Microbial Spoilage of Milk and Milk Products (Cream, Butter, Cheese, Yoghurt, Ice-cream)

 

 

Milk is known to be balanced food as well as highly nutritious food as it is rich in proteins, fats, carbohydrates, vitamins, minerals, essential amino acids, etc. Milk and its products consist of numerous nutrient content, it serves as an excellent growth medium for all of the microorganisms (i.e., bacteria, viruses, fungi, and protozoans). The microbial content of raw milk is important for the production of hygienic milk foods. Milk and its products such as milk, butter, cream, and cheese are all susceptible to microbial spoilage.

 Contamination source of milk

The milk source is the mammals such as cows, buffalo, sheep, and goats. Milk is not sterile when obtained from animals. The source of milk contamination are:

1. the contamination from milking animals
2. the interior and exterior of the udder
3. the coat of the milking animals
4. the surrounding air of the farm and storage
5. the animal feed 
6. the quality of water used
7. the quality of milk handling equipment and storage tanks used
8. biofilms formation on  diary plant pipes

 Spoilage of milk

• The main components of milk are water, fat, protein, and lactose.
• Its high water activity, moderate pH (6.4–6.6), and high nutrient content make milk an excellent medium for microbial growth.
• Both raw milk and pasteurized milk contain many types of microorganisms, they are refrigerated, yet they have limited shelf life. 
• During refrigerated storage (at dairy farms and processing plants) before pasteurization, only psychrotrophs can grow in refrigerated milk storage such as Pseudomonas, Flavobacterium, Alcaligenes, Listeria monocytogenes, Yersinia enterocolitica, some coliforms, and Bacillus spp. 
• Those that spoil milk after heating are the thermoduric microorganisms surviving pasteurization such as Micrococcus, some Enterococcus, Streptococcus, some Lactobacillus, and spores of Bacillus and Clostridium.
• Molds and yeasts are usually eliminated during the pasteurization process therefore they cause milk spoilage after the heat treatment such as Aspergillus, Byssochlamys, Cladosporium, Candida spp.
• To a lesser extent, the protozoan pathogens such as Cryptosporidium and Giardia have been found to contaminate milk.

 The defects that occur in milk due to microorganism are:

1. Off flavors
2. Discoloration
3. Gas production
4. Lactic acid production/ Souring 
5. Proteolysis 
6. Lipolysis  with development of rancidity
7. Sweet curdling

Kind of defect	Related microorganisms
Shorter shelf life, rancidity, and bitterness	Bacillus spp.
Gelation	Psychrotrophic bacteria (Gram-negative and Gram-positive)
Increase of free fatty acids and casein hydrolyses, destabilizing the casein micelles (acid coagulation of milk)	Bacillus spp
Undesirable flavor: unclean, fruity, bitter, rancid, yeasty	Pseudomonas fragi, P. fluorescens Flavobacterium, Acinetobacter, Alcaligens
Sour (acid, gas)	Lactic acid bacteria
Ropy or slimy	Coliforms, Pseudomonas spp, Alcaligenes, Micrococcus, Bacillus subtilis
Flavor Sour or acid flavor	Streptococcus lactis, leuconostoc, clostridium spp
Burnt or caramel flavor	Streptococcus lactis
Color changes -Blue milk	Pseudomonas syncyanea, Streptococcus Lactis
-Yellow milk	Pseudomonas Synxantha, Flavobacterium spp
-Red milk	Serratia spp, Brevibacterium erthrogenes, micrococcus
– Brown milk	Pseudomonas putrefaciens, P. fluorescens

 Spoilage of Milk products

The microbial quality of milk product mainly depends upon:

• The type of milk and milk product used (raw milk, condensed milk, dried milk, cream, butter, etc.)
• The product used for its enhancement such as gelatin, nuts, fruits, sugar, chocolate, coloring agent, etc., 
• Sanitary level of types of equipment, the efficiency of pasteurization, and hygienic level during production and packaging.

 1. Spoilage of Cream

• The cream is a milk product made from a butterfat layer deposited on the top of milk before homogenization.
• Cooled milk is used for the production of cream so psychrotrophic bacteria are the main causes of spoilage are caused by Pseudomonas, Alcaligenes, Acinetobacter, Aeromonas, and Achromobacter.
• At room temperature, the main spoilage-causing organisms are Corynebacterium, Bacillus, Micrococcus, Lactobacillus, and Staphylococcus.
• The cream is highly susceptible to pathogenic microorganisms like E. coli, Salmonella Typhimurium, and Listeria monocytogenes.

