Kansas Raw Milk Micro-Dairy: Starting Small and Thinking Big

Starting a Farm as Grandparents

Like many other raw milk farmers, Shelley and Matt Harding didn’t start out intending to farm.  Shelley has worked as an electrician, cosmetologist, and more recently as an educator for medical coding.  Matt has a background in criminal justice and construction, and is currently a machinist for the railroad.

Their kids were grown, and Shelley and Matt were settling into their role as grandparents. Yet something was missing. Shelley and Matt found themselves re-connecting with old dreams of having a small farm. So, they purchased some farm land where they could expand their garden and raise more chickens.

But it wasn’t enough, especially for Matt.  He had fond memories of having a nurse cow and raising calves as a hobby during his teens and again in his twenties.  He recalled a certain peacefulness from spending time with his cattle. Now, decades later, Matt knew he wanted to have a cow again. But Shelley…

Shelley didn’t even *like* milk.  The taste and smell turned her off, and she’d had lactose intolerance symptoms for almost 20 years. Anytime she drank milk or milk products, she’d end up with abdominal cramping. Even still, Shelley knew how much it meant to Matt to have a cow again, so in the Spring of 2020 the Hardings brought home Miss Daisy, a pregnant Holstein heifer.

The Habit of Excellence

Shelley is a detail-oriented kinda person.  She naturally wants to do everything with excellence, and farming would be no different. If they were gonna have a cow and milk her, they were gonna do it right and do it well. Matt built a custom milking barn, and Shelley went to work on learning the ins-and-outs of safe raw milk.

With free mentoring from the Raw Milk Institute, the Hardings learned how to optimize their milking barn set-up, udder preparation, milking methods, bottling, and cleaning. They converted their basement into a milk bottling room, and worked hard to get the all of the details right.  

No More Lactose Intolerance or Allergies

But the milk… that was a big surprise for Shelley.  Miss Daisy’s raw milk didn’t smell or taste bad to Shelley like storebought milk had.  And Shelley didn’t have lactose intolerance symptoms with raw milk, either! 

Since she started drinking raw milk daily, Shelley no longer has gastrointestinal problems, and her seasonal allergies went away, too. No more allergy medications and no more sinus headaches. Raw milk helped their granddaughter overcome her allergies, too. The Harding’s experience aligns with scientific studies which have found that raw milk consumption is specifically associated with reduced rates of allergies.

Next Steps

Shelley and Matt’s S&M Farm is the newest dairy to be LISTED by the Raw Milk Institute.  They pride themselves on providing healthy, low-risk milk to a few families in Kansas.  Although Miss Daisy is their only cow for now, Shelley and Matt are already thinking about growing their dairy and building an on-farm lab for milk bacterial testing. The Raw Milk Institute welcomes S&M Farm to our community!

Remembering the Walker-Gordon Dairy, an Innovator in Safe Raw Milk from 1897-1971

Did you know that the science of producing safe raw milk was flourishing way back in the late 1800’s?  Read on for an interview with Dr Edward Tindall DVM, who worked at the Walker-Gordon Certified Raw Milk dairy in New Jersey.

Aerial view of Walker Gordon Laboratories and Dairy in Plainsboro, New Jersey.

Certified Medical Milk

Humans have had a long and successful history with raw milk for at least 10,000 years. Ancient peoples who consumed milk had a competitive advantage over those that did not have a steady source of readily available food, such that the reproductive capacity and/or survivability of ancient raw milk drinkers was substantially increased compared to non-milk-drinking populations.

After numerous millennia flourishing with raw milk, mankind’s relationship with raw milk took a wrong turn. By the mid-1800’s in America, some raw milk production had shifted away from farms and into highly-populated cities. Big cities did not have pastures or clean water, and the cows in city dairies were kept in filthy conditions with poor nutrition and poor animal health. Many of these cows were fed byproducts from alcohol distilleries, leading to illness in the cows. Raw milk had become a source of deadly diseases such as tuberculosis, typhoid, diphtheria, and scarlet fever. 

In the late 1800's, it was recognized that raw milk being produced in these conditions was dangerous, and two solutions were proposed.  Pasteurization was ushered in to address filthy conditions and unhealthy cows in cities.  It answered the question of how to commercialize dirty milk, rather than spending the time and energy it would take to produce clean milk from healthy cows. The other solution was to actually produce the milk in hygienic conditions with healthy animals.  

It was known that raw milk was a superior source of nutrition for infants and children, so the American Association of Medical Milk Commissions (AAMMC) was established in the late 1800's by Dr Henry Coit to ensure a supply of safe raw milk. The AAMMC was in operation for nearly a century, certifying medical raw milk for use in hospitals and for feeding infants and children.  

“The requirements of the New York Commission at that time were: ‘That the milk should contain 4 to 4.5 percent fat; that it should be free from pathogenic germs; and that the total number of bacteria should not be excessive. The milk was to be delivered in bottles and not over 24 hours old. It should be from healthy cows.”

~Walker-Gordon: One of a Kind

Walker Gordon’s Rotolactor in operation. School buses, tour buses, and families accounted for approximately 250,000 visitors annually.

Walker-Gordon Dairy and Dr Edward Tindall DVM

The Walker-Gordon dairy farm was a preeminent source of Certified Raw Milk for over 70 years.  Edward Tindall’s father worked at the Walker-Gordon farm, and he himself worked at the farm for several summers.  Edward went on to become a practicing veterinarian in New Jersey for nearly 40 years, and also developed implantable microchip technology for animals. The Raw Milk Institute is pleased to have Edward Tindall DVM on our Advisory Board.

In the late 1990’s, Edward co-authored a book about the Walker-Gordon farm titled Walker-Gordon: One of a Kind. Edward was kind enough to share more information about this extraordinary farm in a written interview. 

1.      Can you tell us about what made Walker-Gordon dairy farm so special?

Walker-Gordon was never intended to be just a dairy. The actual name was Walker-Gordon Laboratory Company, imprinted on their bottles and responsible for numerous innovations in the field of dairy. Among these were the first rotary centralized milking parlor, milking 1650 head. 50 cows were milked at a time (every 12 and a half minutes or one revolution) on the ʻRotolactorʼ.

The milk was immediately refrigerated, and if intended for the Philadelphia, New York or Boston market, shipped within hours from a refrigerated box car of the Pennsylvania Railroad on a siding adjacent to the milking parlor.

The cows were attended 24 hours a day by herdsmen in 50 cow barns with constant attention to keeping the cows bedded on fresh peanut shell bedding and groomed, with ever present fresh water on demand, fed grain and excellent alfalfa hay year-round.

Other innovations were the addition of irradiated yeast to feeding regimens to enhance vitamin D (prophylaxis against childhood rickets), production of acidophilous milk for enteric health, harvesting crops at prime time for storage regardless of weather conditions, use of byproducts (fecal waste) for garden fertilizers, artificial insemination, crop production by cooperative farms under control and supervision of central organization, and extensive record keeping of health and productivity of each cow.

Bottling was done immediately adjacent to the Rotolactor. The milk, "certified and unpasteurized," was not exposed to anything but sterilized stainless steel and glass.

2.     What production and milking practices were used to keep the milk safe for people?

Cleanliness was ever a constant protocol. The cows were pre-washed with warm water prior to entering the milking parlor. There they were toweled by attendants in white uniforms, attached to sterilized stainless steel milkers, and the milk fed to Pyrex glass containers and delivered through stainless steel pipes to the bottling plant adjacent to the milking platform.

All milking personnel had weekly examinations and throat cultures by the local physician. Milk was routinely cultured in an on-site laboratory for bacterial counts and pathogens.

3. Since you were employed there for a time, tell us about what you did and what it was like to work there?

My employment was several summers working on maintenance and the storage of alfalfa hay. During haying season the crop was harvested at prime time regardless of the weather. Chopped in the field, blown into stake bodied trucks and delivered to the massive dehydrators, it was compressed into 110 to 130 pound bales around the clock. Starting a 7:00 am, the hay was stored in large barns, often in 120 degree summer temperatures.

Hay being delivered to the dehydrator for preservation. In later years, it was chopped into more manageable size for compression and baling.

4.    What kind of milk did this dairy produce?

Walker-Gordon produced Grade A, whole milk, unpasteurized of the highest quality the industry has ever known, from its inception in the earliest years of the twentieth century until it stopped production in 1971.

