Got Milk or Raw Milk?

1. Got Milk orRaw Milk? By Camille Bowen

2. Louis Pasteur • Born 27 December 1822 in France • 1847 - doctorate from Ecole Normale in Paris • 1857-professor of chemistry at University of Lille • Find solutions to problems of local industries, particularly manufacture of alcoholic drinks • 1864 -Discovered bacteria cause souring of wine, beer, and milk

3. Pasteurization- History • Bacteria killed by boiling then cooling the liquid • Used to increase wine keeping quality

4. Growing Problem with Illnesses • Poor water quality • no central sewage • no clean water supply • Urbanization/crowding • Low sanitation • Milk-borne illnesses

5. History of Milk • Traditionally milk came from the family cow • 1800’s people moved to cities- open space disappeared • Preserve pasture areas- example: Boston Commons • Milk demand grew • Urban “distillery” dairies developed • Crowded, cows confined indoors • Fed cheap, unhealthy diet of fermentation byproduct: distillery slop/swill • 1852 three quarters of milk in NYC came from distillery dairies • Poor quality milk • Couldn’t make butter or cheese • Pale, thin- added sugar, starch, flour, water to make more money

6. Poor Dairy Conditions • Dirty • People were dirty or sick • “crowded and dark buildings…the cows as being sick, crowded, dirty, poorly nourished and forced to spend their milking career chained in one place. The people who hand milked into dirty, open containers were often sick themselves and had no thought as to sanitation measures. The cows died at unusually high rates.” • Consumers • added water to make it last longer • No refrigeration • Bad milk became deadly

7. 1839- infant mortality accounted for almost half of all deaths in NYC • Cause: diarrhea and tuberculosis • Deaths increased- infant diarrhea, scarlet fever, typhoid, undulant fever, human tuberculosis • Two movements to solve problem: • 1. One led by medical doctors (pediatricians)- goal was safe, healthy raw milk for the treatment of disease. Control how it was produced-certified milk movement. • 2. Other approach was pasteurization. • Temporary remedy until milk could be clean again. Raw milk was the preferred and healthier alternative. • Improved water quality, the ice box, and automobiles

8. Some dairies cleaned up; easier to pasteurize • Cap on prices, need for more volume • Late 1800’s milk pasteurization began in Europe • Early 1900’s pasteurization began in United States • 1914-New York required pasteurization or milk from certified dairies • 1948-Michigan outlawed raw milk • 1949 Law in most states

9. Pasteurization: essential • What is it? • Initial pasteurization (flash pasteurization)- heat milk to 155 to 178°F (68.3 to 81°C) for an instant followed by cooling • Current - 145°F (62.8°C) for 30 minutes for a batch process, or 161°F (71.7°C) for 15 sec for a continuous process • The effects of pasteurization • Kills pathogens • Kills bacteria

10. Major milk-borne pathogens

11. Pasteurization: essential? • Dr. Douglass said “I can’t stress strongly enough that the health of the cows, how they’re fed (green grass or starchy grains), where they’re confined (pasture or manure-laden pen) and how the milk is collected all contribute to the safety of the finished product.” Picture from Western League Price Foundation

12. Kills all bacteria • Destroys 10% of vitamins BI, B6, B12 and folate and 25% vitamin C (more losses with greater heat) • Two proteins: casein and whey • Whey, very beneficial, is heat sensitive and is denatured, trigger allergic reaction • key enzymes and enzyme inhibitors, immunoglobulins (antibodies), metal-binding proteins, vitamin binding proteins and several growth factors • Destroys ability to bind folate and help its absorption

13. Raw Milk • 1. Competitive flora-competes against pathogens (lactic acid) • 2. Immunity • White cells • Enzyme systems • Complement system-works with white cells (56 C) • Lactoperoxidase system (82 C) • Lactoferrin (95 C) • One other, survives boiling 3. Enzymes that digest milk components (fat, protein, carbohydrates, minerals)

14. Amylase, bacterially-produced lactase, lipase and phosphatase break down starch, lactose (milk sugar), fat (triglycerides) and phosphate respectively • more digestible, free up key minerals. • Lactoferrin (iron-binding protein) improves absorption and assimilation of iron, anti-cancer, anti-microbial, and antiviral properties . • Lactoperoxidase teams up to knock out microbes • Lysozyme breaks apart cell walls of bacteria • End-result of lactose digestion is lactic acid • Inhibitory effects on harmful species of bacteria, boosts absorption of calcium, phosphorus and iron, proteins more digestible

15. Raw Milk Goodness • Whole food • Balanced nutrients • Boosts immunity • Lactose-intolerant often can drink it • Good fat • In its natural state

16. FDA, USDA, CDC released risk assessment for Listeria: • non-reheated hot dogs 9.2x risk • deli meats 10.8 x • Fresh cheese and other ready-to-eat meat products pose risk • CDC says 70 cases on average of raw dairy food poisoning each year; 76 million cases of food-borne illnesses

17. Consumer Savvy • Eight states allow raw milk • Others allow it as “pet food” • Grass Fed • Low amounts of grain • Raw milk from clean environment, sanitary milking equipment, and healthy cows can be safe

18. References • Cornell University. (2007, January 29). Retrieved March 26, 2009, from Microorganisms of Concern in Milk: http://www.milkfacts.info/Milk%20Microbiology/Microorganisms% 20of% 20Concern.htm • Heat Treatments and Pasteurization. (2007, February 26). Retrieved March 26, 2009, from Cornell University: http://www.milkfacts.info/Milk%20Processing/heat%20treatments %20and %20Pasteurization.htm • Heat Treatments and Pasteurization. (2007, February 27). Retrieved April 3, 2009, from Cornell University: http://www.milkfacts.info/Milk%20Processing/heat%20treatments%20and %20Pasteurization.htm • Louis Pasteur. (2009, April 7). Retrieved April 1, 2009, from Historic Figures: http://www.bbc. co.uk/history/historic_figures/pasteur_louis.shtml • Nelson, S. (2007, June 20). Drink It Raw. Retrieved March 28, 2009, from Indyweek: http://www.indyweek.com/gyrobase/Content?oid=oid%3A155882

19. Organic Pastures Dairy Company and Claravale Farm vs. State of California and A.G., CU-07-00204 (Superior Court of the State of California April 25, 2008).  • Pashman, D. (2008, June 25). Raw Milk: Panacea or Poison? Retrieved March 18, 2009, from The Bryant Park Project: http://www.npr.org/templates/story/story.php?storyId= 91843992 • Pickard, D. B. (n.d.). A Special Report. Retrieved March 18, 2009, from The Association of Unpasteurised Milk Producers & Consumers: http://www.seedsofhealth.co.uk/articles/ case_for_ untreated_milk.shtml • Planck, N. (2005). How Raw Milk Got A Bad Rap. Retrieved March 27, 2009, from Nina Planck: http://www.ninaplanck.com/index.php?article=milk_bad_rap • Raw Milk FAQ. (2009, April 17). Retrieved March 5, 2009, from Western League Price Foundation: http://www.raw-milk-facts.com/raw_milk_health_benefits.html • Raw Milk: What the Scientific Literature Really Says. (n.d.). Retrieved March 3, 2009, from Weston A. Price Foundation: http://www.realmilk.com/documents/ResponsetoMarlerList ofStudies.pdf • The Forgotten History of Modern Milk. (2009, March 18). Retrieved April 2, 2009, from GardenHome Farm: http://mysite.verizon.net/jsschleh/gardenhomefarm/id13.html