Why Raw Milk?



10 Questions about your current milk

  1. How far has your milk traveled to reach your table?
  2. How old is the milk at the time you purchase it?
  3. Were antibiotics fed to the cows that produced your milk?
  4. How many different farms’ milk is in your carton?
  5. Were hormones used to increase production of the cows producing your milk?
  6. What was diet of the cows that produced your milk?
  7. What was the quality of the milk before pasteurization?
  8. If the milk was poor quality, what happened to all those bad bugs after pasteurization?
  9. How were the cows treated on the farms that produced your milk?
  10. Were the cows properly cleaned before milking?

If knowing the answers to these questions is important to you consider pure, grass based raw milk.


Learn More:

Ultra-Pasteurized Milk: What does it mean?
Raw Milk Facts
A Campaign for Real Milk?

Processing and Pasteurization

Raw milk is the natural unaltered milk usually from cows, goats or sheep but in some countries it is camel or buffalo. It is not heated above the animal’s highest body temperature which is usually 101-105 degrees F. (38 degrees C.) Raw milk is not pasteurized, homogenized or frozen, nor has it been altered with additives, chemicals, light or homogenization.

Processed dairy is any dairy that has been altered from its raw state by heating the dairy above a cow’s body temperature. Pasteurization, irradiation, boiling or homogenization are the most commonly known forms of processing. Also, the processes of chemical treatment are used to enhance flavor, fortify and preserve bad-tasting milk that has been heat-treated and putrefactive. The common store type of milk is processed to the extent it turns blue. They add large amounts of dolomite (mined calcium carbonate, that is rock) to make it white and add irradiated hydrogenated vegetable oil as Vitamin D. Hydrogenated oil has the same molecular structure as plastic unlike natural raw milk. Additionally, irradiated oil is not Vitamin D yet the FDA allows them to call it that. The following processes are used to treat dairy:

  • Pasteurization – heating milk to, at least, 130 degrees F. (54 degrees C.) for at least 45 seconds, or 160 degrees F. (71 degrees C.) for at least 15 seconds. Boiling means cooking the milk until is begins to vaporize, usually for at least 5 seconds.
  • Irradiation – Exposing milk to destructive light such as high-intensity ultraviolet or radioactive contamination; also called cold-pasteurization
  • Homogenization – Subjecting the milk-fat (cream) to high pressures and forcing it through a tight-meshed screen that causes the fat-molecules to rupture, turn rancid and spoil. Homogenization originated to hide milk that was low in fat. In early years, low-fat milk was considered less desirable and unhealthy. Homogenization today is performed to keep the cream from separating from the milk so that it will not sour and the milk looks even.

All of these processes destroy or damage the wonderful nutrients in raw milk.

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