“For those of us who grew up with the taste of fresh, really fresh, whole milk, unadulterated in any manner except to chill it ice cold, today’s milk is a sad replacement…

 The unequaled taste of an ice cold half pint of milk, the cream layered on the top, after working several uninterrupted hours in excessively hot temperatures… I have yet to equal that flavor…”

~Walker-Gordon: One of a Kind

5.     Who were the usual customers for this milk?

The customers were the general public locally, with home delivery, and public markets from Washington, DC to Boston, Ma. A renowned quality product hailed for freshness and longevity, it had a very loyal consumer base. President Franklin Delano Roosevelt, when traveling abroad by ship, insisted that Walker-Gordon milk and cream be available, on board, for the trip.

6.    What was the safety record of this dairy that operated for about 8 decades up until 1971?

The safety record of Walker-Gordon milk and milk products was above reproach and I can find no instances (nor have I heard of any) of any untoward or adverse instances of health problems or lawsuits. Safety of personnel was extremely good. Farm accidents are ever present and WG had some, but fewer than would be expected.

“Cheaper milk from the heartland of America, increased labor costs, higher taxes, wages, and insurances, difficulty in attracting farm labor, the sky-rocketing value of land, and pressure for housing for an increasing and increasingly affluent population all contributed to the demise of farming in general, in New Jersey and elsewhere, and in particular to Walker-Gordon with its emphasis on high quality, first and foremost.”

~Walker-Gordon: One of a Kind

7.     What future potential do you see for raw milk dairy farming?

Prognostications of the future of raw milk dairy farming is fraught with the same magnitude of variables as the future of the country. I would like to believe that the future is positive, for indeed, I can think of no more beneficial product than clean, wholesome, properly handled raw milk that is fresh from the cow and unaltered by pasteurization or other untoward handling.

The vicissitudes of government and the legal profession, swayed by propaganda and functioning under ignorance of biology and a mindset that excludes information that does not align with biased public opinion is a very large hurdle to clear. As long as there is a discerning public with the economic wherewithal to acquire a quality product, the market is assured. I admire the efforts of individuals such as Dr. Joseph Heckman and Mark McAfee that take up the torch, live and advocate the premise, and forward such a noble cause.

Paving the Way with Safe Raw Milk

The Walker-Gordon dairy was certainly an exceptional dairy. Walker Gordon’s eight decades of safe raw milk production are an imminent example of what can be achieved through dedication and innovation.  At its peak, the Walker-Gordon dairy was producing 6,500 gallons of milk daily. Through hygienic practices and regular bacteria testing of its milk, Walker Gordon dairy was able to provide safe raw milk for thousands of people over several generations.

The last Certified Medical Milk dairy in the USA was Alta Dena dairy in Los Angeles, California.  Alta Dena produced its last quart of raw milk in May of 1999. With the end of the American Association of Medical Milk Commissions and their certification of raw milk dairies, there was a great need for leadership in safe raw milk.

The Raw Milk Institute (RAWMI) was created to fulfill this need.  RAWMI teaches well-established scientific principles and good production methods to assist farmers in producing hygienic, safe raw milk. Through its LISTING program, RAWMI assists farmers in developing risk analysis and management plans (RAMP) for their unique farms. RAWMI’s Common Standards have set an international benchmark for bacterial testing of raw milk.

Edward Tindall’s book, “Walker-Gordon: One of a Kind” is available from Covered Bridge Press, 39 Upper Creek Road, Stockton, New Jersey 08559 at $25 dollars per copy, plus USPS shipping. Covered Bridge Press can be reached at 908-996-4420.

Walker-Gordon: One of a Kind. Book by Edward Tindall, DVM.

New Raw Milk Research from the 2020 IMGC Symposium

Takeaways from a RAWMI Farmer

The 17th International Milk Genomics Consortium (IMGC) Symposium was held on October 13-16, 2020. This year’s conference was presented virtually, to an audience of more than 270 people from around the world. As a raw milk farmer and Chairman of the Raw Milk Institute (RAWMI), this was the 10th annual symposium that I have attended.  

Through attending these conferences year-after-year, I have developed many close relationships with university and PhD scientists.  Although the virtual format didn’t allow much in terms of one-on-one connections and conversations with researchers, nonetheless there were many fascinating presentations this year.  

This year’s conference focused on health impacts of milk, with particular focus on immune health, gut microbiome, and breastfeeding in relation to COVID-19. You can see a complete list of all presentations here. There were several presentations related to raw milk which I want to share with the raw milk community.  

University of California-Davis

Loss of Allergy-Protective Capacity of Raw Cow’s Milk After Heat Treatment Coincides with Loss of Immune Active Whey Proteins

Ling Xiong, Wageningen University and Research, Wageningen, The Netherlands 

This study “aimed at achieving a better understanding of the underlying mechanism between heat damage to whey proteins and allergy development.” Raw milk has been correlated with anti-allergenic benefits, and heat-sensitive whey protein has been hypothesized to contribute to these benefits. In this study, “raw cow’s milk was heated for 30 min at 50, 60, 65, 70, 75, or 80 °C [122, 140, 149, 158, 167, or 176 °F]… The allergy-protective effect of differently heated milk samples were tested in a murine OVA-induced food allergy model.” 

This study “tested the various heat-treated milk samples for their native protein profile and their allergy-protective capacity... the allergy-protective effect of raw cow's milk is lost after heating milk for 30 min at 65 °C [149 °F] or higher. This loss of protection coincided with a reduction in native immunologically active whey proteins.” 

Heat treatment at 65 °C or higher destroyed allergy-protective capacity of raw milk in murine OVA-induced food allergy model. Xiong, et al.

The whey protein in raw milk provides protection from allergies, asthma, and inflammation.  When heated above 149 °F, these properties are dramatically reduced or eliminated. This finding is an important confirmation of the unique beneficial properties of whole, unprocessed raw milk. Raw dairy products such as cheese, butter, and strained yogurts would not be expected to have such strong anti-allergenic benefits because they do not contain whey. 

All across the world, when raw cheeses are made the raw whey is drained off and either discarded, used as a fertilizer, or fed to animals such as pigs.  Raw whey protein is arguably one of the most vital components in raw milk and it is literally treated as a waste byproduct. Some raw whey is made into powder and sold as a health product. Most of the whey protein powders on the market are not raw, but are highly pasteurized, spray dried, and oxidized. These widely available whey products no longer have the bioactivity found in the raw form.  

The new research on the anti-allergenic benefits of raw whey shows that, instead of being discarded, the whey left over from making cheese has great potential. Researchers called for innovation to bring raw whey protein to the market for the benefit of human health.  

B. infantis EVC001 Colonization in Breastfed Infants Modulates Cytokine Profile Linked to Autoimmune and Allergic Diseases

Bethany Henrick, Evolve Biosystems Inc., Davis, CA, USA 

This research at UC Davis has been studying the effects of Bifidobacteria infantis EVC001 on gut microbiome and immune health. “The intestinal microbiome plays a critical role in the development of the immune system…Stool samples were collected at Day 6 (baseline) and day 60 of life from exclusively breastfed infants (n=40) randomly selected to receive either 1.8 x 1010 CFU B. infantis EVC001 daily for 21 days starting Day 7 postnatal (EVC001) or breast milk alone (controls).

“Importantly, infants fed B. infantis EVC001 produced significantly decreased levels of [proinflammatory cytokines], while [beneficial cytokine considered to reduce autoimmune and allergic diseases] levels were significantly increased…

“These findings suggest a novel immunomodulatory function of B. infantis in breastfed infants… and further imply this strain of bacteria may [be]… critically important in the reduction of… autoimmune and allergic diseases.” 

The researchers have identified that Bifidobacteria infantis is critical to the training and development of T-Cells, which play a central role in the immune system. Historically, Bifidobacteria dominated the microbiome of breastfed infants. These beneficial bacteria actively train naive T-Cells into protective “Killer T-Cells.” This is foundational and is essential to the development of the newborn infant’s immune system. Under the current set of societal and nutritional conditions, Bifidobacteria in newborns are reduced due to limited breast feeding, use of baby formulas and antibiotics, and high C-section rates. This new research demonstrates that supplementation with Bifidobacteria is likely to improve infants’ immune systems. 