Kinds of defect	Related Microorganisms
Bitty cream, sweet curdling	Bacillus cereus
Bitterness, thinning in sterilized cream	Bacillus licheniformis, B. coagulans, Bacillus subtilis
Yeast or fruity flavors, gas formation	Candida lipolyticum, Geotrichum candidum.
Surface taints	Penicillium spp
Foamy	Candida, Torulopsis

 2. Spoilage of Butter

• Butter is a milk product made by the separation of milk and subsequent churning of the cream.
• The main source of microorganisms found in butter is cream which is starting material of butter. Therefore, the main spoilage is caused by Pseudomonas, Alcaligenes, Acinetobacter, Aeromonas, and Achromobacter.
• The primary spoilage organisms in butter are molds such as Thamnidium, Cladosporium, and Aspergillus.
• The pathogenic microorganisms like Listeria monocytogenes, Brucella, Mycobacterium, Campylobacter jejuni, Yersinia enterocolitica, and Salmonella Typhimurium.

 

Kinds of defect	Related Microorganisms
Surface discoloration and taints	Bacteria : Pseudomonas putrefaciens, Flavobacterium spp, Alteromonas Molds: Penicillium, Aspergillus, Mucor, Cladosporium, Rhizopus spp
Black discoloration	Pseudomonas nigrificans
Off flavor	Pseudomonas spp, Lactococcus lactis
Lipolytic spoilage	Rhodotorula, Cryptococcus, Torulopsis, Candida lipolytica
Yeasty smell	Geotrichum candidum

 3. Spoilage of Cheese

• Cheese is a fermented milk product that is made by coagulating the casein present in milk by using the enzyme rennet.
• The ripening in cheese is achieved due to the proteolytic and lipolytic activities of various microorganisms.
• The low moisture content of hard and semi-hard ripened cheeses makes them susceptible to fungi compared to bacteria.
• Soft and fresh cheeses are spoiled easily due to their higher pH, moisture content, and lower salinity. 
• The bacterial cheese spoilage is caused by Clostridium spp., (especially C. pasteurianum, C. butyricum, C. sporogenes, and C. tyrobutyricum), Bacillus polymyxa, Flavobacterium, Pseudomonas spp., Alcaligenes, and Achromobacter.
• Yeasts are common cheese spoilage organisms e.g. Candida spp.,  Debaryomyces hansenii, Geotrichum candidum, and Pichia spp.
• The mold spoilage in cheese is caused mainly by Penicillium spp. and Cladosporium spp.
• Major pathogenic bacteria found in cheese are Listeria monocytogenes, Salmonella spp., and Escherichia coli.

 

Kinds of defect	Related Microorganisms
1.    Cheese
Gassy, Butyric acid	Clostridium tyrobutyricum
Gassy, floating, or split curd	Leuconostoc, S. lactis subsp. diacetylactis
Moldy	Penicillium, Scopulariopsis, Mucor, other molds
Bitterness, putrefaction and rancid odor, liquefaction, gelatinization of curd, and slime and mucous formation	Pseudomonas fluorescens, P. fragi
Undesirables flavor: rancid taste in hard cheeses	Bacillus spp
off-white, tan, or yellow surface discolorations	Geotrichum
2. Soft cheese
Black mold	Mucor
3. Cottage cheese
Slimy curd, putrid odor	Pseudomonas
Discoloration	Flavobacterium, yeasts, molds
Slimy, gelatinous	Pseudomonas, Alcaligenes, Flavobacterium, coliforms
Fruity	Yeasts
4. Cheddar cheese
Sweet, yeasty, fruity	Yeasts
5. Swiss cheese
Gassy, sweet Off odor	Yeasts (Torulopsis)
Off·odor	C. sporogenes

 4. Spoilage of Yoghurt

• Yogurt is a lactic acid fermented milk product that is produced by using symbiotic cultures of two Lactic acid bacteria (Streptococcus thermophilus and Lb. delbrueckii subsp. Bulgaricus).
• Fruits and nuts added to yogurt for enhancement of flavor are the main sources of contamination.
• Molds and yeasts are the primary contaminants in yogurt. 
• The most common mold causing yogurt spoilage are Aspergillus, Penicillium, Rhizopus, Fusarium, and Trichoderma.
• The most common yeasts causing yogurt spoilage are Candida spp., Debaryomyces, Kluyveromyces, Torulopsis, and Saccharomyces spp.
• They are responsible for off-flavor, gas production, discoloration, etc.
• Molds and yeasts that cause yogurt spoilage leads to a decrease in acidity, leading to proteolysis and putrefaction by bacteria
• The common food-borne pathogens reported are Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Yersinia enterocolitica.

