06 August 2011

Side by Side Comparison of Raw vs Pasteurized Milk

The Honorable Elijah Muhammad said once, "It is not necessary to condemn a dirty glass... Just set a clean one down beside it..."
No need then to condemn a glass of pasteurized milk, just set a glass of raw milk beside it and this is what you get. You do the choosing.

Raw Certified Milk

Pasteurized Milk

A. Cleanliness Regulations

  1. Tested daily at an independent laboratory for the Certified Milk Commission.
    1. Bacteria count for standard plate count: 10,000 per ml maximum for Certified Milk or Cream.
  2. Streptococci test once a month.

A. Cleanliness, CA State & County Law

  1. Tested once a month by the Health Department
    1. Bacteria count for the standard plate count: 50,000 per ml maximum before pasteurization; 15,000 per ml maximum after pasteurization for milk, 25,000 per ml maximum for cream.
    2. May not exceed 750 Coliform per ml in raw milk before pasteurization, taken at farm pick-up.
  2. No regulation requires test for Streptococci.

B. Herd tests in Los Angeles County, CA

  1. All dairy cows in a certified milking are vaccinated for brucellosis between the ages of 2-6months.
  2. Each certified cow is blood tested for brucellosis before entering the milking herd and receives a blood test at least once a year; thereafter reactors are removed.
  3. All raw certified milk is ring tested at least 4 times a year for brucella. If the ring test is positive, then entire herd is blood tested for brucellosis and any positive reactors are removed.
  4. TB skin test is performed annually on all cows in the certified milking herd by a state veterinarian. If reactors were found they would be removed from the certified herd. All certified milk dairy herds are free and are maintained free of TB because of constant vigilance and testing.
  5. Herd sanitarian from the County Medical Milk Commission visits the dairy weekly or more often. A health inspector from the county visits the dairy at least monthly.

B. Herd tests in Los Angeles County, CA

  1. All dairy cows are vaccinated for brucellosis between the ages of 2-6 months. All dairy cattle moving within the state must bear evidence of official calfhood vaccination.
  2. All dairy cattle must be blood tested for brucellosis if imported into California and reactors are removed.
  3. The milk from all dairy herds is ring tested at least 4 times a year for brucella. If the ring test is positive then the entire dairy herd is blood tested for brucellosis and any positive reactors are removed.
  4. TB Skin Test is performed on all cows by a state veterinarian at intervals longer than one year. If reactors are found, additional tests may be required. Reactor cows are removed.
  5. Health inspector visits dairy monthly.

C. Employee Health Examinations

  1. Once a month examination of each employee at certified farm. All new employees have a complete physical examination and tests when starting to work on a certified farm.
  2. Once a month throat culture and examination for streptococcus.
  3. During the year other tests are made at regular intervals. Another step to insure disease-free milk.
  4. Stool specimen is required from each employee bi-annually.
  5. Chest x-ray or skin test for TB required annually.

C. Employee Health Examinations

  1. Examination required at time of employment.

  2. None required.
  3. None required.
  4. None required.
  5. None required.

D. Nutritional Values

  1. Enzymes, catalase, peroxidase and phosphatase are present.
    1. Phosphates is needed to split and assimilate the mineral salts in foods that are in the form of phytates.
    2. Wulzen Factor (anti-stiffness) available.
    3. X Factor (now believed to be vitamin K2) in tissue repair available.
  2. Protein--100% metabolically available; all 22 amino acids, including the 8 that are essential for the complete metabolism and function of protein.

  3. Vitamins--all 100% available
    1. Vitamin A--fat soluble
    2. Vitamin D--fat soluble
    3. Vitamin E--fat soluble
    4. Vitamin K--fat soluble
    5. Vitamin B--Complex:
      Vitamin Bw--Biotin
      Vitamin B --Choline
      Vitamin Bc --Folic Acid
      Vitamin B1 --Thiamine
      Vitamin B2 --Inositol
      Vitamin B2 --Nicotinic Acid
      Vitamin B2 --Riboflavin
      Vitamin B2 --Pantothenic Acid
      Vitamin B3 --Niacin
      Vitamin B6 --Pyridoxine
      Vitamin B12--Cyanocobalamin
    6. Vitamin C
    7. Antineuritic vitamin

  4. Minerals--all 100% metabolically available.

  5. Carbohydrates--easily utilized in metabolism. Still associated naturally with elements (instable).
  6. Fats--all 18 fatty acids metabolically available, both saturated and unsaturated.

D. Nutritional Values

  1. Pasteurization destroys the enzyme phosphatase.
    1. Absence of phosphatase indicate that milk has been pasteurized.
    2. Wulzen Factor destroyed (anti-stiffness nutrition factor lost).
    3. X Factor--No evidence of alteration by pasteurization.
  2. Protein--Digestibility reduced by 4%, biological value reduced by 17%. From the digestibility and metabolic data it is concluded that the heat damage to lysine and possibly to histidine and perhaps other amino acids destroys the identity of these amino acids and partly decreases the absorbability of their nitrogen.
  3. Vitamins
    1. Vitamin A--destroyed
    2. Vitamin D--Not altered
    3. Vitamin E--Not altered
    4. Vitamin K--Not altered
    5. Vitamin B complex--pasteurization of milk destroys about 38% of the vitamin B complex.

    6. Vitamin C is weakened or destroyed by pasteurization. Infants fed pasteurized milk exclusively will develop scurvy.
    7. Antineuritic vitamin: Testing of pasteurized milk indicates destruction of this vitamin.
  4. Minerals-- After pasteurization the total of soluble calcium is very much diminished. The loss of soluble calcium in regards to infants and growing children must be a very important factor in growth and development, not only in the formation of bone and teeth, but also in the calcium content of the blood, the importance of which is now being raised.
  5. Carbohydrates —no evidence of change by pasteurization.
  6. Fats--Pasteurization harms the fat content of milk.

E. Possible Damage to the Health of Consumers from Drinking Pasteurized Milk

  1. Dr. J. C. Annand has written a series of articles in which he has advanced the theory that the increase in the incidence of heart disease was proximately related to the on set of pasteurization of milk. Different population groups were studied in various parts of the world. His theory is that the heat process of pasteurization alters the protein found in milk and as a result heated protein is responsible for the large increase in the incidence of heart trouble in citizens of western civilization, during the course of the past generation.
  2. Dr. Kurt A. Oster has advanced the theory that homogenization of milk is proximately related to the atherosclerosis which is so prevalent in citizens in developed countries of the western world. The reduction in the size of the fat particles caused by homogenization permits them to be assimilated into the stomach lining in a manner that was not contemplated by nature. When these fat particles along with xanthine oxidase get into the bloodstream the human system sets up a defense mechanism which results in the scarring of arteries.

A Campaign for Real Milk is a project of The Weston A. Price FoundationPMB 106-380, 4200 Wisconsin Ave, NW, Washington DC 20016
Phone: (202) 363-4394 | Fax: (202) 363-4396 | Web: www.westonaprice.org
General Information/Membership/Brochures: info (at) westonaprice.org
Local Chapters and Chapter Leaders: chapters (at) westonaprice.org
Website: webmaster (at) realmilk.com

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