E-mail exchange with "Rusty Bishop; Director, Wisc. Center for Dairy Research; Professor, Dept. Food Science; Univ. Wisconsin - Madison"

Date:   3/5/2009 4:00:26 AM ( 15 y ago)

The following is a reply from a University of Wisconsin professor who directs their dairy research. I wrote the professor after reading an article in the LA Times http://www.latimes.com/features/health/fitness/la-he-nutrition2-2009mar02,0,1...
wherein he was quoted saying 'there's no difference in composition' between 'raw milk' and the pasteurized product. I referred back to the article stating that the live bacteria inherent in milk is of special interest to those raw milk enthusiasts. Although the professor acknowledged this fact he then immediately dismissed it as having any additional value worthy of being preferred by consumers. I also added that homogenization (which typically follows the pasteurization process) does change the fat molecule structure however the professor apparently ignored that altogether. (Maybe the medical cult forbids any discussion on that point.)


Rusty Bishop
Director, Wisc. Center for Dairy Research
Professor, Dept. Food Science
Univ. Wisconsin - Madison
608-265-3696
FAX 262-1578

"My statements were based on scientific facts that have been continuously published in many forums for the past 50 years. Consumers need to be mindful that the properties of milk which make it so nutritious to humans are the same properties that make it a perfect growth medium for pathogenic bacteria.

Does raw milk contain some inherent beneficial bacteria? Yes. Does raw milk contain some life-threatening bacteria? Yes. Are consumers really willing to take this risk with their children? As perfectly stated by John Sheehan of FDA, "Drinking raw milk is playing Russian roulette."

The blogs are full of anecdotal information, most of which is either false or intentionally misleading.

The enzymes found in milk are bovine enzymes which have minimal impact on humans.

Composition of the major components in milk, which people want from a nutritional standpoint, is EXACTLY the same for raw and pasteurized milk.
We run this analysis 4 times a week here for cheese trials.

People have choice, listen to facts based on sound science, or listen to non-science statements based on passion."


Since I was essentially asking for more of the "sound science" (when I asked to learn more about the pertinent findings) and see none in this reply, I don't feel there is an open dialog here (otherwise I could be willing to pursue this directly with the professor). I believe that Randy will continue to be faithful to the dogma of pasteurization and possibly continue to be silent regarding xanthine oxidase which I had requested here:



"...

I've just read an article published in the LA Times at
http://www.latimes.com/features/health/fitness/la-he-nutrition2-2009mar02,0,1...


and have interest for further information regarding a statement that Rusty Bishop apparently made as reported by Elena Conis as follows: "Raw milk and pasteurized milk are equivalent in terms of protein, nutrient, fat and carbohydrate makeup, says Rusty Bishop, director of the
Wisconsin Center for Dairy Research at the University of Wisconsin, Madison. After raw milk has been pasteurized, he says, 'there's no difference in composition, other than that you've killed off a significant number of bacteria that were in the milk'." The article also mentioned that it is the live bacteria inherent in milk that is of special interest to those raw milk enthusiasts and this is primarily
where I'd like to direct the focus of my inquiry. Since the movement for raw milk includes milk that has not been homogenized (also mentioned in the article) I also want to include a follow up regarding the effect that homogenization has on milk fat in regards to xanthine oxidase (or XO). How may I learn more about the pertinent findings that Rusty may have used to base his comments on?


I am looking forward to hearing from you!


Chef Jem"

 

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