The Raw Truth About Unpasteurized Milk

Your local farmer’s market may be your first stop for farm-fresh summer fare, but certain foods can carry serious risks.

Raw dairy products – those sold without having gone through a heating process called pasteurization – have been touted as cures for conditions ranging from allergies to high blood pressure. There’s no science to back up such claims, and what we do know is that skipping pasteurization can expose consumers to dangerous bacteria.

“Raw milk has risks,” said Dr. Martin Blaser, professor of medicine and microbiology at the New York University School of Medicine. “Some people may be willing to take those risks, but certainly there are risks.”

Blaser said that in his work with the U.S. Centers for Disease Control and Prevention’s Epidemic Intelligence Service, he has investigated a number of infections tied to raw dairy products. Some cause abdominal pain, vomiting and diarrhea. But in pregnant women, the elderly, immunocompromised people and young children, the consequences of infection can be even more dangerous.

Among dairy product-associated outbreaks that occurred between 1998-2011, 79 percent were due to raw milk or cheese, and most of those affected were children, according to the CDC. The agency says that unpasteurized milk is 150 times more likely to cause food borne illness than pasteurized products.

“For parents who are concerned for the health of their children, they should know that this is risky,” Blaser said.

The sale of raw milk directly to consumers has been made illegal in about half of U.S. states, according to the CDC. And in May, the Louisiana Senate killed a bill that would have allowed the sale and distribution of raw milk.

Even in states where the direct sale of raw milk is illegal, people can still get it by participating in “cow share” programs, which involve paying fees to farmers for the care, boarding and milking of a cow in exchange for raw milk. Health officials have attributed two recent cases of E.coli infections in Michigan to these informal agreements.

But it’s unlikely that the popularity of raw milk products will fade any time soon. Proponents claim that the pasteurization process changes the nutritional content of milk – a notion that several studies have refuted.

Source: abc news by N. Rajapakse, MD and D. Dixit, MD dated June 1, 2014

Cow's Milk vs Non-Dairy Imitation Milk

The dairy case is very crowded. Today, cow’s milk is competing for shelf space with imitation milk alternatives. Cow’s milk is naturally superior. It has about twice the protein of other so-called milks and contains the most absorbable source of calcium.   

Cow’s milk is a key ingredient to overall health. It strengthens bones, improves muscle function, increases energy levels and promotes good vision.

Regardless of variety in fat content, a cup of cow’s milk is packed with eight grams of protein, 12 grams of carbohydrates, and 300 milligrams of calcium (that’s almost one-third of our daily recommended value). Milk is also naturally high in many other minerals and vitamins such as potassium, phosphorous, and B vitamins. 

The ingredient in whole milk is milk. Period. Low-fat and non-fat milk are fortified with vitamins A and D. Simple and natural, milk contains nine essential nutrients; calcium, potassium, protein, phosphorus, vitamin A, vitamin D, vitamin B12, riboflavin and niacin.

Imitation plant-based milks, like soy, almond, rice, coconut and hemp, are highly processed containing many added ingredients. These milk alternatives use fortification to mimic the nutrient profile of cow’s milk.

Cow’s milk is naturally superior to non-dairy imitations. It’s also an excellent choice when compared with other beverages. If you have difficulty digesting lactose, try delicious lactose-free cows’ milk. 

 Looking for a healthy, natural, nutrient-dense beverage? Cow’s milk is the best choice!

Source: The Dairy Mom Blogspot

Product Life Cycle of a Dairy Milk

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Dairy Milk as Diseases Medicine

By Ramkrishna Bangar
Dairy milk is known as a production that has been found from many years ago since, human civilization has a hidden potential as medicine for some deadly diseases. As an agricultural product, milk is extracted from mammals during or soon after pregnancy and used as food for humans. Actually dairy milk is the primary source of nutrition for young mammals before they are able to digest other types of food. Besides of the sweet and fresh tastes of the dairy milk you can also prevent the development of lethal diseases in your body or even heal them.

Several studies have shown dairy milk consumption reduces the risk of cardiovascular disease. A recent study found that those who drank the most milk had fewer heart attacks than those who had little or no milk in their diets. This result can happen due to many factors in milk, but epidemiological studies have shown that higher intakes of calcium in particular are linked to a reduced risk of cardiovascular disease. More accurately, studies have shown that high calcium intakes may reduce high levels of bad cholesterol in the blood, and increase low levels of good cholesterol both of which are known risk factors for cardiovascular disease.

There is a legitimate evidence to suggest that dairy milk has a protective effect on risk of both colorectal and breast cancer with increased intakes. A recent study of 45,000 men reported that men who drank 1.5 glasses of milk per day or more, had 35% lower risk of the disease than those who had a low milk intake of less than 2 glasses per week. Additionally, a study of over 40,000 women found that those who drink milk as children and continued to do so as adults, had a lower risk of developing breast cancer. Thus, after read this maybe you should reconsider from hating this miraculous drink from God.
Source: Mahanand Dairy Blog

History of Dairy Milk in Chocolate Bar

Some people must wonder what kind of thing that contained inside the chocolate bar. If they want an answer, then milk is the answer. Dairy milk is the best milk to make some delicious chocolates. To create some delicious chocolates, the chocolates need high quality chocolate. In the past, milk is not included as ingredients to make chocolate. If people want to make chocolate, they just need chocolate, fruit like peanut or hazelnut, Caramel, and flavor. Those ingredients are the most important to make some delicious chocolates. People in the past are still don’t know to make delicious and healthy chocolate. So, if they want to create healthy and delicious chocolate, they are adding milk. 