Image from Bethany Henrick’s Presentation at the 2020 IMGC Symposium

Evidence of a Significant Secretory-IgA-Dominant SARS-CoV-2 Immune Response in Human Milk Following Recovery from COVID-19

Rebecca Powell, Icahn School of Medicine at Mount Sinai, New York, NY, USA

Researchers studied breastfeeding mothers and infants during the peak of the New York City COVID-19 outbreak in early 2020. It was found that COVID-19 positive mothers did not transfer the virus to their babies. Tests of the breastmilk of COVID-19 positive mothers found that there is a strong “SARS-CoV-2 immune response [in the form of antibodies] in human milk after infection in the majority of individuals.” Breastmilk from COVID-19 positive mothers contains antibodies which can then confer protection against COVID-19 to their breastfed babies. Interestingly, the milk from COVID-19 positive mothers has been shown to continue to contain COVID-19 antibodies even months after the infection.  

This is one of nature’s protective gifts. Mammalian mothers protect their young through breast milk and antibody sharing. This important fact has also lead other researchers to consider the use of immune milk from cows as a therapeutic food.  It was hypothesized that, if cows were exposed to coronavirus during the last stages of pregnancy, the colostrum they produced after calving would contain coronavirus antibodies.  

My own RAWMI LISTED dairy (Organic Pastures Dairy Company) worked with IMGC and UC Davis researchers in early 2020 to test this hypothesis in a pilot study.  The cows were exposed to a bovine coronavirus in late pregnancy, and their colostrum and milk were then tested after calving. It worked! Antibodies to coronavirus were found in the colostrum and milk after calving. This study is now being expanded at UC Davis using their own cows. Further work needs to be done to better understand any potential impact of antibodies in milk on older children and adults, who do not have permeable guts like young infants do.  

Milk, Nose, Gut: Microbiomes in the CHILD Cohort Study

Meghan Azad, University of Manitoba, Winnipeg, Canada 

The CHILD Cohort Study (www.childstudy.ca) is a study of 3,500 Canadian families from pregnancy onwards to understand the developmental origins of chronic diseases. This study has shown that breastfeeding and vaginal birth are associated with reduced risks of childhood asthma and obesity. These beneficial effects appear to be partly mediated by the infant gut microbiome, which is seeded with beneficial bacteria in the birth canal as well as through breastfeeding. Current research is focused on understanding “how breastfeeding practices and breast milk components (including bacteria, fungi, oligosaccharides, fatty acids, hormones and cytokines) shape the developing infant nasal and gut microbiomes and contribute to health and disease trajectories.”   

Raw milk from other mammals has been correlated with many of the same benefits as human breast milk. Like breast milk, raw milk contains a wide array of essential nutrients, fats, proteins, anti-inflammatory and digestive enzymes, bioavailable vitamins, and minerals, all in a natural form which is most easily utilized by the body.  

Image from Meghan Azad’s Presentation at the 2020 IMGC Symposium

Difference in Levels of SARS-CoV-2 Spike Protein- and Nucleocapsid-Reactive SIgM/IgM, IgG and SIgA/IgA Antibodies in Human Milk

Veronique Demers Mathieu, Medolac Laboratories/University of Massachusetts Amherst, USA 

Researchers from the University of Massachusetts sought gain an understanding of the “presence and the levels of [COVID-19] antibodies” in breast milk. The researchers measured the amounts of various types of COVID-19 antibodies in breast milk samples from 41 women during the pandemic. They found that women who “had symptoms of viral respiratory infection during the last year” had higher levels of certain types of COVID-19 antibodies than women who had experienced no viral respiratory symptoms in the last year.  Heat treatment of the breast milk at 100°C (212 °F) for 30 minutes “completely inactivated” the antibodies. The researchers concluded that, “The presence of SARS-CoV-2-reactive antibodies in human milk could provide passive immunization to the breastfed infants.” 

This research has confirmed that antibodies are completely destroyed through heat treatment of milk. Breast milk must be raw in order to provide antibody protection to infants. This same science applies to raw milk from other mammals.

Closing Remarks

The symposium ended with closing remarks by Dr. Bruce German and Dr. Jennifer Smilowitz from UC Davis. They discussed two important upcoming needs in the community of scientific research about milk:

1. Defining breast milk as the keystone research target of 21st Century for the public research funding agencies of the world, and

2. Positioning food as the first line of defense for nourishment and therapeutics in emerging infections of public health impact. 

In other words, raw milk is considered to be the most important area of research going forward. This is because raw milk contains the bioactive genomic secrets of life, and to a large degree determines how well the immune system and gut microbiome will function. When the science of raw milk is better understood, human health will be improved and more illnesses will be prevented. 

In summary, this conference confirmed the following.  

• Raw milk is a whole bioactive superfood that nourishes and builds the immune system.

• Heat destroys the bioactive elements in raw milk that impart health benefits.

• Raw whey is a new market opportunity, yet innovation will be required because the FDA forbids sale of raw whey. Safe raw whey must be produced in the same ways that safe raw milk is produced.

• Raw breast milk provides protection against COVID-19 to breastfeeding infants. There is a need for more research into the immune-protective benefits of raw milk from other mammals.

Why Raw Milk Standards Matter

Back in 2011 before the Raw Milk Institute (RAWMI) was formed, there were no universal standards for safe raw milk production. Consumer demand for raw milk was expanding, as people learned about the health benefits of raw milk as well as the negative effects of pasteurization. There was a growing body of evidence that children who drink raw milk have decreased rates of asthma, allergies, eczema, ear infections, fever, and respiratory infections. Whereas pasteurized milk is a top food allergen and difficult to digest, raw milk is actually a health-supporting food with rich therapeutic potential that is easily digested by most consumers. Yet, standards for raw milk varied widely from state to state and country to country. 

The occasional foodborne illness outbreaks that could be tied to raw milk continued to tarnish raw milk’s reputation.  And worse yet, some of these outbreaks actually led to life-threatening illnesses. As raw milk’s popularity grew, it was being consumed by a wider segment of the population including immune-compromised people. Whereas average healthy people are likely to have relatively mild symptoms from exposure to foodborne pathogens, immune-compromised people are more likely to have severe symptoms.

Perfectly Safe Food?

It is important to note that there is no such thing as a perfectly safe food. A CDC analysis of foodborne illnesses from 2009-2015 showed that the top food categories commonly linked to illnesses were chicken, pork, and seeded vegetables. Multi-state foodborne illness outbreaks have been linked to foods ranging from unpasteurized apple juice to ground beef to soy nut butter to lettuce.

Pasteurized milk is not perfectly safe, either, and is implicated in foodborne illnesses and outbreaks every year.  Although a wide range of foods including meats and vegetables are known to have the potential for causing foodborne illnesses, only raw milk is targeted by government regulators as a food to be completely avoided. Countries such as Canada and Australia currently have complete bans on raw milk.

Raw Milk Institute Method for Safe Raw Milk

The Raw Milk Institute was founded in 2011 to advance the cause of safe raw milk.  The numerous health benefits of raw milk make it an essential food, which is too important to be allowed to be systematically suppressed by regulators and government agencies. RAWMI sought to better understand the important factors in ensuring that raw milk was safe to consume.

In 2011-12, RAWMI brought together a diverse international group with the purpose of establishing standards for safe raw milk. This group included medical doctors and epidemiologists, nutritional consultants, veterinarians, food safety scientists, raw milk farmers, and raw milk consumers. This collaborative group developed the Raw Milk Institute Common Standards, which were initially released in 2012. 

The RAWMI Common Standards describe a three-pronged approach for the production of safe raw milk which consists of:

• Farmer training and mentoring

• Risk Analysis and Management Plan (RAMP) for the unique conditions on each individual farm

• Stringent yet achievable bacterial test standards for coliforms and Standard Plate Count (SPC)

The Common Standards Work!

Since their release in 2012, the RAWMI Common Standards have become a foundational part of low-risk raw milk production across North America. When farmers are well-trained, use careful production practices as laid out in their individual RAMP, and perform ongoing bacterial testing of their milk, they can produce raw milk that is ultra-low-risk.

