used to have a bull that would mount the steers.....
 
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