Info on Raw Milk & Pasteurization

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Info on Raw Milk & Pasteurization

_http://fiascofarm.com/dairy/rawmilk.htm_

(http://fiascofarm.com/dairy/rawmilk.htm)

What is Pasteurization?

 

Pasteurization is the sterilization of liquids such as milk, orange juice,

wine, and beer, as well as cheese, to destroy disease-causing and other

undesirable bacteria/organisms. The process is named for the French scientist

Louis

Pasteur, who discovered in the 1860s that undesired fermentation could be

prevented in wine and beer by heating it to 135°F (57°C) for a few minutes.

Milk is pasteurized by heating it to about 145°F (63°C) for 30 min or by the

" flash method " of heating to 160°F (71°C) for 15 sec, followed by rapid

cooling

to below 50°F (10°C), at which temperature it is stored. In milk, after

pasteurization, the harmless lactic acid bacteria survives, but if the milk is

not

kept cold, they multiply rapidly and cause it to turn sour. (1)

Why is Raw milk better?

Pasteurization destroys enzymes, diminishes vitamin content, denatures

fragile milk proteins, alters vitamin B12, and vitamin B6, kills beneficial

bacteria, promotes pathogens and is associated with allergies, increased tooth

decay, colic in infants, growth problems in children, osteoporosis, arthritis,

heart disease and cancer. (2)

Heat alters milk’s amino acids lysine and tyrosine, making the whole complex

of proteins less available; it promotes rancidity of unsaturated fatty acids

and destruction of vitamins. Vitamin C loss in pasteurization usually

exceeds 50%; loss of other water-soluble vitamins can run as high as 80%; the

Wulzen or anti-stiffness factor is totally destroyed. Pasteurization alters

milk’s

mineral components such as calcium, chlorine, magnesium, phosphorus,

potassium, sodium and sulfur as well as many trace minerals, making them less

available. There is some evidence that pasteurization alters lactose, making it

more readily absorbable. This, and the fact that pasteurized milk puts an

unnecessary strain on the pancreas to produce digestive enzymes, may explain

why

milk consumption in societies that drink pasteurized milk has been linked with

diabetes. (3)

Pasteurization destroys all the enzymes in milk -- in fact, the test for

successful pasteurization is absence of enzymes. These enzymes help the body

assimilate all bodybuilding factors, including calcium. That is why those who

drink pasteurized milk may suffer, nevertheless, from osteoporosis. Lipase in

raw milk helps the body digest and utilize butterfat. (3)

Butterfat has a cortisone-like factor which is heat sensitive (destroyed by

heat) that prevents stiffness in the joints. Raw Milk contains beneficial

bacteria as well as lactic acids that allow these beneficial bacteria to

implant

in the intestines. Once heated, milk becomes rotten, with precipitated

minerals that can’t be absorbed (hence osteoporosis), with sugars that

can’t be

digested (hence allergies), and with fats that are toxic. (4)

Raw milk has been used as a therapy in folk medicine. It has been used in

the pre-insulin days to treat diabetes, as well as eczema, intestinal worms,

allergies, and arthritis, all for reasons which can be understood when we

realize just what is in milk -- such as the cortisone - like factor for

allergies

and eczema.(4)

My personal opinion is raw milk produces much better cheese... cheese with

body and character. Pasteurized milk cheese can be flat.

I believe the American public these days are way to obsessed with

" antibacterial " . It's gotten to the point of being dangerous because some

bacteria is

good and necessary. People are turning themselves into " bubble boys " never

being exposed to anything, hence, when they are exposed to a bad bacteria, they

get very sick. People who are exposed the good and bad all the time in there

lives build a resistance, and when exposed to a bad bacteria, their bodies

have developed the antibodies to fight it off.

I'm not saying raw milk has bad bacteria, actually it's the opposite. The

milk has good bacteria which can fight off any dangerous or bad bacteria

present in the milk or that may fall into the milk. If you pasteurize the milk,

thus killing the good bacteria, then any bad bacteria that may manage to get

into the milk will multiply and grow quickly, because pasteurized milk is the

prefect medium for bacteria to grow and there is no longer any good bacteria

present to fight the bad bacteria off. This is why milk from the store goes

bad, turns lumpy and horrible, where raw milk (if it's around long enough) just

naturally turns pleasantly sours and becomes like buttermilk.

I use nothing but raw milk. I figure, why bother going to all the trouble of

raising my own goats for milk and then ruining it by killing off all the

good live things it contains and destroying the nutrients? If your goats are

healthy and you follow sanitary procedure, there is nothing better for you than

raw milk. If using raw milk, it must be handled correctly, everything must be

sanitary and the animals that the milk comes from should all be healthy and

happy.

