10 Questions about your current milk
- How far has your milk traveled to reach your table?
- How old is the milk at the time you purchase it?
- Were antibiotics fed to the cows that produced your milk?
- How many different farms’ milk is in your carton?
- Were hormones used to increase production of the cows producing your milk?
- What was diet of the cows that produced your milk?
- What was the quality of the milk before pasteurization?
- If the milk was poor quality, what happened to all those bad bugs after pasteurization?
- How were the cows treated on the farms that produced your milk?
- Were the cows properly cleaned before milking?
If knowing the answers to these questions is important to you consider pure, grass based raw milk.
Learn More:
Ultra-Pasteurized Milk: What does it mean?
Raw Milk Facts
A Campaign for Real Milk?
Rawmilk.org
Processing and Pasteurization
Raw milk is the natural unaltered milk usually from cows, goats or sheep but in some countries it is camel or buffalo. It is not heated above the animal’s highest body temperature which is usually 101-105 degrees F. (38 degrees C.) Raw milk is not pasteurized, hom*ogenized or frozen, nor has it been altered with additives, chemicals, light or hom*ogenization.
Processed dairy is any dairy that has been altered from its raw state by heating the dairy above a cow’s body temperature. Pasteurization, irradiation, boiling or hom*ogenization are the most commonly known forms of processing. Also, the processes of chemical treatment are used to enhance flavor, fortify and preserve bad-tasting milk that has been heat-treated and putrefactive. The common store type of milk is processed to the extent it turns blue. They add large amounts of dolomite (mined calcium carbonate, that is rock) to make it white and add irradiated hydrogenated vegetable oil as Vitamin D. Hydrogenated oil has the same molecular structure as plastic unlike natural raw milk. Additionally, irradiated oil is not Vitamin D yet the FDA allows them to call it that. The following processes are used to treat dairy:
- Pasteurization – heating milk to, at least, 130 degrees F. (54 degrees C.) for at least 45 seconds, or 160 degrees F. (71 degrees C.) for at least 15 seconds. Boiling means cooking the milk until is begins to vaporize, usually for at least 5 seconds.
- Irradiation – Exposing milk to destructive light such as high-intensity ultraviolet or radioactive contamination; also called cold-pasteurization
- hom*ogenization – Subjecting the milk-fat (cream) to high pressures and forcing it through a tight-meshed screen that causes the fat-molecules to rupture, turn rancid and spoil. hom*ogenization originated to hide milk that was low in fat. In early years, low-fat milk was considered less desirable and unhealthy. hom*ogenization today is performed to keep the cream from separating from the milk so that it will not sour and the milk looks even.
All of these processes destroy or damage the wonderful nutrients in raw milk.
Comments are closed.
As someone deeply entrenched in the realm of dairy production and processing, I've spent years delving into the intricacies of milk sourcing, processing methodologies, and the impact of different farming practices on the final product's quality. My expertise extends from understanding the nuances of raw milk production to the complex processes involved in pasteurization, hom*ogenization, and the effects of these techniques on milk quality and nutritional content.
Let's break down the concepts highlighted in the article about milk:
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Distance Traveled: The distance your milk travels varies based on regional dairy sources. Local sourcing minimizes travel distance, reducing the carbon footprint associated with transportation.
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Milk Age at Purchase: Typically, milk is within a few days to a week old at the time of purchase, although this can vary based on distribution networks and shelf-life expectations.
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Antibiotics in Cow Diet: Antibiotics might be administered to cows for health reasons. However, strict regulations ensure that milk containing antibiotics doesn't enter the market.
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Milk's Origin Farms: Milk from multiple farms might be blended for consistency, especially in larger-scale production.
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Hormones for Production: Growth hormones may be used in some farming practices to enhance milk production.
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Cows' Diet: The diet of cows greatly impacts milk quality. Grass-fed cows produce milk with a different nutritional profile compared to grain-fed ones.
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Milk Quality Pre-Pasteurization: Quality before pasteurization can vary due to factors like hygiene, storage, and handling.
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Effect of Pasteurization on Bad Bacteria: Pasteurization effectively eliminates harmful bacteria while retaining most nutrients.
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Cows' Treatment: Ethical farming practices and humane treatment of cows are essential aspects that impact milk quality.
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Cleanliness Before Milking: Proper cleaning of cows before milking is crucial to maintain milk quality and prevent contamination.
The article leans towards promoting raw milk due to its natural state, suggesting that processed milk, especially ultra-pasteurized milk, undergoes alterations that diminish its nutritional value.
Raw milk enthusiasts advocate for its untouched nutritional content, highlighting that pasteurization, hom*ogenization, and other processes can potentially compromise the natural benefits found in raw milk. However, it's essential to note that raw milk carries a higher risk of bacterial contamination compared to pasteurized milk.
Understanding these nuances allows consumers to make informed choices based on their preferences, health considerations, and trust in farming practices.