In the past, people were started to adding milk in their chocolate to create delicious and healthy chocolate. At the first time, they create a bar of chocolate without milk. Chocolate bar is the first model of chocolate in this world. That’s why there are so many chocolate bars in this world because bar is the most common model of chocolate. Nowadays, there are so many models of chocolate triangle, square, and round. All of chocolate bar have dairy milk as the ingredients. In 1920s, chocolate is the best food in England since it has good nutrition. Beside it has good nutrition chocolate can make people calm because it has added by some caffeine, just like coffee. 

Chocolate and milk are two ingredients to make chocolate. Fresh dairy milk from high quality cow is the most important ingredients in a bar of chocolate. There are many additional ingredients in chocolate. Usually, peanut is the most ingredients to make chocolate. Nowadays, caramel, strawberry and orange can become additional ingredients for make chocolate. Chocolate and milk maybe main ingredient to make a bar of chocolate, but sugar is important to give some sweet taste.
Source: Mahanand Dairy Blog

The Contents of Dairy Milk

About RamKrishna Bangar:
Mr. Ramkrishna Bangar is a director of Patoda dairy and is also the Founder Chairperson of the Society. He has completed his Bachelor Degree in Arts and his having an experience of more than 3 Decades in similar line of business. Mr Ramkrishna Bangar also served as a Vice president of Mahananda Dairy and currently holds the position of director in the same. Apart from this Mr Ramkrishna Bangar is also the founder Chairman of Nava Nirman Shikshan Prasak Mandal Patoda which runs 17 schools & 1 senior college in the Beed District. View my website: www.ramkrishnabangar.com

Dairy milk is one of the farming productions which are consumed by many people, also known as an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals. As an agricultural product, milk is extracted from mammals during or soon after pregnancy and used as food for humans. It has many benefits for our health, it is known as one of the effective prevention for some lethal diseases. There are some reasons why this one of dairy productions can give many benefits to our health, and below will explain about the contents of dairy milk.

Dairy milk have proteins, normal dairy milk contains 30-35 grams of protein per liter of which about 80% is arranged in casein micelles. Casein micelles are aggregates of several thousand protein molecules with superficial resemblance to a surfactant micelle, bonded with the help of nanometer-scale particles of calcium phosphate. Each casein micelle is roughly spherical and about a tenth of a micrometer across. Milk contains dozens of other types of proteins beside the caseins including enzymes. These other proteins are more water-soluble than the caseins and do not form larger structures.

Minerals or milk salt, are traditional names of variety of cations and anions within dairy milk. Calcium, phosphate, magnesium, sodium, potassium, citrate, and chlorine are all included as minerals and they typically occur at concentration of 5-40 mM. In addition to calcium, milk is a good source of many other vitamins. Vitamins A, B6, B12, C, D, K, E, thiamine, niacin, biotin, riboflavin, folates, and pantothenic acid are all present in milk. Beside them, milk also contains several different carbohydrate including lactose, glucose, galactose, and other oligosaccharides. The lacrosse gives milk its sweets taste and contributes approximately 40% of whole cow’s milk’s calories. Other components found in dairy milk are living white blood cells, mammary gland cells, various bacteria, and a large number of active enzymes.
Source: Mahananda Dairy Blog

Dairy Milk and Its Criticism

About Ramkrishna Bangar:
Mr. Ramkrishna Bangar is a director of Patoda dairy and is also the Founder Chairperson of the Society. He has completed his Bachelor Degree in Arts and his having an experience of more than 3 Decades in similar line of business. Mr Ramkrishna Bangar also served as a Vice president of Mahananda Dairy and currently holds the position of director in the same. Apart from this Mr Ramkrishna Bangar is also the founder Chairman of Nava Nirman Shikshan Prasak Mandal Patoda which runs 17 schools & 1 senior college in the Beed District. View my website: www.ramkrishnabangar.com

Dairy milk is known from many years ago when, there were many people who consume it since it contains many healthy substances for our body. Generally, daily milk is produced from some ranch animals such as cow and goat by using milk tool. The dairy itself is a business enterprise established for the harvesting of animal milk. There are so many benefits by consuming this one of diary productions for health and our body. Besides all of the benefits of this product, there are also some people who like to criticize about the production of the dairy milk, and below will explain some of it.

One of many criticizes about dairy milk production is from vegans and some other vegetarians; they do not consume milk for reasons mostly related to animal rights and environmental concerns. They may object to features of dairy farming including the necessity of keeping the dairy cows pregnant, the killing of almost all the male offspring of dairy cows (either by disposal soon after birth, for veal production, or for their meet), the routine separation of mother and calf soon after birth, other perceived inhumane treatment of dairy cattle, and culling of cows after their productive lives.

Some have criticized the American government’s promotion of dairy milk consumption. The United States government administers the popular “Got Milk?” and milk mustache advertising campaigns, which cost roughly $180 million per year and make the milk industry millions of dollars. The main concern is the financial interest that the American government has taken in the dairy industry, promoting milk as the best source of calcium. All United States schools that are a part of federally funded National School Lunch Act are required by the federal government to provide milk for all students, but actually milk contains more excess calories, sugar, and fat than many other sources of calcium. 
Source: Mahanand Blog Post