Goat milk… For Your Good Health!
Frank Van Boxstael | Koen Dhoore
What everybody should know 1 about raw milk and goat milk References
The content of the First two chapters is based on the study ‘Milk as functional nutrition : prevention of osteoporosis and cardiovascular diseases’ (Frank Van Boxstael, September 2003). The content of chapter 3 is based on the supplements to this study as written by the author in June 2007.
For references and further arguments we refer to the entire text of the study, that can be found in the [academic?] university library Gasthuisberg of the K.U.Leuven (department of Education & Research – 4th oor – PB 411,Campus Gasthuisberg, BE-3000 Leuven, tel. +32 16 34 61 05), under thesis numbers BMW/108 and BMW/108bis.
Final redaction and contents of chapters 4 and 5 : Koen Dhoore.
The text of this brochure was checked and approved by Frank VanBoxstael, bio engineer and licentiate in biomedical sciences.
This brochure has been edited by the Vlaamse Beroepsgeitenhouderij (Flemish Professional Goat Breeders), Study club of the professional goat milk producers. A list with contact addresses can be found in the last pages of this brochure. Consumers can direct their questions to the study club. Researchers, doctors and therapists can direct their questions concerning the scienti c background to
Ir. Frank Van Boxstael Innovation and Knowledge Centre for Nutrition Catholic Highschool Roeselare Departement Nursing and Bio Technology Wilgenstraat 32 - 8800 Roeselare Belgium tel +32 51 23 23 30 2 Goat milk… For Your Good Health! Cheers!! 3 Contents
Preface 5
1. The advantages of raw milk 7 Heat treatments decrease the nutritional value o f milk 7 Heat treatments generate non desired substances in the milk 8 Heat treatments decrease the
2. The advantages of goat milk 11 Goat milk as source of minerals 11 Goat milk in the prevention of heart and vascular diseases 21 Goat milk as nutrition for babies 12
3. 51 Goat milk contains leptines 51 16 17 Goat milk less allergen than cow milk ? 18
4. Using raw milk in a responsible way 23
5. Are products based on raw milka bigger risk ? 72 Milk Milk 72 Cheese Cheese 82 Butter Butter 92
Contact addresses 03
Manifest in defence of cheeses based on raw milk 23
4 Preface
The Flemish goat companies dispose – thanks to their explicitly solid character – of important trumps for the future and not in the least because of their animal and environment friendly production processes.
A third important opportunity for the future is the quality of our products. There is not the least bit of doubt about the fact that goat milk and goat milk products contribute to a really nutritional nourishment. But besides that they also have functional – or better yet, health improving – e ects.
There can be hardly any doubt about that, even though we cannot deny that until a few years ago, the information on this subject was exclusively based on experiences, which lacked the indispensable scienti c base.
The Flemish goat keepers sector is a “small” sector. It concerns only about a few dozens of companies and the economical interests in the delivery companies and – compared to other production directions in the Flemish agriculture - the processing industry are relatively limited. In our own country there is very little interest in long term and often very expensive scienti c research that can be relevant for so little companies.
That is the reason why we owe Ir. Frank Van Boxstael. His licentiate thesis in bio medic sciences, that was published in 2003, was dedicated to the study of what was available in the rest of the world on scienti c ndings on raw milk and goat milk. Thanks to him the Vlaamse Beroepsgeitenhouderij (Flemish Professional Goat Keepers’) study club was able to edit a modest brochure that year, featuring a.o. a translation ‘in human language’ of the research results.
Meanwhile Ir. Van Boxstael continued his research, which allows us to insert in this second edition an entirely new chapter holding recent scienti c ndings that have been published by scientists from several countries. Even though most of the data still need to be con rmed by clinical research, these new research results surpass our expectations.
This brochure not only wants to inform the consumers about what science – both experiential science and research science – has revealed concerning goat milk. We also want to encourage the producers of goat milk to continue their e orts for the quality of their products, and to keep producing “for your good health!”
We want to share the love we have for our product and for the earth and the animals that produce it, with you, conscious consumer. Because this is what our small sector is good at.
5 1
We rather choose raw milk Because of the high concentration in vitamins and other essential components, and the optimal use of proteins and fats.
