More about the Milk

I was rather surprised to discover this past Monday that just hours after I wrote my post about local milk, NPR broadcast Terri Gross' interview with Anne Mendelson about her new book Milk: The Surprising Story of Milk Throughout the Ages. In this 11 minute long interview Mendelson sites the three most important things to look for in quality milk. She list first that it should be locally produced for freshness, second it should be non-homogenized, and finally for it to be pasteurized at the lower temp of 145 degrees (sometimes identified as "Batch pasteurized").
Click Here to listen to the interview in its entirety.