Researchers from Canada and Europe have studied the safety of raw milk intended for direct human consumption, and have specifically considered milk from farms who implement the RAWMI Common Standards. They have found that carefully produced raw milk is a low-risk food which is fundamentally different from pre-pasteurized milk. The implementation of the RAWMI Common Standards has led to a significant reduction in raw milk-related illnesses and outbreaks.

The table below contrasts pathogen test data from pre-pasteurized milk vs. raw milk intended for direct human consumption.  As illustrated in the table, pathogen testing of pre-pasteurized milk samples has detected pathogens in up to 33% of samples.  In contrast, there were zero pathogens detected in thousands of milk samples from raw milk intended for direct human consumption. It is clear from this test data that pre-pasteurized milk is categorically different from raw milk intended for direct human consumption.

Data courtesy British Columbia Herdshare Association

Common Standards and RAMP 2020 Update

Knowledge about safe raw milk is continually advancing. With the review of the RAWMI Advisory Board and LISTED farmers, the RAWMI Common Standards and RAMP have recently been updated to include the latest information about best practices in raw milk production. The updated Common Standards and RAMP are also now inclusive of other dairy animals such as goats and sheep. The 2020 Common Standards and RAMP are available here:

The Fascinating History of Milk Kefir

Milk kefir is a fermented probiotic drink that is renowned for its healthful properties. Studies have shown that milk kefir is correlated with a wide range of health benefits, including improved digestion [1], lower blood pressure and cholesterol [2], cancer prevention [1], improved immune systems [3], and reduced asthma and allergies [2]. Milk kefir is a thick and slightly effervescent drink, with a sour, creamy taste.

Milk Kefir is Unique

Although there are many different types of fermented milk around the world [4], milk kefir is unique because it is made with kefir “grains.”  Kefir grains are not true grains, but are actually symbiotic colonies of bacteria and yeast in a protein and lipid matrix. Kefir grains resemble pieces of cauliflower, and they ferment the milk through breaking down the lactose into lactic acid and other beneficial components.

Milk kefir is now widely known and consumed in many countries throughout the world, but for many centuries, milk kefir was a closely-guarded secret of the Northern Caucasus region in Russia. The people of the Northern Caucasus region are renowned for their longevity, with one of the highest proportions of centenarians in the world. Milk kefir is a dietary staple in this region. 

Traditionally, milk kefir was made by combining fresh milk and kefir grains inside goatskin bags. During the daytime, the goatskin bags were hung in the sunshine of the doorways, and prodded or pushed by each person who went through the doorway. As the milk kefir was consumed, more fresh milk was added to the goatskin bag, forming a continuous fermentation cycle.

Grains of the Prophet

The people of the Caucasus mountains have been making kefir for hundreds (or even thousands) of years. In this region, kefir grains are known by the name “Grains of the Prophet” [5]. Their traditional legend about the origin of kefir grains is that the prophet Mohammed gifted kefir grains to the Orthodox Christians in this region [6]. Mohammed is said to have taught the people how to make kefir, and the people revered kefir as a health-promoting food.  

The kefir grains and methods for making kefir were kept secret by people in the Caucasus mountains for many generations. Owning kefir grains was equated with wealth in this region. The people believed that the benefits of kefir would somehow be diminished if the secrets of making kefir were shared outside of their region. Marco Polo is said to have tried kefir, and kefir was prized as a medicinal food, yet the keys to making kefir were not shared until the early 1900’s.

A True Tale of Deceit, Capture, and Retribution

Since milk kefir was a closely guarded secret, how did it ever become more widely known? This is where the story of milk kefir gets even more interesting.

The Russian immunologist Dr. Ilya Ilyich Metchnikoff (who received the Nobel Prize for his work on immunity in 1908) became interested in learning about the causes of the exceptional longevity of the people in the Caucasus region and other regions. Metchnikoff came to the conclusion that soured milk, including milk kefir, was one of the keys to longevity and well-being. Following the publication of Metchnikoff’s book, The Prolongation of Life, in 1907, the All Russian Physicians’ Society became determined to use milk kefir as a medicinal treatment for their patients.

Caucasus Region. Image from freeworldmaps.net

The Blandov brothers, from Moscow Dairy, were commissioned by the All Russian Physicians’ Society to obtain kefir grains from the tribes in the Caucasus mountains. However, the tribes refused to sell any kefir grains to the Blandov brothers. Undaunted, the brothers came up with a scheme to obtain the kefir grains: they would send a beautiful woman to the court of tribal Prince Bek-Mirza Barchorov, and with her allure she would obtain the kefir grains. Irina Sakharova, an employee of the Blandov brothers, was chosen for this important mission [5].

Irina Sakharova and Prince Barchorov, 1908. Image from Revolution Fermentation

Although Irina succeeded in attracting the interest of Prince Barcharov, he refused to give her any kefir grains. Irina departed from the Prince, but tribesmen were sent to capture her with the intention of forcing her to marry the Prince. The Blandov brothers mounted a rescue of Irina before the forced marriage could take place.

When Irina presented her grievance before the Czar, Prince Barcharov was ordered to make retribution to Irina. Although she was offered gold and jewels, Irina refused. She could only be compensated for what she had endured in one way: with kefir grains. The Czar ordered Prince Barcharov to give Irina 10 pounds of kefir grains!

Kefir as Medicine

Once the Blandov brothers had the milk kefir grains, they began making kefir for the All Russian Physicians’ Society. Kefir was used in Russian hospitals to treat a wide variety of conditions including digestive disorders, cancer, artherosclerosis, and tuberculosis [5]. Even now, kefir is routinely used for hospital patients, infants, and infirm people in Eastern Europe [7].

By the 1930’s, kefir was being produced on a large scale to meet widespread public demand in Russia. It took several decades for the commercial process of making kefir on a large scale to be perfected. Milk kefir was introduced to the western world by the 1960’s. Recently, milk kefir has become a much sought-after food with a rapidly growing global market.

Currently, many health-conscious consumers use kefir grains to easily produce their own milk kefir at home. Unlike the commercial kefir that was developed in Russia, most of the commercially-prepared kefir on the market today is made with direct-set powdered kefir cultures. These powdered cultures contain considerably fewer probiotic strains than kefir grains, but they produce a more consistent commercial product. From its ancient origins to today, milk kefir is a superfood that has enriched the health of humanity. 

References

[1] Zeynep B. Guzel-Seydim, Tugba Kok-Tas, Annel K. Greene & Atif C. Seydim. "Review: Functional Properties of Kefir." Critical Reviews in Food Science and Nutrition, 51:3, 261-268, 2011. doi: 10.1080/10408390903579029

[2] Bourrie, Benjamin C T et al. “The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir.” Frontiers in microbiology vol. 7 647, 2016. doi:10.3389/fmicb.2016.00647

[3] de Oliveira Leite, Analy Machado et al. “Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage.” Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] vol. 44,2 341-9, 2013. doi:10.1590/S1517-83822013000200001

[4] “Fermented milk products”, Wikipedia, Wikimedia Foundation, August 11 2020. https://en.wikipedia.org/wiki/Fermented_milk_products

[5] Shavit, E. “Renewed Interest in Kefir, the Ancient Elixir of Longevity.” Fungi, vol. 1-2, 2008. http://www.medicinabiomolecular.com.br/biblioteca/pdfs/Doencas/do-1175.pdf

[6] Seifi, P. “Magical Kefir.” Russian Life website, 2016. https://russianlife.com/stories/online/magical-kefir/

[7] Nielsen B, Gürakan GC, Unlü G. “Kefir: a multifaceted fermented dairy product.” Probiotics Antimicrob Proteins 6:123–135, 2014. https://pubmed.ncbi.nlm.nih.gov/25261107/ 

Soil Fertility and Pastures for High Quality Raw Milk

Feeding dairy animals on green sunny pastures is the preferred way to produce raw milk.  Paddock rotations that provide a daily cycle of movement to fresh, sunny, green pastures provides an ideal environment for keeping dairy animals healthy, clean, and producing high-quality raw milk.  In many cases when dairy farmers transition from an industrial confinement feeding model to a pasture-based feeding system, they are pleased to find that animal health often improves.  

Soil fertility and rotational grazing are of prime importance to pasture management.  Fertile soil is the main source for minerals taken up by the forage plants which dairy animals graze upon.  Soils supplied with calcium and phosphorus fortify milk with these minerals which are needed by people to build strong bones.     

