Pus is rather delicious, especially when it's mixed with sugar and frozen, or bubbly hot atop marinara sauce and pizza. Fermented pus with acidophilus bacteria makes for a tasty breakfast, especially if jellied fruit preserves are mixed in. I used to enjoy Dannon's pus, but Brown Cow makes a brand where the saturated fat rises to the surface. Many of my dairy-producing adversaries get upset when I reveal that milk is merely pus with hormones. Ten pounds of milk are used to make one pound of cheese.
Cheese is concentrated pus.
USDA does not allow milk containing 750 million or more pus cells per liter to be shipped across state borders. That should be good news to milk drinkers. Last year, the average liter of milk in America contained only 323 million pus cells, according to Hoard's Dairyman, the dairy industry magazine. Author Jim Dickrell reports that the level of pus cells has been rising ever since farmers began using Monsanto's genetically engineered bovine growth hormone. By 1996, that average count had reached 307 million.