6 The advantages of raw milk
Milk – raw as well as pasteurized – is a very good aliment. Still we notice a number of di erences between raw milk milk treated at ultra high temperature.
The UHT treatment diminishes the nutritional value of Except for very young babies and people with poor the milk, makes it develop undesired material and resistance, it is absolutely preferable we choose raw milk reduce the health e ects of the milk. because of the higher concentration in vitamins and other essential components, and the optimal e ectiveness of proteins Heat treatments reduce the nutritional en fats. value of milk Heat treatments generate non desired Some vitamin and mineral values decrease by elements in the milk the UHT treatment of the milk. Because of the UHT treatment some fats start to oxidize. Due to the UHT treatment part of the proteins and fats out of part of the unsaturated fat acids su er alterations in their structure and chemical ‘Fatty Acid Oxidation Products’ (FAOP) are produced. composition. These changes inhibit the optimal e ectiveness in the body. Unsaturated fatty acids have a favourable e ect on your health. Because the unsaturated fatty acids are partly altered Moreover the values of a number of essential components into FAOP during a UHT treatment the concentration decrease. That is the case for linoleic and linolenic in unsaturated fatty acids decreases in (essential fatty acids) and lysine (essential amino acid). the milk, and with it the healthy e ect of the milk. That doesn’t mean UHT treated milk is a bad food. Milk treated at ultra high heat also delivers carbohydrates (milk sugar or lactose), proteins and Besides that, the FAOP themselves also cause adverse e ects. fats in a well balanced proportion to our body.
7 Part of the cholesterol the milk contains, is oxidized However, in highly concentrated products like butter Because of the UHT treatment. The products of this and cheese, we’d rather choose raw milk products. chemical reaction are called COP (Cholesterol Oxidation Products). These are more harmful than the cholesterol itself. Apart from the nutritional ingredients, the reaction products of the UHT treatment (FAOP, COP and MRP) in the dairy products Moreover during the UHT treatment a chemical reaction treated at ultra high temperature are also present in high occurs between the lactose (milk sugar) and the proteins in concentrations. the milk. This chemical reaction is the so-called “Maillard Besides this way, we also take many of these components in Reaction”. through other food that is treated with UHT. The products of this reaction are called MRP (Maillard Reaction Products). Some MRP have A high dose of these oxidation products contributes favourable e ects, but others have been proven harmful. to atherosclerosis (degradation of the blood vessels) and other in ammatory diseases. When it comes to the drinking of milk, we shouldn’t be too concerned about the products of these reactions in Heat treatments diminish milk that was treated at ultra high temperature, as the the healthy effects of the milk doses are very low. The use of milk has favourable e ects on the health. For the production of butter or hard cheese a large amount Some scienti cally proven examples: milk as of milk is used. The nished products hold a higher an e ective source of calcium, use of milk against oxidative concentration of the components of the milk. stress in the body, and use of milk against atherosclerosis.
8 The use of milk has favourable e ects on our health.
These healthy e ects also occur with UHT treated milk, be it in a lesser degree than with raw milk.
Raw milk has thus a better e ect in the prevention of
osteoporosis (brittleness of the bones),
atherosclerosis (degradation of the blood vessels): Prevention of the in ammation of the arteries, as well as prevention of the risk factors that increase the chance for this in ammation of the arteries,
all diseases in which oxidative stress play an important role: in ammations, aging, diminished fertility of the man, schizophrenia, long diseases, cancer,…
In this case as well it applies that UHT treated milk still remains an excellent nutriment. Part of the components that provide the health e ects, are not destroyed by the UHT treatment, and sometimes several components o er the same e ect.
9 2
Because of the good e ectiveness of minerals, raw goat milk is excellent food for babies, children, teenagers, elderly, menstruating women, pregnant women with a good immunity and women that breastfeed.
10 The advantages of goat milk
When we check the nutritional value – the concentrations in carbohydrates, proteins, fats, vitamins and minerals – we notice that there is very little di erence between cow milk and goat milk.