Besides soil being a source for mineral enrichment of milk, a substantial body of scientific literature reports that milk produced by animals on pasture has enhanced nutritional properties compared to milk produced by confinement operations.  Milk produced during the grazing season has a more favorable ratio of omega-3 to omega-6 fatty acids.  Pasture raised milk also has higher levels of conjugated linoleic acid and fat-soluble vitamins that are beneficial to human nutrition.      

Whether soil fertility is managed or neglected can also influence the health of dairy animals.  Sometimes pasture lands are neglected and not managed to optimize soil fertility, forage quality, and health and productivity of grazing animals.  For example, an imbalance of the minerals calcium, magnesium, and potassium in soils can put animal health at risk.  When soil pH management and liming are neglected weedy plant species may be favored over the more nutritious leguminous forage species preferred by dairy cows.     

To produce raw milk of the highest quality, producers should make observations as they walk over the pastures grazed by dairy animals.  In weedy pastures where more desirable forage species are failing to thrive, it may be a sign of poor soil fertility or other mismanagement.  Soil sampling and testing for soil fertility status can be performed to help diagnose reasons for poor pasture performance.  Even on seemingly well performing pastures, regular soil fertility sampling and testing should be done about every three years to monitor soil pH and fertility status. 

A new publication Soil Fertility Recommendations for Pastures is now available online from Rutgers University, New Jersey Agriculture Research Station (E364 Soil Fertility Recommendations for Pastures. Heckman, J. https://njaes.rutgers.edu/e364 ).  Although this publication was specifically designed for New Jersey much of the information is universal.  The main soil fertility guidelines are most applicable to Eastern and Midwestern states. Higher levels of precipitation in the Eastern states cause nutrients to leach and acidify the soil.  This increases the need to apply limestone more frequently. 

In other regions, soil fertility needs, and testing procedures may be different and based on the local geological and climatic conditions.  For instance, soils in the arid Southwest tend to be alkaline and as such the pastures may benefit from acidifying soil amendments. Also, different climatic regions may grow different forage species.  To account for regional differences, farmers should consult with local expertise for soil fertility recommendations. 

Image from Oregon State University

In summary, producers of fresh unprocessed milk are encouraged to make the best use of pastures as a major feed source during the grazing season.  When the soil fertility conditions are optimized for the health and productivity of dairy animals, farmers will be able to provide customers with nutritious dairy products of the highest quality.              

Antibiotic Resistant Genes in Raw Milk - What Does the Data Really Mean?

Government-Funded Study Finds ZERO Pathogens in Raw Milk Samples!

That’s what the headlines should have read.

Instead, the study was titled, “Reservoirs of antimicrobial resistance genes in retail raw milk” [1]. The study, funded by the National Institutes of Health (NIH) and the United States Department of Agriculture (USDA), was not able to find any pathogens in raw milk. So instead they focused on trying to create fear of antibiotic resistant genes which were found to proliferate when raw milk was allowed to sit at room temperature for hours.  

Antibiotic Resistant Genes are Ubiquitous

Antibiotic resistant genes are everywhere. They’ve been found in every environment, including pristine habitats that have been virtually untouched by humans such as Antarctica [2, 3].  They’re even found in the dust of buildings [4].

“Antibiotics are ancient, dating back hundreds of millions of years. Resistance is therefore equally ancient, and the number of genes in the resistome is a reflection of the continuous co-evolution of small molecules in natural environments and microbial genomes.”  

-Gerard Wright, Nature Reviews Microbiology 2007 [3]

Given that they are ubiquitous in the environment, it is no surprise that there are antibiotic resistant genes in many foods [5]. Breast milk, too, contains antibiotic resistant genes carried on bacteria found in the raw breast milk [6].

Breastmilk and Antibiotic Resistant Genes

Researchers in Helsinki found that, even though breast milk contains antibiotic resistant genes, babies who were breast fed actually have less antibiotic resistant genes in their guts than babies who weren’t breastfed or who terminated breastfeeding early [7].  Researchers attribute this benefit to the fact that breastmilk promotes the growth of beneficial bacteria such as bifidobacteria, which can then outcompete the bacteria carrying antibiotic resistant genes. Like breast milk, cow’s milk has also been shown to support the growth of bifidobacterial [8]. 

Potential Dangers of Antibiotic Resistant Genes

Antibiotic resistant genes can pose potential health threats in specific circumstances. When antibiotics are taken, the intestinal microbiome is disrupted as both beneficial and harmful bacteria are killed off. This weakens our immune systems overall [9]. If there are antibiotic resistant bacteria present in the gut, taking antibiotics actually allows these bacteria to proliferate in the absence of competing bacteria. There can then be infection or illness which is not able to be respond to antibiotics. Antibiotic resistance is now responsible for the deaths of tens of thousands of people every year in the USA alone [10].

For example, C. diff. colitis (clostridium difficile colitis) is infection of the colon that results from disruption of the healthy bacteria in the gut, usually as a result of taking antibiotics. C. diff. can cause diarrhea, abdominal pain, fever, bloody stools, kidney failure, and even death. One of the best treatment options for severe C. diff. infections is fecal transplant. Severely ill C. diff. patients have a 92% cure rate from fecal transplants, which provide a healthy flush of poop from a healthy human donor into the colon [11]. The fecal transplant recolonizes the gut with healthy bacteria.

Zero Pathogens in Raw Milk Samples

Coming back to the study funded by the NIH and USDA [1], researchers found that antibiotic resistant genes proliferated in raw milk that was allowed to sit at room temperature for hours.  Their research showed that raw milk which was kept refrigerated had low levels of antibiotic resistant genes.  What this actually demonstrates is that raw milk from around the country is being produced very cleanly, resulting in low bacteria counts.

Most of the potential beneficial bacteria to be found in milk is from either fecal or soil origin. Yes…dirt is very good for you and a little poop does not hurt either [12]. It has long been understood that living in a farm environment has substantial health benefits over living in urban environments [13]. However, in our modern world with immune-compromised consumers, the raw milk standards have had to change.

For raw milk to be legal for sale and safe for the general public (including immune-compromised people), it must be very hygienic. It can no longer have dirt or poop in it. So, all that is left is clean, delicious, safe raw milk from deep inside the cow’s or goat’s udder. The government-funded study tested retail raw milk samples and they found ZERO pathogens! This should be celebrated as true progress towards farm cleanliness and testing.

“[Raw] milk samples in the present study were screened for Listeria spp., Salmonella enterica, and E. coli O157:H7. None were detected.”

-Liu et al. Microbiome 2020 [1]

Fermenting Raw Milk

For thousands of years, people have known how to ferment or “clabber” raw milk by simply leaving it at room temperature instead of refrigerating it.  In the absence of refrigeration, traditional cultures often consumed raw milk in fermented form [14]. Such milk would have contained ample beneficial lactic acid bacteria from the small amounts of dirt or manure that would have been present on the udders and teats of the milk animals, and would therefore quickly ferment at room temperature. 

In modern times, people have largely lost their taste for spontaneously fermented, sour raw milk. Raw milk farmers and consumers aim to maintain the sweet flavor of fresh milk as long as possible. The farmers do this by thoroughly cleaning the udders and milking equipment to ensure the milk will have low bacteria counts [15], as well as by rapidly chilling the milk and keeping it cold.  Consumers, too, work to make sure their raw milk is kept cold, even during transport.  Keeping raw milk cold allows it to retain its sweet taste and gives it a longer shelf life.

One useful point of information from the government-funded study was the finding that “spontaneous fermentation does not grow beneficial lactic acid bacteria”. This means that the very clean, low-bacteria count raw milk which is currently available in the USA may not ferment very well in the traditional way. The flavor of spontaneously fermented raw milk is not generally palatable to the modern raw milk consumer. Thus, most raw milk consumers actually work to make sure that their raw milk does not ferment and stays fresh and sweet.

Generally, raw milk consumers who intentionally ferment their milk will do so by adding beneficial bacteria such as yogurt starter or kefir grains. Kefir, in particular, is associated with a wide number of health benefits including lower blood pressure, decreased insulin resistance, tumor suppression and prevention, and improved composition of the gut microbiota [16-19].

