Monthly Archives: October 2013

Pasteurization

What is Pasteurization?

  • PASTEURIZATION is a process that slows microbial growth in food
  • NOT INTENDED TO KILL ALL PATHOGENS: Pasteurization is not intended to kill all pathogenic micro-organisms in the food or liquid, but aims to reduce the number of viable pathogens so they are unlikely to cause disease.
  • TWO MAIN TYPES of pasteurization used today:
    1. High Temperature/Short Time (HTST): 161°F for 15-20 seconds
    2. Ultra-Heat Treated (UHT): 280°F for fraction of second
  • RAPID HEATING: Both treatments involve rapid heating by forcing the milk between super heated stainless steel plates

Destruction of Built-In Safety Systems by Pasteurization – I

Component Breast Milk Raw Milk Pasteurized Milk UHTMilk Infant Formula
B-lymphocytes
Macrophages
Neutrophils
Lymphocytes
IgA/IgG Antibodies
B12 Binding Protein
Bifidus Factor
Medium-Chain Fat…*1
Fibronectin
Gamma-Interferon
Lactoferrin
Lactoperoxidase
Lysozyme
Mucin A/Oligo… *2
Hormones & Growth Fact…*3
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
active
inactivated
inactivated
inactivated
inactivated
inactivated
inactivated
inactivated
reduced
inactivated
inactivated
reduced
reduced
reduced
reduced
reduced
inactivated
inactivated
inactivated
inactivated
inactivated
inactivated
inactivated
reduced
inactivated
inactivated
inactivated
inactivated
Inactivated
reduced
reduced
inactivated
inactivated
inactivated
inactivated
inactivated
inactivated
inactivated
reduced
inactivated
inactivated
inactivated
inactivated
inactivated
inactivated
Inactivated

*1 – Medium-Chain Fatty Acids
*2 – Mucin A/Oligosaccharides
*3 – Hormones & Growth Factors

Destruction of Built-In Safety Systems by Pasteurization – II

  • Milk’s anti-microbial properties have been detailed only recently, but the destruction of protective properties was recognized as early as 1938 in studies showing that raw milk did not support the growth of a wide range of pathogens.
  • Researchers noted that heating milk supports the growth of harmful bacteria by inactivating “inhibins” (factors that inhibit bacterial growth)

Pasteurized Milk = Increasing Health Problems in Children

  • Allergies
  • Asthma
  • Frequent Ear Infections
  • Gastro-Intestinal Problems
  • Diabetes
  • Auto-Immune Disease
  • Attention Deficit Disorder
  • Constipation

Other Problems with Industrial (Processed) Milk

  • Allowed levels of antibiotics.  Only a few of at least 26 types are tested for
  • No labeling required for rBST
  • Homogenization increases risk of rancidified fats
  • Added Milk Solids and Milk Protein Concentrates
  • Does not sour properly but decomposes (putrifies) making it useless for many purposes
  • Ultrapasteurized milk cannot be used to make cheese, which means it is indigestible
  • Grain fed cattle: implications
  • Unsanitary conditions at pasteurized milk producers
  • Is NOT the same as raw milk nutritionally! (enzymes, proteins, microorganisms)

Source: Campaign for real milk (realmilk.com)

Nutrient Degradation By Pasteurization

Following are some of the important nutrients that get destroyed or reduced during pasteurization:

Vitamin C Raw milk but not pasteurized can resolve scurvy. “. . . Without doubt. . . the explosive increase in infantile scurvy during the latter part of the 19th century coincided with the advent of use of heated milks. . .” (Rajakumar, Pediatrics. 2001;108(4):E76).
Calcium Longer and denser bones on raw milk.
Folate Carrier protein inactivated during pasteurization. (Gregory. J. Nutr. 1982, 1329-1338).
Vitamin B12 Binding protein inactivated by pasteurization.
Vitamin B6 Animal studies indicate B6 poorly absorbed from pasteurized milk.
Vitamin A Beta-lactoglobulin, a heat-sensitive protein in milk, increases intestinal absorption of vitamin A. Heat degrades vitamin A. Said and others (Am J Clin Nutr. 1989;49:690-694. Runge and Heger. J Agric Food Chem. 2000 Jan;48(1):47-55).
Vitamin D Present in milk in protein-bound form, assimilation possibly affected by pasteurization. Hollis and others ( J Nutr. 1981;111:1240-1248).
Iron Lactoferrin, which contributes to iron assimilation, destroyed during pasteurization.
Iodine Lower in pasteurized milk. Wheeler and others (J Dairy Sci. 1983;66(2):187-95).
Minerals Lactobacilli, destroyed by pasteurization, enhance mineral absorption (MacDonald and others. 1985).

Source: realmilk.com

Is Raw Milk Safe?

