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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

  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

  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

  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

    2. Wulzen Factor (anti-stiffness) available.

    3. X Factor (now believed to be vitamin K2)
      tissue repair available.

  2. Protein
    metabolically available; all 22 amino acids,
    including the 8 that are essential for the complete
    metabolism and function of protein.


  3. Vitamins
    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
    100% metabolically available. 


  5. Carbohydrates
    utilized in metabolism. Still associated naturally
    with elements (instable).

  6. Fats
    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

  2. Protein
    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
    evidence of change by pasteurization.

  6. Fats
    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

  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.


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