Raw Milk Vs. Pasteurized Milk

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Raw milk offers a wholesome of healthy goodness  and so far it is concerned with our children, there is no substitute for raw milk as a routine diet. Pasteurization causes a significant loss of those essential qualities of raw milk, which are the only foundation for a healthy child.

It is really an unfortunate situation that many distorted statements are being viral regarding our milk supply. All these things create a confusion about whether raw milk is good or bad. Here, it will be interesting to mention the statement given in a report issued by the British Department of Agriculture a few days ago: “the human race existed long before Pasteur was heard of.”

We have been passed through a time when there was a unanimous acceptance for pasteurized milk and people were made to believe that raw milk is completely unsafe for human consumption.  This resulted in obligation of installation of huge and expensive machinery by every milk supplier. No wonder, many small firms were shut down and most of the milk business passed into the hands of a few big dealers.

If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It set out to accomplish two things: Destruction of certain disease-carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temperature of 145 degrees to 150 degrees F. for half an hour, at least, and then reducing the temperature to not more than 55 degrees F.

The pasteurization process is certainly beneficial to destroy the dangerous germs, but as a side effect, it kills off the harmless and rather highly useful germs. While in pasteurization, milk is subjected to high temperature, some of the very important nutritious constituents get destroyed.

With regards to the prevention of souring; sour raw milk is very widely used. It is given to invalids, being easily digested, laxative in its properties, and not unpleasant to take. But, after pasteurization, the lactic acid bacilli are killed. The milk, in consequence, cannot become sour and quickly decomposes, while undesirable germs multiply very quickly.

It was one of the biggest reasons behind the widespread popularity of pasteurization was a belief, fostered by its supporters that the harmful germs presented in raw milk cause the tuberculosis in children.  Thousands of milk samples were tested by the scientists and experiments were carried out on hundreds of animals to figure out the reality of the problem of disease-carrying by the milk. At the end, only one thing came to surface that not only the raw milk, but any other food which is not in its clean condition carries the germs of diseases.

Dirty milk, of course, is like any other form of impure food — a definite menace. But Certified Grade A Milk, produced under Government supervision and guaranteed absolutely clean  is the dairy-farmer’s answer to the pasteurization zealots. Recent figures published regarding the spread of tuberculosis by milk (based over the studies held by University of Finland) show, among other facts, that over a period of five years, during which time 70 children belonging to a special organization received a pint of raw milk daily. One case only of the disease occurred. During a similar period when pasteurized milk had been given, 14 cases were reported.

Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose — which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.

Probably pasteurization’s worst offense is that it makes insoluble the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth, and nervous troubles, for sufficient calcium content are vital to children; and with the loss of phosphorus also associated with calcium, bone and brain formation suffer serious setbacks. Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.

But, now the scene is changing and people are getting apart of these misleading suggestions and understanding the significance and importance of raw milk. With the smart application of latest machinery, the suppliers are capable to provide the clean milk and prevent the risk of diseases. The cattle are cared and treated better, packaging and supply chains are managed with efficiency like never before. It can be said as the beginning of the new era of health and nutrition.

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