I have had the opportunity to speak to the neighbours that used to have dairy cattle. They couldn't continue to supply milk. It wasn't affordable for them. I did learn that there is a lot of detail and attention that goes into dairy farming. Everything has to be just so and this makes sense because of concerns for TB and other bacteria that can make the milk unsuitable for drinking.
I also received a reply from the Dairy Farmers of Canada. They provided me with much information concerning care of animals and quality of milk. Concisely, they say the same thing about care and attention as our neighbours and add that grain fed to cattle is determined by region. They also mentioned that grain is carefully given to cattle because of Stomach problems ( I think this refers to blotting though I am not positive).
Having said all of that I now question more than ever the processes that milk is subjected to once it gets to the production phase. This is truly becoming quite a complicated subject.
Now that the kids are no longer sick I am going to attempt again to get in touch with Parmalat. In the mean time I am going to look into the processes milk goes through just to be shelved in the store as a drinkable product. Also, I am still looking into the difference between Organic Milk and regular milk but I guess now I also need to look into Raw milk and Raw milk products.
Starting with the neighbour's information that when the pasteurization of the milk destroys enzymes that aid in the digestion of dairy.
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