| June 15, 2007:
Three groups based in Nebraska have released a consensus document
to guide farmers and consumers in the safe producing and handling
of raw milk.
The “Raw Milk Use and Safety Fact Sheet” emphasizes
the need for open communication between farmers and consumers.
It lays out the history of milk pasteurization, the universe
of possible milk-borne pathogens and the respective roles
of animal husbandry and sanitary handling for obtaining safe
raw milk with optimal human benefits.
The 16-page report opens with a science module on pasteurization
and the composition of cow’s milk, then follows with
modules for dairy farmers and raw-milk consumers. Nearly half
the report lists citations of scientific, regulatory and technical
publications.
Discussion during and following the National Raw Milk Use
and Safety Summit in May, 2006, in Norfolk, Nebraska, contributed
to the report. Involved were farmer and consumer groups, with
attendance also by public economic planning and educational
representatives.
Authoring the piece were Martin Kleinschmit of the Center
for Rural Affairs of Hartington; a representative from the
Northeast Nebraska Resource Conservation and Development;
and Terry Gompert of Center, Nebraska, a Holistic Management
Certified Educator.
The authors say the purpose of the fact sheet is to:
- Assure that raw milk marketed and used will be safe
- Assist educators and regulators to encourage appropriate
raw-milk use
- Enhance research investments into raw-milk production
and use in beneficial ways
- Educate consumers on the difference between milk intended
for sale as raw milk and the commercially processed milk
found in the store, and the impacts of pasteurization and
homogenization on milk.
Major points in the fact sheet include:
- “Pasteurization not only kills bad bacteria and
pathogens, but also kills beneficial bacteria and destroys
enzymes.” This includes the enzymes phosphatase, essential
in the absorption of calcium, and lipase, which aids in
the digestion of fats. It also alters proteins and reduces
the levels of Vitamins A, C, E, D and F.
- “Most conventionally produced milk from confined
cows should still be properly pasteurized to reduce potential
disease outbreaks.” The report notes that in recent
University of California Davis tests, 31 percent of raw
milk samples taken from farm tanks of conventional milk
intended for pasteurization contained detectible human pathogens.
Mixing of this milk for processing would cause contamination
of the entire lot, making pasteurization a necessary step
for this type of milk.
- “What the cow eats affects the milk quality. Milk
quality includes many things—fats, minerals, vitamins,
enzymes, flavor and more. If the cow’s diet is primarily
forage from green, growing pastures, her milk will contain
more conjugated linoleic acid (CLA), increased vitamins
and minerals, and slightly higher levels of omega 3 fatty
acids.”
Summary points on milk pathogens include:
- Pathogens in milk are in-part the result of poor sanitation,
animal stress and animal sickness
- On-farm milk testing can be done in a timely and economical
manner: consider on farm testing, independent laboratory
testing and Grade-A testing
- Raw-milk standards should be superior to traditional
milk supply
- The consumer should be comfortable with the farmer and
husbandry practices.
Testing, cleanliness and prompt cooling of milk are emphasized
in the farmer module, along with counsel for herd-health management
and opening testing records to customers. Customers are advised
to understand how to handle raw milk safely and to consult
professionals with family health concerns. Both farmers and
consumers should continue to learn about milk safety and work
to improve.
For hard copies or an electronic PDF file of the report,
contact Terry Gompert, University of Nebraska-Lincoln Extension
in Knox County, P.O. Box 45, Center NE 68724, (402) 288-5611,
fax (402) 288-5612, knox-county@unl.edu.
To view the fact sheet, click
here.
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