Kinds of defect	Related Microorganisms
Yeasty, fruity, cheesy, or bitter	Yeast
Surface taints	Molds

 5. Spoilage of Ice-cream

• Ice cream is a frozen milk product produced by freezing a pasteurized mixture of milk, cream, and milk solids other than fat, sugars, emulsifier, and stabilizers.
• It includes various flavor-enhancing ingredients like nuts, fruit pulp, confectionary products, eggs, and egg products.
• Being a nutritious food, ice-cream serves as a good medium for microbial growth due to the high nutritive value, almost neutral pH, and long storage duration.
•  It is a frozen milk product hence ice cream spoilage is mainly caused by psychrotrophs such as Pseudomonas, Flavobacterium, Alcaligenes, Listeria monocytogenes.
• Certain molds such as Aspergillus, Fusarium, Geotrichum, Mucor, Penicillium, and yeasts such as Zygosaccharomyces, Saccharomyces, and Cryptococcus also cause ice-cream spoilage.
• Major pathogenic bacteria found in ice-cream are Listeria monocytogenes, Salmonella spp., and Escherichia coli.

 The defect found in ice cream due to this spoilage causing microorganisms are:

1. bitterness and off-flavor
2. rancidity
3. greenish pigments
4. discoloration
5. surface taints

 

What Happens If You Consume Milk Every Day

 

Milk, the nutrient-rich white liquid is the first food for the new-born, since then, it becomes an essential part of the diet. Milk is valued as a complete food, which means it supplies all the key nutrients that make up a balanced meal including proteins, fats, and carbs along with vitamins and minerals. The benefits of drinking milk have been vouched for since we were children, but the narrative of consuming milk and its benefits have started to change for few years now. For millions of people milk is a significant portion of their daily nutritional need while some research studies have disputed the need for a dairy-based diet.

 Here are few myths about drinking milk:

• Milk should be judged by Fat content: This is one of the biggest myth most of us live with. Milk fat is the first visible/measurable content in the milk as soon as you boil, but it is not the only nutrient. Infact fat is required only upto the age of 13 until human brain is fully developed, it is actually protein which is required for tissue and muscular growth at every stage of life, be it infant, toddler, teen, pregnant/nursing mother, women in 40s or our elderly parents. Hence consuming milk with Preserved protein is very important. In addition milk, a complete food is packed with vitamins A, B, D. Also contains vital minerals like calcium, iodine, potassium, and phosphorus.
• You should have milk first thing in the morning: While milk is great for breakfast as it gives you the essential nutrients right at the start of the day, drinking it on an empty stomach may not be the best thing. You should avoid it if you suffer from poor digestion and gastric issues.
• You should drink two glasses of milk every day: While dairy is an essential part of a balanced diet, it can be added in any form like paneer or yogurt. Therefore, milk becomes a dietary choice and not a nutritional requirement. The idea is to fulfill your daily needs of calcium and protein and you can choose from any of the healthy dairy sources.
• Drinking milk causes bloating: While this may be true for people who are lactose intolerant, in general milk may not cause bloating or gas but having it in combination with certain foods may. You can add spices like cinnamon and turmeric for better availability of milk's protein to the body. If you feel bloated, try having it with a bowl of cereal or have it lightly brewed with tea leaves and Tulsi.
• Consuming milk can lead to weight gain: Few research studies have led us to believe that consumption of milk aids to weight gain. There is currently no conclusive study to prove the fact that plain milk is a significant contributor to obesity. A glass of plain milk contains natural sugars. You don’t need to add sugar to make it sweet or drinkable for kids. Milk is a complete food in itself and in fact, helps our bodies control hunger pangs which is important to prevent weight gain.

 With the abundance of information and misrepresentation available on the internet at the same time, people are somewhat confused about what to consume for building healthy body and what not to. Should you give up the idea of consuming a tall glass of white milk that you have been conditioned to drink since you were in diapers, or should you perform your own research to see what benefits milk can provide you if you take it every day? The dilemma is real, but Binsar Farms is here to clean the air and tell you what happens to your body if you consume milk every day:

A. You Receive A Lot of High-Quality Protein
Consuming milk is a great way to increase your protein intake. A cup of milk contains 7.7 grams of protein, out of which 80 percent is casein, and 20 percent is whey. As they are easy to digest and include all the necessary amino acids, it is a complete protein that is often used in protein powders and supplements.

B. You Will Protect The Health of Your Bone
Milk is not only confined to kids. It protects the health of your bones at any age. There is a belief that bones do not change once we have reached adulthood, but they are actually dynamic tissues that are constantly building. However, the rate at which the bone is broken down outpaces the rate at which new bone is formed. A cup of milk contains 276-299 mg, depending on the fat content, and it is also fortified with Vitamin D, which is necessary for bone development and remodeling.