Consider the calf, born in a muddy pasture, which then suckles on its mother’s often manure-covered teat. How can that calf, or any mammal survive?

Because raw milk contains multiple, natural, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria.

Built-In Protective Systems in Raw Milk:

  • Lactoperoxidase – seeks out and destroys bad bacteria
  • Lactoferrin – stimulates imune system, kills wide range of pathogens – doesn’t kill beneficial bacterias.

Bioactive Components I – Components of Blood

  • Leukocytes—Eat all foreign bacteria, yeast and molds (phagocytosis). Destroyed at 56°C and by pumping milk. Produce H2O2 to activate the lacto-peroxidase system. Produce anaerobic CO2 that blocks all aerobic microbes. Basis of immunity.
  • B-lymphocytes – Kill foreign bacteria; call in other parts of the immune system.
  • Macrophages – Engulf foreign proteins and bacteria
  • Neutrophils – Kill infected cells; mobilize other parts of the immune system
  • T-lymphocytes – Multiply if bad bacteria are present; produce immune-strengthening compounds
  • Immunoglobulins (IgM, IgA, IgG1, IgG2)–Transfer of immunity from cow to calf/person in milk and especially colostrum; provides “passive immunization”
  • Antibodies—Bind to foreign microbes and prevent them from migrating outside the gut; initiate immune response.

Bioactive Components II – Fats and Carbohydrates

  • Polysaccharides—Encourage the growth of good bacteria in the gut; protect the gut wall.
  • Oligosaccharides – Protect other components from being destroyed by stomach acids and enzymes; bind to bacteria and prevent them from attaching to the gut lining; other functions just being discovered.
  • Medium-Chain Fatty Acids—Disrupt cell walls of bad bacteria; levels so high in goat milk that the test for the presence of antibiotics had to be changed; may reduce intestinal injury and protect the liver.
  • Phospholipids and Spingolipids—bind to intestinal cells, prevent absorption of pathogens and toxins. Spingolipids are important components in cell membranes, protect cells against toxins, support digestion and protect against cancer.

Bioactive Components III

  • Enzymes, e.g. Complement & Lysozyme—Disrupt bacterial cell walls. Complement destroyed at 56°C; Lysozyme at 90°C.
  • Hormones & Growth Factors – Stimulate maturation of gut cells; prevent “leaky” gut.
  • Mucins – Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease.
  • Fibronectin – Increases anti-microbial activity of macrophages and helps to repair damaged tissues.
  • Glycomacropeptide – Inhibits bacterial/viral adhesion, suppresses gastric secretion, and promotes bifido-bacterial growth; supports immune system.

Bioactive Components IV

  • Beneficial Bacteria – Lactobacilli and bifidus bacteria, crowd out bad bacteria, product lactic acid that kills bad bacteria.
  • Bifidus Factor – Promotes growth of Lactobacillus bifidus, a helpful bacteria in baby’s gut, which helps crowd out dangerous germs.
  • B12 Binding Protein – Reduces Vitamin B12 in the colon, which harmful bacteria need for growth.
  • Lactoglobulins - Carry vitamins A and D and possibly other nutrients

Fivefold Protective System in Raw Milk

  1. Destroys pathogens in the milk
  2. Stimulates the Immune system
  3. Builds healthy gut wall
  4. Prevents absorption of pathogens and toxins in the gut
  5. Ensures assimilation of all the nutrients

Ref: A Campaign for Real Milk (realmilk.com)

Ahimsa Milk

At Vrindavan Milk, cows are treated with love and care.

No Animal Cruelty

Our cows are not confined into one place or given any artificial agents to produce more milk. Our cows are graced on open pastures and given natural fodders, feeds, and minerals. When cow is happy she gives us abundant milk. Vrindavan milk cows are treated with great care and love.

No Cow Slaughtering

We make sure our cows are maintained through out their life time even after milking years are over. We strongly discourage cow slaughtering. We are also planning to establish cow orphanage center where not only old cows even bulls and oxen will be taken care.

No Cow Slaughtering

Health Benefits of Fresh Raw Milk

There are several reasons why one might choose to drink fresh raw milk over pasteurized or homogenized milk.

Nutrition

It is believed that nutritional content in raw milk is higher that pasteurized milk when cows are fed with natural grass. Pasteurization process reduces nutritional quality of the milk. It is found that pasteurized lower manganese, copper, iron, substantial reduction in vitamin C.

Tolerance

Raw milk is easy to digest over pasteurized milk.

Health

There are several health benefits of consuming raw milk during childhood.

Taste

Raw milk has superior taste and texture to pasteurized, homogenized milk.

Community

Raw milk is produced mostly by local dairy farmers. Consumption of raw milk supports your local family farms and businesses.

Environment

Production of milk by local farmers using sustainable methods has very less impact to the environment that large scale milk production using modern facilities and chemical based feeding.

Good Health