I think it was 1969 when the Nova Scotia Dairy Commission ruled that any volume sold over 3 quarts had to be pasteurized. Before that, we sold raw milk in the local community. Most of the small herd had Jersey in their background, so the butterfat content was high. Maybe 10%.
After regulations shut our little operation down, Mom made butter three times a week until the last of the cows were gone. We had a big chest freezer lined with pounds of butter three deep in the bottom. The only problem was Mom hadn't made butter since the '40s and she salted it for preservation at non-refrigerated temperature.
My cholesterol goes up just thinking about it.
Interesting watching the pendulum swing.
Best
Les