C. Reduce The Risk of Type-2 Diabetes
According to the research, protein in milk can reduce a few metabolic dysfunctions both directly or indirectly, and as we already mentioned, milk contains casein and whey, which are responsible for increased insulin production. The protein content in milk also increases exercise performance and controls the appetite, which may contribute to weight loss.

D. Your Blood Pressure May Improve
Hypertension (high blood pressure) is a massive problem amongst people and contributes to a heart attack or stroke, impacting the lives of thousands of people. There is a significant focus on decreasing salt intake to aid hypertension. Consuming milk can be reasonably helpful owing to its mineral content.

 

Health benefits and risks of consuming milk

 

There are various possible health benefits of milk, such as bone and brain health. However, there are also potential risks, especially for those with allergies or intolerances.

 Milk is a good source of many essential nutrients, including calcium, protein, and vitamin D. Many people see it as a vital part of a balanced diet. Others, however, cite various reasons for choosing not to consume it.

 Sources of milk and milk products include cows, sheep, camels, goats, and many others. Milk alternatives include soy milk, almond milk, flax milk, coconut milk, and hemp milk.

 Types of milk and milk products

There are many different types of milk, all with varying levels of healthfulness.

Milk’s healthfulness depends on the individual and the type of milk they consume.

 Pasteurized milk that is high in protein, low in fat, and free from unnecessary additives can be healthful for many people.

 On the other hand, some flavored milks contain as much sugar as a can of soda. These are not a healthful choice.

 Present day cow’s milk is not a single product. It can be fresh or long life, fat free, lactose free, fortified with added omega-3s, hormone free, organic, or raw, among other options.

 Nutrition

The nutritional breakdown of milk depends on the fat content and whether or not the manufacturer has enriched it. Nowadays, many manufacturers in the United States fortify their milk products with extra vitamins.

 One 244 gram (g) cup of whole milk with 3.5% to 3.8% fat containsTrusted Source:

 149 calories

7.9 g of fat

7.7 g of protein

12.3 g of sugars

276 milligrams (mg) of calcium

205 mg of phosphorus

322 mg of potassium

3.2 micrograms (mcg) of vitamin D

Meanwhile, one 244 g cup of nonfat or skim milk containsTrusted Source about:

 83 calories

0.2 g of fat

8.2 g of protein

12.4 g of sugars

298 g of calcium

246 mg of phosphorus

381 mg of potassium

2.9 mcg of vitamin D

Both types of milk also provide choline, magnesium, vitamin A, riboflavin, vitamin B-6, vitamin B-12, folate, and many other nutrients.

 Calcium

Calcium has many functions in the body, including:

 developing and maintaining healthy bones and teeth

helping with blood clotting and wound healing

maintaining normal blood pressure

controlling muscle contractions, including the heartbeat

It may also help reduce the risk of some types of cancer, according to the Office of Dietary Supplements Trusted Source (ODS).

 Vitamin D helps the body absorb calcium more effectively. Therefore, pairing calcium-rich foods with a source of vitamin D can increase levels of both nutrients.

 The National Institutes of Health Trusted Source (NIH) recommend that people aged 19–50 aim to consume around 1,000 mg of calcium each day, rising to 1,200 mg for women aged 51 and over and men aged 71 and over.

 Learn more about calcium and why we need it here.

 Choline

Choline is an important nutrient Trusted Source that helps with muscle movement, mood, and memory.

 Low levels of choline can lead to:

 muscle damage

liver damage

nonalcoholic fatty liver disease

The body can make most of the choline it needs, but some must come from dietary sources, such as milk, yogurt, and cottage cheese.

 Potassium

Potassium can help reduce the risk of:

 stroke

heart disease

high blood pressure

loss of muscle mass

loss of bone mineral density

kidney stones

The American Heart Association Trusted Source (AHA) recommend consuming 4,700 mg of potassium per day. Combining this with a low sodium intake can help prevent high blood pressure.

 Vitamin D

Vitamin D is important for the formation, growth, and repair of bones. It also plays a key role in calcium absorption and immune function. In the U.S., most manufacturers fortify milk with vitamin D.

 Low vitamin D levels may increase the risk of osteoporosis (brittle bones), osteomalacia, and rickets.

 

Vitamin D is also associatedTrusted Source with boosting the immune system, improving heart health, and protecting against cancer.

 The ODS recommend an intake of 15 mcgTrusted Source per day for people aged 1–70 years, rising to 20 mcg per day after the age of 71.

 The best source of vitamin D is sun exposure. Very little vitamin D occurs naturally in foods. However, some manufacturers fortify certain foods, such as milk products, with vitamin D.