Goat milk does contain more vitamin B3, and the Of all dairy products, raw goat milk has the highest ability composition in fat of goat milk is more favourable to produce new bones, followed by raw cow milk, for human consumption yoghurt and buttermilk. Then follows soft cheese, and next the harder cheeses, preferably based on raw milk The most important di erences are situated in the health e ects: milk as so-called ‘functional food’. The concentrations in health improving elements It is scienti cally proven that the use of goat milk also di er (a.o. vitamin B3, certain fat acids and improves the e ectiveness what concerns the other minerals amino acids). The other ‘micro structure’ also (magnesium, iron, copper, zinc and selenium). Therefore make goat milk easier to digest than cow milk. goat milk can also be an important means in the prevention of anaemia.
Because of the good e ectiveness of minerals, raw goat milk Goat milk as source of minerals is a perfect nutrition for babies, children, teenagers, elderly, menstruating women, pregnant women The minerals in goat milk are more e ective for the having a good immunity and women that breastfeed. organism. They are thus easier to get to their These people have an increased need for calcium. destination, as has been proven in animal tests (Clinical test have not yet been performed). People with still developing or weakened resistance to illnesses A better e ectiveness in the absorption of calcium (young babies, some elder people and possibly when using goat milk, Results in a better prevention Pregnant women) should choose pasteurized goat milk. of osteoporosis (brittleness of the bones with decrease of stature).
11 Goat milk in the prevention of Because goat milk stimulates the proper anti-oxidation system heart and vascular diseases in the body, goat milk can also be recommended to slow down the aging process, for people su ering Goat milk is healthy nutrition for people with heart and from schizophrenia and for men subject to reduced fertility. coronary diseases, because of its di erent health improving e ects. (These ndings are scienti cally valid a.o. based on in vitro and animal tests but Clinical In this chapter on heart and vascular diseases we want to tests will need to give more con rmation in the future). Emphasize an important misconception concerning the use of fat: moderate use of raw milk butter ts perfectly in a balanced nutrition! It is preferable to obtain your fat supply partly from vegetable oils and Goat milk partly from raw milk butter, rather than purely from decreases concentration of cholesterol in the blood vegetable oils. Actually, butter contains speci c health stimulates the anti-oxidation system in the body improving elements that don’t occur in plants, and has prevents overweight as such a favourable e ect on the digestion of other fat. prevents elderly diabetes (type II) diminishes the formation of blood clots prevents hyperhomocysteinemia. Goat milk as nutrition for babies
This last a ection is a situation of an increased For very young babies the breast milk can not be replaced concentration of homocysteine in the blood, a risk by cow or goat milk, because of the not suitable composition factor for coronary diseases. The use of milk evokes for what proteins, fatty acids and minerals are concerned. the transformation of the homocysteine into the harmless amino acid: methionine.
12 For very young babies the breast milk cannot be replaced by cow or goat milk because of their unsuitable composition
In this case your preferably choose goat milk. Compared to cow milk, goat milk o ers the following advantages:
easily digestible, better composition of fats (metabolism and e ectiveness), better e ectiveness of minerals, especially of calcium, magnesium, copper and iron, goat milk can be a good alternative in case of allergy When, for one reason or another, a baby cannot be to cow milk. breastfed, it is best to replace it by baby milk powder. This approaches best the composition of breast milk. Concerning this last fact: this should be considered for every case individually. Goat milk will often be a perfect alternative, but this is not always the case! See also chapter 3, For babies as from 1 year old, regular whole milk can in which we treat this matter more in detail. be used because the di erence in composition doesn’t a ect the babies metabolism at that point. If the child is healthy and can pass on to a mixed diet, raw milk is Fresh raw milk is particularly favourable for children more suitable than UHT treated milk. With the UHT because of the development of the immune system, treatment a great number of health improving e ects the nerve system and the regulation of the energy balance. disappear and the nutritional value decreases E ects that do not occur fully when UHT treated milk is used.
13 Goat milk is superior to cow milk in a number of cases, especially where protection against 3 osteoporosis (brittleness of the bones) and atherosclerosis (coronary in ammation) is concerned.
14 Recent scientific findings
The health improving qualities of milk have been known since years of experience, and part of these qualities have already been proven through scienti c research.
