Raw milk a difference in opinion 
wingnut
21 y
5,587
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I was looking to buy some raw milk and found this site. I know that people at this forum use raw milk and seem to do fine it with it.
Unprocessed milk - health hazard
India ranks first in milk production in the world but the quantity of milk being processed in the organized sector is hardly 10 per cent of the total production. The rest of the milk is either retained by milk producers or is sold through middle men. In villages and big cities, a large volume of milk is being supplied by middlemen and vendors for human consumption. This raw milk has a high bacterial count, which is a health hazard for consumers. Some of the effects of high bacterial count in raw milk are as under. Bacterial inhibitors naturally available in raw milk such as immunoglobalins and lactoperroxidase systems are inactivated and consequently, the growth of harmful bacteria is stimulated. Denaturation of whey proteins takes place, which reduces the available oxygen potential in milk, thereby promoting lactic acid bacterial growth, which contributes towards the spoilage of milk, Protein decomposition of products, such as peptides and amino acids are formed, which promote bacterial growth. Generally, a majority of the consumers have the impression that once the milk is boiled, the milk becomes safe for consumption. But this presumption is not correct: during heating of milk, the bacteria are only killed but are not removed from the milk. The dead bacteria remain in the milk as scum. Some bacteria such as bacillus species and clostridium species from their spores. Most of these survive pasteurization temperature. High the initial count in raw milk, more will be the spores in milk. These spores subsequently germinate, grow and spoil milk and pose health risk too. Some bacteria produce toxins. More toxins will be produced if milk has large bacterial count. Some bacteria also produce enzymes namely proteases and lipases. The proteases attack proteins and lipases attack fat, thus causing putrid and rancid off-flavours in the milk.
It is, therefore, clear that higher bacterial count in raw milk results in higher bacterial count in product, poor quality of product (higher acidity, higher toxins, off flavours, lower shelf-life, more bacterial dead cells), less safe product and higher processing cost. Thus, unprocessed milk is full of spoilage pathogens and is hazardous for human consumption.
Source : AIBA, (BEVERAGE & FOOD WORLD, FEBRUARY 2002)
- Re: Raw milk a difference in opinion MentalNomad
21 y
5,148
This is a reply to # 658,663India is a third world country, most do not even have refrigerators. The milk probably does spoil faster there, but as to it being dangerous for human consumption is ridiculous. And yes, fresh milk does have less of a shelf life--it only tastes good for about a week, and the best when it is fresh from that day. Rather than pasturized, which can last two--three weeks. This person that wrote it I believe is just one of those that feel they are protecting the people by saying drink paustrized...but they are sorely mistaken. What they are selling as "Milk" these days is a poor substitute for the raw, real thing. Longer shelf life? Who cares. If they want it to have a really long shelf life turn it into kefir! :) It'll last a year then, who knows maybe even longer. Dom's experiment was only for a year, so that's the only data I have to go on. For thousands of years people have been drinking raw milk with only wonderful outcomes, now they think their technology is better than what God did originally? Kind of like Genetically-Modified-Organisms food...bad bad stuff. But they thought they could improve upon the real thing! Don't worry about raw milk wingnut, it's the store bought stuff I would be wary of. :) Raw milk is far from toxic, but is one of nature's most perfect foods. Where'd the writer get his information from you have to suspect, the milk industry perhaps? Who have made americans believe that cows milk is the best thing for you? When 85% of the rest of the world uses goat milk, that is so much more healthy and more wonderful health properties?
- Re: Raw milk a difference in opinion outlikeelijah
20 y
5,043
This is a reply to # 658,668Hi folks,
I'm new here, but getting good information about this topic is very dear to my heart as raw goat milk and raw goat milk kefir have been pivotal in restoring my health. Something that I've learned over the past year of having my own goats is that what the animals are fed makes a huge difference in the palatability and health of the resulting raw milk. We need to be careful of making blanket statements about raw milk because it's a living food and indeed as such fragile. There's a great group now on yahoogroups discussing the Science of this very thing at RawDairy@yahoogroups.com
borrowed from there: Just to give you a summary of some of the info about raw milk safety,
let me speak to this a little. Grassfed raw milk contains 3 or 4
anti-bacterial agents, or pathogenic inhibitors. They are Nisin,
Lactoferrin, Lactoperoxidase and TiO2. These are enzymes and peptides.
They exist in large quantities in grassfed, healthy milk. They exist
in low levels in grain fed milk. They are also destroyed by
pasteurization. This makes pasteurized milk a very delicate product,
and one which is easily contaminated. Many outbreaks of food poisoning
have occurred from pasteurized milk over the last few decades. The
stats are in the link I passed you.
In addition, raw milk has thousands of good bacteria, like
lactobacillus and acidophilus, such as what is found in yogurt. Again,
these high levels of good bacteria are not found in grain fed,
confinement dairy milk, usually from Holsteins. The high levels of
good bacteria not only nourish our gastrointentinal tract, but they
also protect the raw milk from pathogen contamination. It's like
having a good stand of grass in your lawn. If it is strong, the weeds
(pathogens) will be choked out by competition from the grass (good
bacteria.) So even if healthy raw milk does get, say, a little e-coli
in it, that e-coli will normally be gone within 24 hours. Mark McAfee
of Organic Pastures proves this over and over with his pathogenic tests
that he performs on bacteria every so often. He takes a sample of his
milk and works with a nearby university to conduct the experiment.
Basically, they inject the milk sample with e-coli, salmonella, or
listeria and within 24 hours the pathogens they injected are gone from
the raw milk. His cows are in So. CA and are 100% grassfed. It is a
very happy herd. You can check it out at www.organicpastures.com.
- Re: Raw milk a difference in opinion outlikeelijah
20 y
5,043
- Re: Raw milk a difference in opinion MentalNomad
21 y
5,148
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