  Health benefits

Milk’s nutrients can benefit the body in various ways. The sections below discuss the specific health benefits of milk in more detail.

 Bone health

Milk can be good for the bones because it provides vitamin D and calcium. In fact, it may help prevent osteoporosis.

 Brain health

Some researchers Trusted Source have found that older adults who consume more dairy products have a higher amount of glutathione, a powerful antioxidant, in the brain.

 Those who consumed three daily servings of milk and milk products had antioxidant levels that were approximately 30% higher than those of adults who had less than half a serving per day.

 Blood pressure and heart health

A higher potassium intake and a lower sodium intake are important for reducing the riskTrusted Source of cardiovascular disease, according to the AHA.

 In 2014, scientists published their findings Trusted Source after looking at the data of more than 90,000 postmenopausal women. Around 25% of the women who consumed the most potassium had a 21% lower risk of any type of stroke and a 27% lower risk of ischemic stroke.

 However, the saturated fat in full fat dairy products can increase the risk of atherosclerosis and heart disease. For this reason, people at risk of stroke or cardiovascular disease should opt for skim or low fat milk.

 Depression

Adequate vitamin D levels support the production of serotonin, a hormone associated with mood, appetite, and sleep.

 The findingsTrusted Source of a 2019 meta-analysis indicate that vitamin D supplementation may help people with major depression to manage their symptoms. However, the researchers called for more studies to confirm these findings.

 Muscle building and weight loss

Providing about 8 g per cup, milk is a good source of protein, which is necessary for repairing body tissues and preserving or increasing lean muscle mass.

 A diet that includes an adequate amount of protein can enhanceTrusted Source wound healing, and it may lead to an increase in muscle mass. It may also promote weight loss, but further studies are needed to confirm this.

 People who wish to lose weight should opt for skim or low fat milk, and they should be mindful of their total daily calorie intake if consuming full fat milk.

 Risks

Some people choose not to consume dairy products such as milk. These people may:

 choose to follow a specific diet, such as vegan or paleo

hope to reduce acne or other conditions

have an allergy or sensitivity to lactose (the milk sugar) or casein (the milk protein)

have concerns about methods of dairy farming and their impact on the environment

have concerns about the possibility that milk contains hormones, such as estrogen

Some argue that humans are the only species who continue to drink milk after being weaned, implying that milk consumption is unnatural and unnecessary.

 Hormones in milk

Some people worry that the hormones in dairy milk, including estrogen and growth hormones, can adversely affect them.

 In a 2016 studyTrusted Source, researchers found that mice who consumed high concentrations of estrogen in milk underwent hormonal changes. However, they note that the levels of estrogen were far higher than those that usually occur in cow’s milk.

 Scientists have not yet found evidence to suggest that the hormones in dairy milk can affect humans negatively.

 Cancer

Some evidenceTrusted Source suggests that a high intake of milk may increase the risk of ovarian cancer. The reasons for this remain unclear, however.

 

Allergies, intolerances, and sensitivities

Many people consume milk without experiencing any adverse effects. However, others may have an adverse reaction.

 A milk allergy

A milk allergy is different from lactose intolerance. If a person with a milk allergy drinks milk, they will have an abnormal immunologic reaction, in which the body’s immune system produces allergic antibodies such as immunoglobulin E.

vomiting

diarrhea

hives

blood in the stool

A severe allergic reaction can trigger sudden anaphylactic shock, which can be fatal. If a person starts to experience swelling or difficulty breathing after coming into contact with or consuming milk, they need urgent medical attention.

 Those with a milk allergy should avoid milk and dairy products, including butter, whey, yogurt, and cheese.

Lactose intolerance

Some people do not produce enough of an enzyme called lactase, and this can make it hard for them to digest milk. Lactase breaks down lactose, which is a sugar in milk. Sometimes, this can be a temporary problem — for example, due to an infection.

However, levels of lactose intolerance vary from person to person. Some may be able to tolerate products with low levels of lactose, such as yogurt and hard cheeses, while others may be unable to tolerate even a drop of milk in their coffee.

 Lactose free milk has added enzymes to help with lactose digestion. This may ease or eliminate these symptoms.

 Lactose free milk is available for purchase online.

Casein sensitivity

Casein is a protein in milk. For people with a casein sensitivity, consuming milk can trigger inflammationTrusted Source in the digestive system and throughout the body.

 Anyone who suspects that dairy products could be causing symptoms can talk to a dietitian. Trying an elimination diet or undergoing food sensitivity testing may help determine whether or not a dairy free diet is appropriate.

 Summary

Low fat dairy products that do not contain added sugar can be a healthful addition to any diet, as long as the person does not have an allergy or intolerance.