The Bottom Line

The NIH and USDA-funded study found no pathogens in raw milk. This is further confirmation of the findings published in the January 2020 Journal of Epidemiology and Infection which concluded that “raw milk can be produced with a high level of hygiene and safety” [20].

The government-funded study focused on antibiotic resistant genes which can proliferate in raw milk that is left at room temperature for hours. However, it is no surprise that raw milk, like breastmilk and many other foods, contains antibiotic resistant genes. The presence of antibiotic resistant genes is not an issue unless the balance of good bacteria in the gut gets disrupted. Both breastmilk and raw milk are known to promote the growth of beneficial bacteria such as bifidobacteria. The study completely ignored the growing body of evidence that has shown that children who drink raw milk have decreased rates of asthma, allergies, eczema, ear infections, fever, and respiratory infections [21-23].

The best way to beat antibiotic resistant bacteria is to protect and nourish the biodiverse bacteria in the gut. You can do this by avoiding antibiotics and processed foods, which damage the gut and immune system [24, 25]. Instead, eat plenty of whole foods such as raw milk, milk kefir, grassfed beef, eggs, and fresh or fermented vegetables and fruits to feed the beneficial bacteria in the gut and allow it to thrive [26].

References

[1] Liu, J., Zhu, Y., Jay-Russell, M. et al. (2020) Reservoirs of antimicrobial resistance genes in retail raw milk. Microbiome 8, 99 (2020). https://doi.org/10.1186/s40168-020-00861-6

[2] Durso LM, Miller DN, Wienhold BJ (2012) Distribution and Quantification of Antibiotic Resistant Genes and Bacteria across Agricultural and Non-Agricultural Metagenomes. PLOS ONE 7(11): e48325. https://doi.org/10.1371/journal.pone.0048325

[3] Wright, G. (2007) The antibiotic resistome: the nexus of chemical and genetic diversity. Nat Rev Microbiol 5, 175–186 (2007). https://doi.org/10.1038/nrmicro1614

[4] Ben Maamar S, Glawe AJ, Brown TK, Hellgeth N, Hu J, et al. (2020) Mobilizable antibiotic resistance genes are present in dust microbial communities. PLOS Pathogens 16(1): e1008211. https://doi.org/10.1371/journal.ppat.1008211

[5] Fogler K, Guron GKP, Wind LL, Keenum IM, Hession WC, Krometis L-A, Strawn LK, Pruden A and Ponder MA (2019) Microbiota and Antibiotic Resistome of Lettuce Leaves and Radishes Grown in Soils Receiving Manure-Based Amendments Derived From Antibiotic-Treated Cows. Front. Sustain. Food Syst. 3:22. doi: 10.3389/fsufs.2019.00022

[6] Pärnänen, K., Karkman, A., Hultman, J. et al. (2018) Maternal gut and breast milk microbiota affect infant gut antibiotic resistome and mobile genetic elements. Nat Commun 9, 3891. https://doi.org/10.1038/s41467-018-06393-w

[ 7] Ravindran S. (2019) Breastfeeding May Help Protect Babies from Antibiotic-Resistant Bacteria. SPLASH! milk science update: January 2019 Issue. https://milkgenomics.org/article/breastfeeding-may-help-protect-babies-from-antibiotic-resistant-bacteria/

[8] Rova S, Rada V, Marsik P, Vlkova E, Bunesova V, Sklenar J, Splichal I. (2011) Growth of bifidobacteria and clostridia on human and cow milk saccharides. Anaerobe 17(5). https://doi.org/10.1016/j.anaerobe.2011.07.009.

[9] McAfee M, Smith S. (2020) Immunity, the Immune System, and Raw Milk. Raw Milk Institute website. https://www.rawmilkinstitute.org/updates/immunity-the-immune-system-and-raw-milk

[10] Centers for Disease Control and Prevention. (2019) More People in the United States Dying from Antibiotic-Resistant Infections than Previously Estimated. CDC website. https://www.cdc.gov/media/releases/2019/p1113-antibiotic-resistant.html

[11] Brandt L. J. (2012). Fecal transplantation for the treatment of Clostridium difficile infection. Gastroenterology & hepatology, 8(3). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3365524/

[12] Akst, J. (2020) The influence of soil no immune health. The Scientist website. https://www.the-scientist.com/news-opinion/the-influence-of-soil-on-human-health-66885

[13] Wells, AD, Poole JA, and Romberger DJ. (2014) Influence of farming exposure on the development of asthma and asthma-like symptoms. International immunopharmacology, 23(1), 356–363. https://doi.org/10.1016/j.intimp.2014.07.014

[14] Levi, J. (2014) The Smoke Cured Fermented Milk of the Samburu. Presentation at Wise Traditions London 2014. https://westonaprice.london/videos/samburu/

[15] Smith, S. (2020) Udder Preparation for Raw Milk. Raw Milk Institute website. https://www.rawmilkinstitute.org/updates/udder-preparation-for-raw-milk

[16] Bourrie BC, Willing BP, and Cotter PD. (2016) The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir. Frontiers in microbiology, 7, 647. https://doi.org/10.3389/fmicb.2016.00647

[17] Bellikci-Koyu E, Sarer-Yurekli BP, Akyon Y, Aydin-Kose F, Karagozlu C, Ozgen AG, Brinkmann A, Nitsche A, Ergunay K, Yilmaz E, and Buyuktuncer Z. (2019) Effects of Regular Kefir Consumption on Gut Microbiota in Patients with Metabolic Syndrome: A Parallel-Group, Randomized, Controlled Study. Nutrients, 11(9), 2089. https://doi.org/10.3390/nu11092089

[18] Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC. (2011) Review: functional properties of kefir. Crit Rev Food Sci Nutr. 51(3):261-268. doi:10.1080/10408390903579029

[19] de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, and Paschoalin VM. (2013) Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 44(2), 341–349. https://doi.org/10.1590/S1517-83822013000200001

[20] Berge AC, Baars T. (2020) Raw milk producers with high levels of hygiene and safety. Epidemiology and Infection. 148:e14. doi:10.1017/S0950268820000060

[21] Loss G, Apprich S, Waser M, Kneifel W, Genuneit J, Büchele G, Weber J, Sozanska B, Danielewicz H, Horak E, Joost van Neerven RJ, Heederik D, Lorenzen PC, von Mutius E, Braun-Fahrländer C; GABRIELA study group. (2011) The protective effect of farm milk consumption on childhood asthma and atopy: The GABRIELA study. Journal of Allergy and Clinical Immunology. 128 (4): 766-73. https://www.jacionline.org/article/S0091-6749(11)01234-6/fulltext

[22] Perkin MR and Strachan DP. (2006) Which aspects of the farming lifestyle explain the inverse association with childhood allergy? Journal of Allergy and Clinical Immunology. 2006; 117 (6):1374-81. https://www.jacionline.org/article/S0091-6749(06)00651-8/fulltext

[23] Loss G, Depner M, Ulfman LH, Joost van Neerven RJ, Hose AJ, Genuneit J, Karvonen M, Hyvärinen A, Kaulek V, Roduit C, Weber J, Lauener R, Pfefferle PI, Pekkanen J, Vaarala O, Dalphin JC, Riedler J, Braun-Fahrländer C, von Mutius E, Ege MJ; PASTURE study group. (2015) Consumption of unprocessed cow's milk protects infants from common respiratory infections. Journal of Allergy and Clinical Immunology.  135 (1): 56-62. https://www.jacionline.org/article/S0091-6749%2814%2901274-3/fulltext

[24] Watanabe K, Gilchrist CA, Uddin J, Burgess SL, Abhyankar MM, Moonah SN, Noor Z, Donowitz JR, Schneider BN, Arju T, Ahmed E, Kabir M, Alam M, Haque R, Pramoonjago P, Mehrad B, Petri WA. (2017) Microbiome-mediated neutrophil recruitment via CXCR2 and protection from amebic colitis. PLOS Pathogens; 13 (8): e1006513 DOI: 10.1371/journal.ppat.1006513

[25] Paula Neto HA, Ausina P, Gomez LS, Leandro JGB, Zancan P, Sola-Penna M. (2017) Effects of Food Additives on Immune Cells As Contributors to Body Weight Gain and Immune-Mediated Metabolic Dysregulation. Front Immunol.8:1478. doi:10.3389/fimmu.2017.01478

[26] McAfee M. (2020) Build Immune System Strength With Whole Foods: Drink Raw Milk! Raw Milk Institute website. https://www.rawmilkinstitute.org/updates/whole-foods-build-immune-system-strength

Michigan Raw Milk Farmer on a Mission to Heal

We’re giving a big “Welcome!” to Michigan’s Six S Dairy, the 21st farm to become LISTED by the Raw Milk Institute. Jenny and Brent Skelonc, along with their four children, have been farming at Six S Dairy since 2008. They produce raw milk as well as pasture-raised beef, pork, chicken and eggs.

