In “The Kosher Kitchen” by Rabbi Binyomin Forst,the whole topic is discussed,and he refers to it as Cholov Akum.pages 308–312.
On page 311,he writes:
“A new term of ‘chalav stam’ was formulated to refer to regular non-chalav-yisroel milk…”
In “The Kosher Kitchen” by Rabbi Binyomin Forst,the whole topic is discussed,and he refers to it as Cholov Akum.pages 308–312.
On page 311,he writes:
“A new term of ‘chalav stam’ was formulated to refer to regular non-chalav-yisroel milk…”