 Milk provides protein and a range of vitamins and minerals, including calcium, which is vital for bone health. However, other foods can also provide these nutrients.

 Experts recommend that people at risk of cardiovascular disease and those who seek to control their weight avoid consuming full fat milk.

 Flavored milks can contain high levels of sugar or artificial sweeteners, binders, coloring, and other ingredients. These are not usually a healthful option.

Milk Pasteurization Process: What Is Pasteurized Milk & Why

 

Over the past decades and centuries, as farmers learned to make more food with fewer resources, most of us have shifted from living on farms or in rural settings to cities. So, it’s only natural for us to wonder where our food comes from and how it was produced. Terms like “milk pasteurization” may be unfamiliar to some, and even a few who question what pasteurization means. The milk pasteurization process is one of the many strict government regulations that the dairy industry must meet to ensure milk safety.

 But how did we get there and what does pasteurization mean? Find out below.

 When was pasteurization invented?

About 160 years ago, Louis Pasteur developed the pasteurization process while he was tasked with finding practical solutions for problems such as keeping harmful bacteria at bay in different foods.

 The dairy industry’s commitment to assuring safe products has a long history that dates to 1924 with the creation of the Standard Milk Ordinance developed. At that time, it wasn’t uncommon for people to become ill from typhoid fever, scarlet fever, tuberculosis and other illnesses caused by harmful bacteria in milk.

 The ordinance created a consistent foundation for the quality and safety standards on farms, in dairy plants and during transportation that continue a century later under a new name: Pasteurized Milk Ordinance (PMO). Among the PMO’s many provisions are requirements for laboratory testing of milk and dairy products for quality and safety.

 For every 2 billion servings of pasteurized milk or milk products consumed, only about one person becomes ill, according to the Food and Drug Administration (FDA).

 How is milk pasteurized?

In most milk processing plants, chilled raw milk is heated by passing it between heated stainless-steel plates until it reaches 161 degrees Fahrenheit. It’s then held at that temperature for at least 15 seconds before it’s quickly cooled back to its original temperature of 39 degrees.

 Here’s the “cool” part: One way the dairy industry saves energy involves using the heat of the heated pasteurized milk to warm the next batch of cold raw milk. Cold milk is then used to cool the heated pasteurized milk. By doing this, the industry uses heating and refrigeration energy more efficiently during the milk pasteurization process.

 Why is milk pasteurized?

According to the Centers for Disease Control and Prevention (CDC), raw milk can harbor dangerous bacteria that can pose serious health risks to you and your family. The milk pasteurization process kills those bacteria.

 The FDA and the CDC recommend drinking only pasteurized milk, which has been affirmed by leading health and medical groups, including the American Medical Association and the American Academy of Pediatrics.

 Does pasteurization change milk?

No. According to the CDC, pasteurization does not significantly change the nutritional value of milk. In fact, you can get all of the nutritional benefits of drinking pasteurized milk without the risk of illness that comes with drinking raw milk.

 When it comes to milk’s nutrients, all of milk’s minerals stay the same, but there is one small change when it comes to the vitamins. Raw milk contains a miniscule amount (less than 10% of the Recommended Daily Allowance, so it’s not considered a good source) of vitamin C, which doesn’t survive the pasteurization process.

 In addition, according to the CDC, if you’re thinking about drinking raw milk because you believe it’s a good source of beneficial bacteria like probiotics, you need to know that it isn’t. It could be harmful and make you sick. If you’re looking to enjoy a food or beverage with probiotics, experts such as registered dietitians suggest purchasing one that’s labeled for containing probiotics – rather than taking your chances.

 At the end of the day, you can feel confident knowing that your milk is not only good for you, but safe, too. Long before milk arrives at the processing plant, dairy farmers do their part to begin the food safety journey.

 Priority No. 1 for farmers is the health of their animals. Healthy cows produce high quality milk and farmers go to great lengths to assure their herds have nutritious feed, access to clean water, proper housing and regular medical care. These methods help keep bacteria in the milk at very low levels. Dairy farmers also routinely sanitize equipment and every cow’s udder before the milking process begins.

 

 

Milk Facts

 

97% Fat Free

Whole Milk is virtually 97% Fat Free.

 Milk straight from the cow can range from 3% to 6% fat

Real whole milk is standardized for sale at 3.25% fat

Non-Fat (0%)

Low-Fat (1% fat or 99% Fat Free)

Reduced Fat (2% or 98% Fat Free)

Whole milk (3.25% Fat or 96.75% Fat Free)

21 minerals & 13 vitamins

An 8oz glass of milk has 21 minerals, 13 vitamins and provides 13 essential nutrients!

 Simple Ingredients

Whole milk is 2 ingredients. Real whole milk has a clean and simple label just 2 ingredients: milk and supplemental vitamin D.