Farming to Improve Their Family’s Health

Jenny and Brent embarked on farming after their youngest daughter was born with a rare genetic syndrome. In striving to give their daughter the best possible health, Jenny and Brent realized that living on a farm would be the healthiest environment for her. Indeed, multiple studies have shown that living on a traditional farm is healthier for kids, and is associated with lower rates of asthma and allergies. The Six S Dairy revolves around raising their animals well, with plenty of pasture, fresh air, and sunshine.

Living on a farm sets the stage for better health, and being nourished by well-produced farm fresh foods is even more critical. In making it a priority to keep their youngest daughter healthy, the whole family switched to a nutrient-rich real food diet centered around fresh foods from their own farm. In doing so, they experienced obvious health improvements including better immune systems.

Raw Milk Heals

Once the Skelonc family started producing and drinking raw milk in 2017, they saw that their twins’ 14-year battle with severe eczema ended almost instantly! Their experience confirms the studies which have shown that raw milk consumption is specifically associated with reduced rates of eczema.

Dedication to Low-Risk Raw Milk

Six S Dairy operates as a herdshare in Sand Lake, Michigan, providing raw milk to dozens of families every week. Six S Dairy takes the safety of their raw milk seriously.  Having been mentored by Edwin Shank from The Family Cow dairy in Pennsylvania, Six S Dairy has their own on-farm lab where they can test their raw milk to ensure it is being produced in a way that discourages pathogen growth. They test their milk every day to ensure it has low bacterial counts.

Six S Dairy has worked diligently to become LISTED by the Raw Milk Institute by developing their own Risk Analysis and Management Plan. They will be a great addition to the Raw Milk Institute’s community of dedicated farmers.

Udder Preparation for Raw Milk

Raw milk that is carefully and intentionally produced for direct human consumption is a low-risk food.  Udder preparation is one of the most important steps for producing clean, safe raw milk. If you don’t properly clean the udders and teats, dirt and manure contamination can contribute pathogenic bacteria into the milk. With proper cleaning and preparation of the udders and teats, the risk of pathogenic bacteria in the milk is dramatically reduced.

Manage the Environment

Got dirty, muddy udders? If so, that’s a sign that your farm conditions have some room for improvement. If you manage the farm environment properly, that will go a long way towards ensuring that your animals’ udders are fairly clean before even stepping into the milking parlor. The following are some important environmental factors to manage.

Clean and Dry Resting Places

If your animals are given a relatively clean and dry place to rest, they will be less likely to get filthy on a regular basis. Your individual farm will have its own unique challenges depending on the weather and landscape. Some examples of optimal resting areas are well-managed rotational pastures, compost bed packs in the barn, or other areas that are high, dry, and shaded.

Calves and Kids

Be aware that your animals’ offspring (calves, kids, etc.) can be a source of pathogens. Just like human babies, these animal babies explore the world with their mouths and can then directly transfer harmful bacteria to the udders. Animal babies have immature immune systems and are also more likely to harbor pathogens themselves. For low-risk raw milk production, ideally the calves/kids will be bottlefed and not allowed access to their mother’s udders. 

Chickens, Pigs, and Other Livestock

Poultry and livestock on the farm can be sources of pathogens as well.  For instance, if a cow lies down in a pasture with fresh chicken manure, her udders can become contaminated with salmonella or campylobacter pathogens. Ideally, the milk animals should be kept separately from other animals to reduce the pathogen risk.

Poultry should not be allowed into the milking parlor. Some raw milk farms choose to purposely rotate their chickens through the pastures after the cows/goats have moved through the pasture to ensure they are not sharing the space simultaneously.  If your chickens do share pastures with your milk animals, extra care will need to be taken to ensure the udders are properly cleaned before milking.    

Hair Management

Depending on the animal, there may be excess hair around the udders and teats. This hair can make it more difficult to properly clean the area before milking.  Regularly trimming the hair is one method for ensuring that proper cleaning can be achieved.

Additionally, the long tails on cows can become a source of contamination during milking when the cow switches her tail. Trimming the hair at the end of the tail is a good method for reducing this risk.  

Manure Management

Manure in the milking parlor can become a source of pathogen contamination, especially for cows which have much messier manure than goats and sheep. The milking parlor should be cleaned of manure on a daily basis before, during, and after milking. Giving cows a brief standing period or walk before leading them into the milking parlor is another method for reducing the amount of manure in the milking parlor.

Pre-Milking Udder Preparation

The end goal of udder preparation is for the udder to be clean and dry at the time of milking. A basic procedure to achieve this is as follows.

1.       Clean the udder and teats

2.       Pre-dip each teat in an iodine- or hydrogen peroxide-based teat dip

3.       Wipe off the teat dip

4.       Strip each teat and inspect the milk

5.       Apply the milking machine

6.       After milking, apply iodine-based post-dip to each teat

Each farm has its own unique challenges. There is no one procedure that will work perfectly for all farmers at all times. Here are some specific pointers that may help you in developing your own best udder preparation procedures.

Clean the Udder and Teats

If the udder and teats are very dirty, such as caked with mud or manure, you may need to do a wet soapy wash of the area first. There is no need to wet down the whole animal, as that will make it more likely for contamination to drip down onto the udders. Remember that wetness will allow bacteria to migrate from one area to another, and any bacteria is likely to end up at the low point which is the teats. If you must wash the udder and teats, make sure to dry them well before proceeding with the damp cloth wiping steps below. 

If the environment has been managed well, the udder and teats will probably be relatively clean when the animal enters the milking parlor. Use a clean, damp cloth to wipe off the teats and udder. Make sure to wipe from the teats outward, so that the teats are the cleanest parts. Using white cloths will allow you to easily see whether there is still any dirt or filth coming off the teats/udder.

Make sure to use a new cloth for each animal, and you may even need to use multiple cloths per animal to make sure the teats are well-cleaned. Have a separate bucket to place the soiled cloths into, so they don’t contaminate the clean cloths.

Pre-dip Teats in Iodine- or Hydrogen Peroxide-Based Teat Dip

After cleaning the udder and teats, pre-dip the teats. Both iodine and hydrogen peroxide-based teat dips are approved for organic milk production.

Iodine-based teat dips have been used successfully since the 1960’s and have a longer shelf life than hydrogen peroxide-based dips. Because iodine-based teat dips have a thicker consistency, care needs to be taken to ensure that the pre-dip is properly wiped off before milking. Iodine-based teat dips are currently quite expensive.

Hydrogen peroxide-based teat dips are much less expensive than iodine-based dips, but they also have somewhat less effectiveness in preventing mastitis. Hydrogen peroxide-based teat dips have a thinner consistency and thus can work well in spray applications. Care needs to be taken to ensure that the spray is applied to all sides of the teats.

Make sure to leave the pre-dip on for at least 30 seconds so that it has appropriate time to sanitize the teats. Beware not to dip dirty udders into your teat dip, else you may end up contaminating the whole cup! 

Once the teat dip has been on for at least 30 seconds, wipe off the teat dip with a clean, dry cloth.

Dip Then Strip, or Strip Then Dip?

It does not appear to matter whether you strip the teats and then pre-dip, or dip first and then strip the teats. Data from the National Mastitis Council has shown that there is “no significant difference in the monthly rate of clinical mastitis, new subclinical cases or milk per cow per day" whether the teats are stripped-then-dipped or dipped-then-stripped. Either way, the important thing is to build consistency and stick with your procedures. 

Strip Each Teat and Inspect the Milk

Using clean or gloved hands, manually strip a few squirts of milk out of each teat. Inspect the milk for any signs of coagulation, stringiness, blood, etc. If there is anything abnormal, the milk is best discarded or used for some other purpose rather than direct human consumption.

