Which do you choose

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.