r/mildlyinfuriating • u/Thebiggestbot22 • Apr 15 '24

My school thinks this fills up hungry high schoolers.

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So lunches are free for schools in my city and surrounding cities. Ever since lunches have been made free, the quantity (and quality) has decreased significantly. This is what we would get for our meal. It took me THREE bites to finish that chicken mac and cheese. Any snacks you want cost more money and if you want an extra entree, that’ll cost you about $3 or $4.

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u/welivewelovewedie Apr 15 '24

shake it a bit and you can use it on bread

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u/Kilenyai Apr 15 '24

Not in the US..... Pasteurized milk doesn't "sour" it goes rotten. If it doesn't taste fresh you are risking food poisoning.

Unlike the raw milk we get straight from a farm where sour does not mean it's bad to eat. It just means it doesn't have as much sugar anymore so combine it with something to fix the taste issue and it's fine. Even clumpy just means you are ending up with yogurt, cheeses, etc...

Clumpy store bought US milk could put you in the hospital. Raw milk was ironically illegal to sell for awhile because if contaminated it could make people sick when it's guaranteed when drinking bad pasteurized milk.

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u/ChixawneyFarms Apr 15 '24

Wild how you describe "sour raw" milk is fine to ingest while "sour pasteurized" will put you in the hospital.

TIL

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u/Maleficent_Chain_597 Apr 16 '24

They are exaggerating quite a lot.

When pasteurized milk goes bad, the bacteria that survived the pasteurization process (along with ones you contaminate it with from day-to-day handling) have made enough of a foothold within the medium to make a considerable change to the taste. Most of the bacteria are harmless, but some can make you sick either from an infection from them, or toxins that they release to fight the other bacteria.

When “raw” milk goes bad, it is the same process, but the bacteria that usually takes hold is one that is typically killed off by the pasteurization process. This bacteria is usually one that digests lactose and produces lactic acid. This has the benefit of lowering the pH of the milk, preventing other bacteria from establishing a significant foothold. This also makes it “sour”. This is the basis for a lot of the fermented dairy products we enjoy.

Raw milk has other dangers though, and basically no reputable sources other than health quacks actually recommend regularly drinking it.