 Antibiotic Free

All milk is free of antibiotics, no matter if the label states that or not. Test samples are collected on all milk before leaving the farm. All milk is tested at the plant before it is used. So, whether you choose regular or organic, you can feel good that milk is among the safest, most nutritious foods on the planet.

 Complete Protein

8 Ounces of milk contains 8 grams of protein- That's 16% of the daily recommended value! Real Milk protein is a complete protein because it contains all 9 essential amino acid building blocks needed by the human body. This high-quality protein builds and repairs muscle, keeps us fuller longer, provides energy and focus, helps maintain bone health and a healthy weight, while supporting a healthy immune system. Real Milk protein is readily absorbed and hard to replace.

 Family Owned

95% of dairies are family owned. Help support your local dairies by drinking milk!

 Local Milk

Did you know local milk is available at your local grocery store? You are supporting local dairy farmers by purchasing your milk anywhere! The biggest thing you can do is to drink whole milk! If you are interested in learning where your milk came from check the plant code stamp on the top of the bottle by the expiration date, or on the label, and plug the number into www.WheresMyMilkFrom.com to see where the milk was bottled.

 Carbon Footprint

The dairy sector, alone, has reduced its carbon footprint by two-thirds between 1945 and today.

 Farm to Table

In as little as 2 days, milk travels from the farm to your grocery store. Milk is one of the original farm-to-table foods and it’s one of the freshest products you can find at your local grocery store.

 Hormones

Hormones are never added to milk! Hormones are naturally occurring in all living things, so yes milk contains hormones. But there is a difference, hormones are never added to milk. Whole Milk is one of the simplest foods you can buy. Nothing added except for vitamin D.

 Zero Sugar

There is no sugar added to milk! Milk contains zero added sugars and only 12 grams of natural sugar (lactose).

 Cows have their own nutritionist

Cows have a nutritionist! Dairy farmers rely on professional consultants to formulate their cows’ diets. These consultants routinely visit the farm to help answer any questions, sample feeds and ensure cows are healthy and receiving a proper diet. Computer software helps a consultant balance a cow’s diet to ensure she is receiving all the nutrients she needs to be healthy and produce healthy milk.

 Chocolate milk, The Recovery Drink

Chocolate milk is a nearly perfect workout recovery drink. Compared to water and most sports drinks, it has double the carbohydrate and protein content – the perfect combination to replenish tired muscles after a workout. Its high-water content replaces fluids lost as sweat and prevents dehydration. Plus, it packs a nutritional bonus of calcium and includes just a little sodium and sugar — which help recovering-athletes retain water and regain energy.

 Milk sensitivity

Many people with digestive sensitivity find that switching from fat free/low-fat(1%) to whole milk(3.25% fat) allows them to enjoy milk again because the 8 grams of healthy fat in a glass of whole milk slows the rate at which the body absorbs the lactose, and there is a bit less lactose per volume. Another option is to look for niche brands of non-homogenized cream-top or cream-line milk.

 Immune Support

The protein, vitamin D, and other essential nutrients in whole milk support the immune system.

 Essential Nutrients

Besides hydrating water and a healthy matrix of fat, protein and carbohydrate, Whole Milk contains essential nutrients shown below:

 CALCIUM (25%) - Essential for building strong bones and teeth.

VITAMIN D (15%) - Helps build and maintain strong bones and teeth. Helps maintain a healthy immune system.

VITAMIN A (15%) - Important for growth in children, good eyesight and improves immunity.

VITAMIN B-12 (50%) - Helps keep blood healthy and helps keep the nervous system healthy.

NIACIN (10%) - Used in energy metabolism in the body.

IODINE (60%) - Necessary for proper bone and brain development during pregnancy and infancy; linked to cognitive function in childhood.

SELENIUM (10%) - Helps maintain a healthy immune system, helps regulate metabolism and helps protect healthy cells from damage.

PROTEIN (16%) - Needed for growth and development, maintenance of muscles, as well as repair of damaged body tissue.

PHOSPHORUS (20%) - Important part of the mineral structure of bones and teeth, supports tissue growth. Also helps absorption of calcium.

RIBOFLAVIN (Vit. B2) (35%) - Helps your body use carbohydrates and fats and protein for fuel.

PANTOTHENTIC ACID (20%) - Helps your body use carbohydrates, fats and protein for fuel.

ZINC (10%) - Helps in wound healing and is essential for bone formation. Also aids in the development of the brain and many other parts of the body.

POTASSIUM (10%) - Help in controlling blood pressure and is important for the nervous system.

 How much milk does a cow produce?

