is the sterilization of liquids such as milk, orange juice,
wine, and beer, as well as cheese, to destroy disease-causing and
other undesirable bacteria/organisms. The process is named for
the French scientist Louis Pasteur, who discovered in the 1860s
that undesired fermentation could be prevented in wine and beer
by heating it to 135°F (57°C) for a few minutes. Milk is
pasteurized by heating it to about 145°F
(63°C) for 30 min or by the "flash method" of heating
to 160°F (71°C) for 15 sec, followed by rapid cooling to
below 50°F (10°C), at which temperature it is stored.
In milk, after pasteurization, the harmless lactic acid bacteria
survives, but if the milk is not kept
cold, they multiply rapidly and cause it to turn sour. (1)
is Raw milk better?
destroys enzymes, diminishes vitamin content, denatures fragile
proteins, alters vitamin B12, and vitamin B6, kills beneficial bacteria,
promotes pathogens and is associated with allergies, increased
decay, colic in infants, growth problems in children, osteoporosis,
arthritis, heart disease and cancer. (2)
Heat alters milks
amino acids lysine and tyrosine, making the whole complex of proteins
less available; it promotes rancidity of unsaturated fatty acids
and destruction of vitamins. Vitamin C loss in pasteurization
exceeds 50%; loss of other water-soluble vitamins can run as high
as 80%; the Wulzen or anti-stiffness factor is totally destroyed.
Pasteurization alters milks mineral components such as calcium,
chlorine, magnesium, phosphorus, potassium, sodium and sulfur as
as many trace minerals, making them less available. There is some
evidence that pasteurization alters lactose, making it more readily
absorbable. This, and the fact that pasteurized milk puts an unnecessary
strain on the pancreas to produce digestive enzymes, may explain
milk consumption in societies that drink pasteurized milk has been
linked with diabetes. (3)
destroys all the enzymes in milk -- in fact, the test for successful
pasteurization is absence of enzymes. These enzymes help the body
assimilate all bodybuilding factors, including calcium. That is
those who drink pasteurized milk may suffer, nevertheless, from osteoporosis.
Lipase in raw milk helps the body digest and utilize butterfat. (3)
a cortisone-like factor which is heat sensitive (destroyed by
that prevents stiffness in the joints. Raw Milk contains beneficial
bacteria as well as lactic acids that allow these beneficial bacteria
to implant in the intestines. Once heated, milk becomes rotten, with
precipitated minerals that cant be absorbed (hence osteoporosis),
with sugars that cant be digested (hence allergies), and
with fats that are toxic. (4)
Raw milk has
been used as a therapy in folk medicine. It has been used in the
days to treat diabetes, as well as eczema, intestinal worms, allergies,
and arthritis, all for reasons which can be understood when we
just what is in milk -- such as the cortisone - like factor for allergies
My personal opinion
is raw milk produces much better cheese... cheese with body and character.
Pasteurized milk cheese can be flat.
I believe the
American public these days are way to obsessed with "antibacterial".
It's gotten to the point of being dangerous because some bacteria
is good and necessary. People are turning themselves into "bubble
boys" never being exposed to anything, hence, when they are exposed
to a bad bacteria, they get very sick. People who are exposed the
good and bad all the time in there lives build a resistance, and when
exposed to a bad bacteria, their bodies have developed the antibodies
to fight it off.
I'm not saying
raw milk has bad bacteria, actually it's the opposite. The milk has
good bacteria which can fight off any dangerous or bad bacteria present
in the milk or that may fall into the milk. If you pasteurize the
milk, thus killing the good bacteria, then any bad bacteria that
may manage to get into the milk will multiply and grow quickly, because
pasteurized milk is the prefect medium for bacteria to grow and there
is no longer any good bacteria present to fight the bad bacteria
off. This is why milk from the store goes bad, turns lumpy and horrible,
where raw milk (if it's around long enough) just naturally turns
pleasantly sours and becomes like buttermilk.
