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Originally Posted by homealone
I wish I had access to information about the flora in the Cravendale filtered milk, Chris mentioned earlier, as that seems a more practical way of reducing the bacteria levels than cooking it to death. If filtration removes MAP as well, it would be even more attractive  |
Is it safe though? I thought filtration was fine up to a point (and I remembering from A levels Biology here, so I could be wrong) - I thought some bacteria and viruses were too small to be filtered out?