History of Milk

Milking has been dated back to almost 30,000 years ago, to a tribe in the Middle East who domesticated antelope for their milk.

History of Milk [cont]

The Christian bible references milk over 50 times.

− So I have come down to rescue them from the hand of the Egyptians and to bring them up out of that land into a good and spacious land, a land flowing with milk and honey—

- Exodus 3:8

Cows saved the Jamestown settlers in the 1600's.

– In 1606, the settlers of Jamestown didn't make it through winter. A few years later, a man brought 100 cows. Milk saved them through the winter.

History of Milk [cont]

Dairy began in the north east, where grain mills and breweries were aplenty in the 19th and early 20th centuries.

In 1993, California climbed the charts and became the United States biggest milk producer.

Types of Cows Used

Other Animals Used

What about the cows?

The cows and other animals used for milking purposes are treated very well on most dairy

farms. On family owned dairy farms, they have a lot of pastures to roam and graze, and are healthy animals. Most good dairy farmers will use the colostrum (the ”milk” the mother gets before the real milk comes in, which is usually within days after birth) on the newborn calves, and then bottle feed them the rest of the time.

It's no different than formula feeding our human children.

What about the cows? [cont]

The elderly cows that are no longer supplying milk, are often used for meat. If a mother cow

bares a male offspring, the male is either taken to a veal farm, or is sold to be used as a bull for

a dairy farm's artifical insemination process.

Two Ways of Milking

Machine milking− Machine that connects to the teats to extract the milk.

− Cleaner, less pathogens transmitted, less damage to the animal, less risk of Mastitis.

− Quicker and more efficient. Yields more milk.

Hand milking− Have to be VERY clean and meticulous with sanitation before

hand-milking.

− Gentler for the cows, if done properly.

− Used mostly on organic farms.

− Does not yield nearly as much milk as using a machine.

Machine Milking

Utters have to be cleaned and massaged prior to milking.

Farmers have to test the milk by hand-milking briefly into a cup.

Farmers have to put the equipment on quickly as the let-down process happens and you could lose milk.

The unit pumps the milk, but can become loose or be on incorrectly, which can cause pain or discomfort.

Keeping the same routine every day, every time, helps the cow become comfortable with the process.

Hand Milking

Cleanliness is the key. Dirty conditions, hands, and cows can lead to mastitis, an infection in the utters and teat of the cow.

− It can also contaminate the milk, which can make humans sick.

The wrong hold, yelling, hitting, or not being consistent in the milking schedule and routine can cause lower production and an irritable cow.

Using a filter bucket during the first milking can help determine if the cow has mastitis.

Brief History of Pasteurization

Louis Pasteur, a French chemist and biologist, discovered this process as a way to stop wine and beer from becoming bad. He then started this process with milk to kill harmful bacteria that can cause people to get sick.

What does pasteurization do?

Heats the milk to 161°F for 15 – 30 seconds before cooling immediately. There are different variations on the heating process. Sometimes it's heated at a slower temp for a longer time period. Sometimes hotter for less time.

Destroys many bacteria, like Salmonella, E.Coli, and Listeria.

It also destroys many vitamins and minerals, helpful bacteria and enzymes.

Three Types of Pasteurization

Flash Pasteurization− Heating at a high temperature for a short

amount of time. Cold Pasteurization

− Radiation and/or chemicals to get rid of bacteria.

High Pressure Pasteurization− Bacteria is killed after using high pressure on

the milk.

Pros to Raw Milk

Has all 20 of the standard amino acids. Has lactoferrin, an iron-absorbant and has anti-

cancer properties. Has Omega 6 fatty acid, conjugated linoleic

acid. Has many vitamins and minerals, which are

otherwise destroyed in pasteurized milk. Over 60 functional enzymes and some

beneficial bacterias.