 

What is Homogenization?

Homogenization is a mechanical process that breaks down butterfat globules

so they do not rise to the top. Mechanically homogenized milk has been linked

to heart disease. (2)

Info about goat milk:

Normal goat milk fat has a much higher concentration of so called medium

chain fatty acids (MCT), caproic, caprylic, capric, lauric, myristic (33%)

verses cow milk fat (17%), and lower in stearic and oleic (27%) lower than cow

milk fat (45%) . Much documentation exists showing the uniquely beneficial

effects of those MCT, medium chain fatty acids in various medical problems,

disorders and diseases, such as those suffering from malabsorption syndromes

chluria, steatorrhe, hyperlipoproteinemia intestinal resection, coronary

bypass,

premature infant feeding, childhood epilepsy, cystic fibrosis, gallstones,

angcontributeto general thriftiness of children. (5)

Goat milk provides 13% more calcium, 25% more Vit B-6, 47% more Vit A, 134%

more potassium and 350% more niacin than cow milk. Goat milk is higher in

chloride, copper and manganese and none of the controversial bovine growth

hormone (BGH) (5)

Also see: _

Goat Milk_ (http://fiascofarm.com/dairy/goatmilk-breakdown.html) -

_http://fiascofarm.com/dairy/goatmilk-breakdown.html_

(http://fiascofarm.com/dairy/goatmilk-breakdown.html) Nutritional breakdown

_Milk: Comparing Human, Cow, Goat & Infant Formula_

(http://www.saanendoah.com/compare.html)

_http://www.saanendoah.com/compare.html_

(http://www.saanendoah.com/compare.html)

Lactose intolerance, allergies and goat milk:

Goat milk, like cows milk and human milk, contain lactose, but many people

(but not all) with lactose intolerance and cow milk allergies can drink goats

milk. Why? It is because of goat milks superior digestibility. Goat milk is

more completely and easily absorbed than cows milk leaving less residue behind

in the colon where it can literally ferment and cause problems. The

digestibility of goat milk can be attributed to it's casin curd, which is both

softer

and smaller, thus easy to digest. Another big difference between cow and

goat milk is found that the average goat milk fat globule is about 1 1/2 to two

microns compared to cow at 2 1/2 to 3 1/2 microns another factor in ease of

digestion. Goat milk contains more essential fatty acids (linoleic & archidoic

acids) and higher proportion of short chain and medium chainfatty acids than

cows milk. The fat can be more readily digested and absorbed because lipases

attack ester linkages of these fatty acids more readily than those of longer

chains (cow) And unlike cows milk, goat milk does not contain agglutinin; as

a result the fat globules in goat milk do not cluster, again allowing the

ease of digestion and absorption. (6)

What about fat content?

Not all fat is bad; there are " good fats " and " bad fats " . You need some fat

in your diet, but you need to keep in mind that too much of anything

(including a good thing) can be bad for you.

Butterfat contains vitamins A and D needed for the assimilation of calcium

and protein in the water fraction of the milk. Without them, protein and

calcium are more difficult to utilize and possibly toxic. Butterfat is rich in

short and medium chain fatty acids which protect against disease and stimulate

the immune system. It contains glycospingolipids which prevent intestinal

distress, and conjugated linoleic acid which has strong anticancer

properties.(2)

references:

1) The Columbia Encyclopedia, Sixth Edition. 2001.

2) Campaign for Real Milk_ Web Site_ (http://www.realmilk.com/) a project

of _The Weston A. Price Foundation_ (http://www.westonaprice.org/) - What is

Real Milk _Web Page_ (http://www.realmilk.com/what.html)

3) More About Raw Milk by Sally Fallon - Reprinted from Nourishing

Traditions: The Cookbook that Challenges Politically Correct Nutrition and the

Diet

Dictocrats, Available from _NewTrends Publishing_

(http://www.newtrendspublishing.com/) (877) 707-1776)

4) Raw Milk by Tom Cowan, MD, Reprinted from the Price-Pottenger Nutrition

Foundation Health Journal Vol 21, No 2 (619) 574 7763

5) GOAT MANAGEMENT: Alternatives in Dairy Goat Product Market By George F.

W. Haenlein, Cooperative Extension Dairy Specialist University of Delaware

6) GOAT MANAGEMENT: Why Goat Milk? By George F. W. Haenlein Cooperative

Extension Dairy Specialist University of Delaware