I use nothing
but raw milk. I figure, why bother going to all the trouble of raising
my own goats for milk and then ruining it by killing off all the good
live things it contains and destroying the nutrients? If your goats
are healthy and you follow sanitary procedure, there is nothing better
for you than raw milk. If
using raw milk, it must be handled correctly, everything must be sanitary
and the animals that the milk comes from should all be healthy and
is a mechanical process that breaks down butterfat globules so
do not rise to the top. Mechanically homogenized milk has been linked
to heart disease. (2)
about goat milk:
Normal goat milk
fat has a much higher concentration of so called medium chain
acids (MCT), caproic, caprylic, capric, lauric, myristic (33%) verses
cow milk fat (17%), and lower in stearic and oleic (27%) lower
cow milk fat (45%) . Much documentation exists showing the uniquely
beneficial effects of those MCT, medium chain fatty acids in various
medical problems, disorders and diseases, such as those suffering
from malabsorption syndromes chluria, steatorrhe, hyperlipoproteinemia
intestinal resection, coronary bypass, premature infant feeding,
childhood epilepsy, cystic fibrosis, gallstones, angcontributeto
of children. (5)
Goat milk provides
13% more calcium, 25% more Vit B-6, 47% more Vit A, 134% more
and 350% more niacin than cow milk. Goat milk is higher in chloride,
copper and manganese and none of the controversial bovine growth
Goat milk, like
cows milk and human milk, contain lactose, but many people (but not
all) with lactose intolerance and cow milk allergies can drink goats
milk. Why? It is because of goat milks superior digestibility. Goat
milk is more completely and easily absorbed than cows milk leaving
less residue behind in the colon where it can literally ferment and
cause problems. The digestibility of goat milk can be attributed to
it's casin curd, which is both softer and smaller, thus easy to digest.
Another big difference between cow and goat milk is found that the
average goat milk fat globule is about 1 1/2 to two microns compared
to cow at 2 1/2 to 3 1/2 microns another factor in ease of digestion.
Goat milk contains more essential fatty acids (linoleic & archidoic
acids) and higher proportion of short chain and medium chainfatty
acids than cows milk. The fat can be more readily digested and absorbed
because lipases attack ester linkages of these fatty acids more readily
than those of longer chains (cow) And unlike cows milk, goat milk
does not contain agglutinin; as a result the fat globules in goat
milk do not cluster, again allowing the ease of digestion and absorption.
about fat content?
Not all fat is
bad; there are "good fats" and "bad fats". You
need some fat in your diet, but you need to keep in mind that too
much of anything (including a good thing) can be bad for you.
vitamins A and D needed for the assimilation of calcium and protein
in the water fraction of the milk. Without them, protein and calcium
are more difficult to utilize and possibly toxic. Butterfat is
in short and medium chain fatty acids which protect against disease
and stimulate the immune system. It contains glycospingolipids
prevent intestinal distress, and conjugated linoleic acid which has
strong anticancer properties.(2)
references: 1) The Columbia Encyclopedia, Sixth Edition. 2001. 2) Campaign
for Real Milk Web Site a project
of The Weston A. Price Foundation -
What is Real Milk Web Page
About Raw Milk by Sally Fallon - Reprinted from Nourishing
Traditions: The Cookbook that Challenges
Politically Correct Nutrition and the Diet Dictocrats, Available
Publishing (877) 707-1776)
4) Raw Milk by
Tom Cowan, MD, Reprinted from the
Price-Pottenger Nutrition Foundation Health Journal Vol
21, No 2 (619) 574 7763
5) GOAT MANAGEMENT:
Alternatives in Dairy Goat Product Market By
George F. W. Haenlein,
Cooperative Extension Dairy Specialist University of Delaware
6) GOAT MANAGEMENT: Why Goat Milk? By George F. W. Haenlein
Cooperative Extension Dairy Specialist University of Delaware
If you find this site useful, please donate to help support it.
web site contains over 300 pages of information Search this site:
Copyright (c) 1997-2016 Molly Nolte. All rights reserved.
All text written by Molly Nolte unless otherwise noted.
All graphics, photos and text on these pages
were created by, and are
the sole property of, Molly Nolte. Individuals are granted the right to download a single
copy of this page for archival purposes on electronic media and/or
conversion into a single printed copy for personal use.
use or reproduction of this material, such as in publications or use on other web
sites is strictly prohibited. It may not
otherwise be reprinted or recopied, in whole or in part, in any
form or medium, without expressed written permission.
This site may be used as a reference (but not copied and/or plagiarized)
if proper credit is provided and a web link is given.