Stooksbury Dairy Creamery
what is pasteurized milk?
Pasteurization is the process where the milk is heated to kill potentially harmful bacteria. At our farm we use vat pasteurization instead of the high heat rapid pasteurization used by large milk companies. Our milk is heated to a lower temperature for a longer amount of time (low and slow). This method preserves the milk's taste, texture and milk components (probiotics).
What is Homogenized Milk?
Homogenization is a process that large scale milk producers do after pasteurization. The process takes the naturally occurring fat in the milk and permanently distributes them throughout the milk preventing the cream from forming on the top. This process not only changes the taste making the milk lose some of its sweetness, and it also alters the fat/protein molecules in the milk, making it easier for them to be absorbed by our intestines which for some people causes digestion issues. Some studies have shown homogenized milk to cause other chronic health conditions.
Thomas E. Levy, MD, JD Associate Professor at Capital University of Integrative Medicine, wrote in his 2001 book, Optimal Nutrition for Optimal Health: The Real Truth About Eating Right for Weight Loss, Detoxification, Low Cholesterol, Better Digestion, and Overall Well-Being:
"So what's the harm in homogenization? Cow's milk contains an enzyme of large molecular size called xanthine oxidase (XO). XO is normally attached to the fat globules in milk. However, when these fat globules are in their natural large-sized state prior to homogenization, they are not easily absorbed by the gut wall. After homogenization, the milk fat is easily absorbed, and the attached XO gains much greater access to the bloodstream.
Some researchers [such as Dr. Kurt Oster and Dr. Donald Ross] have asserted that XO, after getting into the bloodstream, directly promotes hardening of the arteries by replacing a substance called plasmalogen that is normally found there. The research supporting this connection between XO and hardening of the arteries is not clear-cut, but whether or not there is a definite cause-and-effect relationship between the two should not be a critical factor in deciding whether you should drink milk. This possible XO link to heart disease is but one more potential connection of milk to disease and premature death."
2001 - Thomas E. Levy, MD, JD
Source - https://www.procon.org
Margaret Moss, MA Director of the Nutrition and Allergy Clinic in Greater Manchester, UK, wrote in a Jan. 2, 2008 e-mail to ProCon.org that
"Homogenization of milk may make coronary heart disease more common and more serious. Fat globules in cows' milk are surrounded by membranes. Some people make antibodies to these membranes. The antibodies cause human platelets to clump together, at least in the laboratory. It is thought that this occurs in real life, encouraging clotting in patients who have the antibodies. The antibodies also bind to natural killer cells, one of whose functions is to reduce inflammation. When the antibodies are bound to them, the action of these cells is suppressed, increasing inflammation. We know that inflammation plays a part in coronary heart disease. Homogenization breaks up milk fat globules, increasing the surface area of the membrane, which is likely to increase the antibody response. Xanthine oxidase has been suggested as the part of the milk fat globule membrane that causes the formation of antibodies, but other components may be involved."
Jan. 2, 2008 - Margaret Moss, MA
Source - https://www.procon.org