I saw an article about raw milk. I found it very interesting. I did not know that milk, when processed and pasteurized loses alot of its protein and vitamins. But it is processed to destroy bacteria. Cows produce safe milk in an alkaline stomach. Depending what a cow is fed depends on the milk it produces. Acidic results in milk that may harbor bacteria. This I found while reading is produced when cows are fed corn and grain. Amazing, right? Here are some more facts about raw milk you may not now about:
Q: Is all raw milk the same?
A: No! There is a lot of variation due to the many factors that go into its formation. What the cow is fed, how and where it's raised, how the milk is collected all play important roles in its safety and quality. Cows pastured on organic green grass produce milk with amazing health benefits.
A: Not if it is properly collected from cows fed organic grass (and a minimum of grain). Heavy grain diets change the composition of the milk and hinder its ability to protect itself. Grass-fed milk has natural antibiotic properties that help protect it (and those lucky enough to drink it) from pathogenic bacteria. If you've been using pasteurized dairy products, you might want to eat small amounts of yogurt or kefir for a week or so, to give your digestive tract a pro-biotic boost, before switching to raw milk.
Q: What is pasteurization?
A: Adapted to partially sterilize raw foods (from a technique originally invented by French scientist Louis Pasteur for use on beer and wine), pasteurization is a heating process designed to destroy all bacteria and most enzyme activity. Along with partial sterility, the pasteurized product then has a much longer shelf life. UHT pasteurized milk (totally sterilized) can last for months without refrigeration. Just to be clear, milk that has been pasteurized can no longer be considered 'raw.'
Q: What is homogenization?
A: Homogenization is the process of forcing whole milk through small orifices under very high pressure. This breaks the fat globules into much smaller particles and prevents the cream from rising to the top. The intense pressure also subjects the milk to high heat for a second time, alters color, flavor and, very likely, nutritional value of the end product.
Q: What about the saturated fat and cholesterol in milk?
A: These two very controversial but extremely essential substances are found in every cell membrane in our bodies. Without them, we'd soon die. There's far too much to discuss in a few sentences, so click on the two links above to learn more about why these two important ingredients of whole, raw milk are so crucial to your health.
Q: How long will raw milk keep?
A: When kept at the optimal temperature of 36-38° F. (2.2-3.3°C.) you can expect fresh raw milk to last from 7-10 days. Higher temperatures allow the normally occurring lactobacilli to get busy making lactic acid, which gives soured milk its characteristically tangy taste and reduces its shelf life. Bring a cooler bag and ice or gel packs with you when buying milk on hot summer days or if you have a long drive home - it'll stay fresher tasting longer.
Q: Can raw milk be used in cooking?
A: Ideally, no. The whole idea behind not pasteurizing milk straight from the cow is to preserve the delicate bioactive factors it contains. When heated to cooking temperatures or poured into coffee or tea close to the boiling point, you're effectively pasteurizing it and thus depriving yourself of the beneficial enzymes, immunoglobulins and other factors it contains, as well as increasing its allergenicity. Hi-speed blending can physically damage raw milk as well, so if you like smoothies, puree the other ingredients first, then stir in the raw milk.
Q: I'm lactose intolerant. Can I drink raw milk?
A: Chances are good that you may, even if you're of African or Asian descent, assuming you can find a reliable source near your home. Unheated milk contains its full complement of enzymes and lactase-producing bacteria needed by our bodies to break down and assimilate the milk sugar lactose. These helpful bacteria are killed in the pasteurization/homogenization process. Fermented milk products, such as yogurt and kefir, naturally lower in lactose due to the actions of variousLactobacillus and other lactic acid-producing bacteria, may be better tolerated by some.
Q: I want to try raw milk! How can I get it?
A: The amazing folks at the Weston A. Price Foundation have an excellent site that lists raw dairy suppliers in almost every state and in several countries around the world. Click here to begin your search.
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