An average dairy cow produces 7 to 9 gallons of milk a day. That’s about 128 glasses of great-tasting nutrition.

 Weight Fact

A study found children who drank whole milk had 40% lower risks of being overweight or obese compared with children who consumed reduced-fat milk.

 Dental Health

Dairy foods have a specific role to play in dental health. Research has shown that milk and cheese can help prevent tooth decay. Milk, cheese and yogurt contain minerals such as calcium, casein and phosphorus that help protect tooth enamel.

 Immune Boosting Benefits

Whole Milk has immune boosting benefits, vitamins, electrolytes, antioxidants. Research shows a good daily dose of Vit. D, for example, keeps colds at bay! We get Vit. D when the sun interacts with our skin, but this key vitamin is also found in fortified foods like cereal, orange juice -- and especially MILK.

 Fighting Inflammation

Evidence based conclusion on milk and inflammation

 

ZERO transfats

Whole milk contains a complex mix of saturated, monounsaturated & polyunsaturated fats, including omega 3 and 6. There are ZERO transfats. Studies show the fats in Real Whole Milk offer benefits: converting to energy, not fat; aiding vitamin absorption; contributing to brain development; positive for mood and alertness; and providing flavor and fullness to curb sugar cravings. Impact on cardiovascular disease is also being debated in a review of the research.

 Cows have 4 stomach compartments

The first 3 digest food in ways we can't, enabling cows to convert grassy plants we can't eat into nutrient-dense, delicious milk! The plants pull carbon dioxide from the air and store it in the soil through their roots. The cows eat the plants, grazed or harvested, and their unique digestion more than doubles the protein and nutrient value that we get to enjoy in the milk! Amazing. Natural. Efficient.

 Bone Health

Scientific evidence supports the role of calcium and vitamin D for good bone health; Dairy foods are excellent sources of calcium and protein. Dairy products, including milk, are an excellent source of calcium, phosphorus, protein and other nutrients that are important both for bone and overall health.

 Pasteurization

Pasteurization is a simple, effective method to kill potentially harmful bacteria without affecting the taste or nutritional value of milk. With standard pasteurization, milk is heated to a temperature of at least 161-degree Fahrenheit for not less than 15 seconds, followed by rapid cooling.

 Homogenization

Homogenization keeps milk textures consistent by mixing the milk, so cream won’t separate and rise.

 Know the truth about cows and climate and methane.

Cows emit methane that is short-lived, only 12 years, not 100 or 1000 years like other GHG, so a cow makes more milk/beef today but adds ZERO NEW methane to the atmosphere, while feeding more people at the same time.

Cows emit methane that is continually recycled as part of the vital Biogenic Carbon Cycle of atmosphere X sunshine converted by plants (photosynthesis), consumed and converted by ruminant animals --- keeping our planet alive and nourishing us too.

Cows are ruminants. They ferment their food in a chamber called the rumen, which converts fibrous plants we humans can't digest into nutrient dense protein, fat, carbohydrate and over a dozen vitamins and minerals we humans can readily absorb.

Cows consume grasses and whole-plant-forages growing on 70% of the earth’s agricultural land surface not suited to grow fruits, vegetables and most grains for human consumption. As they are grazed and/or harvested for cow-chow, these plants regenerate and continue the Biogenic Carbon Cycle.

 Complete Food

Milk is considered a complete food because of its rich content of protein, fat, carbohydrates, all known vitamins and various minerals essential for sustaining life and maintains good health.

 Potassium

Milk is an excellent source of potassium. The minerals found in milk helps regulate your body’s fluid levels, aids in muscular function and waste removal, and keeps your nervous system functioning properly. Research shows that potassium reduces blood pressure in people with hypertension and may lower risk of stroke.

 Reasons to Give Kids Whole Milk:

Milk has 8 grams of high quality complete protein, containing all 9 amino acid building blocks. No alternative has as much or as high quality protein as real milk.

An 8 ounce glass contains 21 minerals and 13 vitamins.

It’s natural. A true farm to table product, containing 2 ingredients: Milk, Vitamin D.

Milk contains zero added sugar.

Whole milk has essential nutrients to support the immune system.

Milk is a naturally-occurring calcium source that provides almost 30% of daily requirements and is easily absorbed by the body.

Studies show children who drank whole milk had a 40 percent lower chance of being overweight or obese compared with those who drank low-fat milk.

Because of dairy foods’ nutritional package, it’s a one-stop shop to help people sustain their energy.

The dairy fat is a healthy combination of a saturated, monosaturated and polyunsaturated fats, including CLAs and Omegas.

 

Milk contains calcium, vitamin D, phosphorus and potassium to build and maintain strong bones, which can help reduce the risk for stress fractures.