Apply the Milking Machine

Once the teats have been cleaned, dipped, stripped, and dried, you are ready to apply the milking machine. Manage the milk claws such that they never touch the ground, and are quickly applied to the teats once the vacuum is turned on.

After Milking, Apply Iodine-Based Post-Dip

Once the milking is done, apply an iodine-based post-dip to the teats. This will help to seal the teat orifice against bacteria. Try to ensure that the animals remain standing for at least 30 minutes after applying the post-dip; this will allow the dip to fully dry before there is any potential contamination from lying down.

Example Udder Prep Video

Here is a video example of udder preparation, so you can see some of the principles of proper udder preparation in action. Remember that each farm is unique, and there is no solitary procedure that will work perfectly for all farmers at all times.

Immunity, the Immune System, and Raw Milk

Four Variables for Pathogenic Illness

Masks, social distancing, handwashing, testing: in the last few months, America has awoken to a whole new reality with an awareness that a compromised immune system is risky and dangerous. We are now talking about immune systems and compromised immunity like never before.  Yet, we haven’t been talking about host immunity, and why people have compromised immune systems.

We are the HOST and we have an immune system that protects us if it is strong. Bacterial, fungal, and viral pathogens need a host to survive and thrive, yet pathogens do not cause illness in every host. Scientists and doctors agree that in order for a pathogen to cause illness, four variables must align:

• A pathogen must be present

• The pathogen must be virulent and capable of producing harmful effects

• The pathogen load must be high enough

• The HOST  must be susceptible to the pathogen

Misplaced Focus on Compromised Immune Systems

Health professionals and the news media have avoided  discussion of our host immune systems, which naturally protect us all the time from pathogenic threats. Instead, they talk about how people with compromised immune systems and comorbidities (such as high blood pressure, diabetes, heart disease, and obesity) are being disproportionally affected by COVID19. Our American lifestyle and diet has predisposed large swaths of our population to having compromised immune systems and comorbidities.

Masks and social distancing aim to reduce the pathogen load, yet this narrative neglects the superior aim of strengthening the host. We have little  control over the strength of the COVID19 pathogen, and we can’t live behind masks forever, as we attempt to reduce pathogen load by social distancing and mask wearing  But what we can do is strengthen the host, and that means strengthening our own immune systems.

The best way to immunity is through

strong immune systems.

It is rare that healthy people with strong immune systems are significantly sickened by COVID19. As more and more antibody testing is performed on broad sectors of our population, it is being found that huge numbers of people already have COVID19 antibodies, even though they had no idea that they’d been exposed.  COVID19 has already become part of their adaptive immune response. “Herd immunity” is building whether we stand six feet apart, wash our hands or wear a mask….it is happening whether we like it or not.  The bigger question is: Are Americans up to facing this HOST threat?

Immune System Primer

The immune system is our body’s defense system that protects us from foreign invaders such as pathogenic bacteria and viruses. Immunity is developed by the immune system, and provides protection against illness from specific pathogens. Immunity from specific illnesses is achieved through both the innate and adaptive immune systems.

Image from MicrobeNotes.com

The innate immune system is a rapid–response, whole body protective system that blocks, controls, neutralizes and eliminates pathogenic threats. Elements of the innate immune system include our skin, white blood cells, killer T cells, the gut microbiome, mucus producing cells, tear duct lactoferrin, mucus membranes, lymphocytes, phagocytes, MAST cells, and cytokines. Our innate immune systems  protect us all the time if they are strong and functioning well. The very last thing you would ever want to do is injure or disable this system. Yet, that is exactly what we do whenever we take symptom relief medications which block mucus production or other natural systems that protect us. Antibiotics have been abused so badly that we now have tens of thousands of people that die every year from antibiotic-resistant bacteria. Our first-world innate immune systems and microbiomes have been damaged and  can no longer protect us.

The adaptive immune system is a slow-response system that creates specific immunity after the innate immune system has been the first line of defense. The adaptive immune system creates a long-term memory of the invader, thereby producing specialized antibodies against each specific invader. Antibodies can be likened to battle-hardened, experienced warriors who are ready to quickly protect against any similar attack that may come your way in the future. 

Vaccines aim to trick the body by introducing dead or weakened pathogens in an attempt to trigger the adaptive immune system to produce antibodies. It is possible to create immunity to a pathogen through vaccination and allowing antibodies to be created by your body’s adaptive immune response. Sometimes this works and sometimes it does not.

Creating antibodies means you must go to battle. Going into battle with a weak immune system is a serious risk! Having a strong, adaptive and resilient immune system is a powerful barrier to protect against bacterial, viral, and other threats.

We Damage Our Immune Systems

At the foundation of the immune system is the gut microbiome, which houses 70-80% of the immune system. In America we have embraced all sorts of things that weaken the gut microbiome: antibiotics, preservatives, GMOs, Roundup residues, high sugar diets, highly processed foods….these are all destructive to the gut microbiome and therefore they compromise the immune system. For instance, antibiotics weaken the innate immune system by disrupting the gut microbiome such that neutrophils and white blood cells are no longer able to react properly when threats arise. Antibiotics also weaken the adaptive immune system by reducing immunity to subsequent infection. Food additives such as preservatives effect immune cells and the inflammatory response, thus contributing to the development of comorbidities. Over the longer life experience, exposure to these foods and threats often manifests as chronic disease including diabetes, obesity, arthritis, asthma, whole body inflammation, heart disease etc.

Raw Milk and Milk Kefir Strengthen the Immune System

Nutrition is of prime importance in strengthening the immune system. Raw milk plays a very important part in building and strengthening both the innate and adaptive immune systems. Studies performed in Europe have shown that children who drink raw milk have decreased rates of asthma, allergies, eczema, ear infections, fever, and respiratory infections. These benefits are likely related to the active immune factors, biodiversity, prebiotics, intact protective proteins and other elements found in raw milk. Pasteurized milk does not confer these protective properties because the beneficial raw proteins and enzyme-based elements are denatured and inactivated by heat. Raw milk also contains antibodies which can be beneficial for the immune system.

Raw milk kefir is packed full of biodiversity and contains immune factors from the raw milk. Raw milk kefir is a powerful immune-building food which has been shown to stimulate and modulate the immune system, have a beneficial effect on the composition of the gut microbiome, and reduce allergies. Fermented milk has also been shown to reduce the duration of respiratory infections and colds in the elderly.

Raw Milk Is Similar to Breastmilk

Researchers have likened the protective effects of raw milk to those of breastmilk. Breastmilk is raw milk! Many “agents with beneficial anti-microbial or immune-modulatory effects are shared in bovine and human milk, such as immunoglobulins, cytokines, growth factors, lactoferrin, oligosaccharides, and milk fat globule membranes.”

A recent study of breastmilk from mothers with COVID19 in New York found that the breastmilk contained antibodies to COVID19. This means that infants of mothers infected with COVID19 would receive immunity-building properties directly through breastmilk. Similar effects have been demonstrated with hyperimmune cow’s milk, which has been shown to contain specific antibodies that may boost the immune system. When cows are purposely exposed to pathogens during the dry period, their colostrum contains antibodies to those pathogens for their calves at birth. Research at UC Davis is now investigating whether hyper-immune milk can be produced to protect humans from COVID19.

Raw milk is the first food of life. Its role is not just nourishment; raw milk protects the baby by building the immune system and contributing to a powerful gut microbiome. Over thousands of years of evolution, raw milk has been tested and refined by the trials of successive generations which allow only the best to thrive. The numerous immune system factors present in raw milk intentionally strengthen the baby’s weak immune system, with elements needed for both the innate and adaptive immune systems.

Personal Responsibility for Our Immune Systems

Personal responsibility is critical in building strong immune systems. A strong gut microbiome should be the goal of anyone looking for long-term immune system strength and the subsequent immunity that this brings. Doctors cannot help us with this. We must take responsibility for our own health by purposely building and keeping our immune systems strong. We can care for our gut microbiomes by providing them with whole foods which nourish our biodiversity. Like breastmilk, raw milk and raw milk kefir are self-contained immune system building super foods. Four variables must align in order for a pathogen to make you sick. You have control over the HOST variable and perhaps can reduce the load variable. You are very much in charge of your health and your ability to adapt to all threats, today and into the future.  Drink up your delicious raw milk and thrive!