It is proven that raw milk is to be preferred because nerve system. Moreover it is assumed for quite a while of its maximal functionality and the absence of that an obstruction of the leptine metabolism oxidized fat. In a number of areas goat milk is superior contributes to the development of obesity. to cow milk, especially where the protection against Leptine has been proven to appear in breast milk, milk of mice osteoporosis (brittleness of the bones) and and a few other animals. The question however was if atherosclerosis (coronary in ammation) is concerned. leptine can speci cally be found in goat milk, and if it can have an e ect on the (human) consumer. Recent scienti c research has revealed a number Fact is that breast fed babies have a higher of new ndings on the functional (= health improving) concentration of leptine in the blood than babies that are e ects of raw milk and goat milk. fed with powder milk, and it is known that breastfed babies show di erences on certain areas compared to babies fed with milk replacing powder. Goat milk contains leptines Research has also proven that the early growth of Leptine is a hormone that is released by fat cells. breastfed children is more intense in relation to a higher It has various physiological e ects on the body, concentration of leptine. Such as the regulation of the energy balance and neuroendocrine functions, of which some are related Goat milk actually contains leptine. Colostrum to the development: sexual maturation, balance (the rst milk immediately after the birth of lambs) between glucose and insulin, functioning of the Contains a lot of these leptines; the concentration decreases immune system and the development of the central afterwards gradually to a more or less constant concentration.
15 Goat milk degrades cholesterol better than cow milk.
Let’s presume that the leptine in goat milk invokes a Goat milk is rich in medium chain fatty acids (MCFA): physiological e ect on the consumer. The functional 60% more compared to cow milk. These fatty acids reduce principle would be comparable to that of a.o. lactokinine the production of cholesterol in the body and decrease the and casokinine, of which the e ects have already been absorption of cholesterol in the bowels. proven earlier. Which physiological e ect leptine in goat milk exactly has, is yet to be proven. The intake of The proven higher secretion of cholesterol through the leptine is in any case taken into consideration in the gall bladder could also be due to an e ect of comparing reports on baby food, and more in particular the medium chain fatty acids. Besides that, goat milk in the comparison of breast milk versus replacing milk. contains more mono-unsaturated and poly-unsaturated Cholesterol degrading function fatty acids, of which was proven before that they stimulate the secretion of cholesterol from the food. of goat milk
Goat milk degrades cholesterol better than cow milk. In what precedes has been shown that milk in general This was proven on test animals, but has not been contains anti-oxidative capacities, but in the meantime it is proven through clinical research yet. The reason for also clear that goat milk has stronger anti-oxidative this stronger degrading e ect on cholesterol is the capacities. Here we clearly see a parallel with vegetables lower concentration in cholesterol and the higher and fruit: these also present a high concentration of concentration on components that make the anti-oxidants which are partly responsible for the cholesterol cholesterol in the blood decrease. degrading e ect. This has been known for many years, but recent studies now Clearly con rm this cholesterol degrading e ect. The whole of above mentioned ndings o ers a clear indication of what this is all about: it is not
16 the quantity of the cholesterol, but the e ects on the namely the oligosaccharides, were recently subject to a cholesterol balance that count. Thanks to the high thorough examination. concentration in medium chain fatty acids ant their anti-oxidative e ect, goat milk helps in more than one Oligosaccharides are the third most active elements found way the body to improve the secretion of cholesterol. in breast milk (after lactose and fats), by 5 to 8g per litre. However goat milk contains 20 times less of them compared Effect of goat milk on the to breast milk, but then cow milk contains even 10 times less immune system then goat milk.
An important task of our immune system is to protect Breastfed children are better protected against infections our body against a dominance of pathogenic micro- than children who only received powder milk. organisms. The use of milk help to optimize thistask, This phenomenon is actually attributed to the oligosaccharides a.o. through the presence of a great number of enzymes. in breast milk: on the one hand they protect against pathogenic bacteria in the intestines, and on the Milk naturally contains micro-organisms, not only other hand they stimulate the growth of (favourable) favourable, so it needs to be emphasized that these milk bi da-bacteria in the gastrointestinal tract. components are not merely functional towards the user of the milk. First of all they protect the milk itself against A new nding is that oligosaccharides are also capable of premature degradation. making its micro-organisms coagulate. It is furthermore Apart from the enzymes, many other bio-active proven that oligosaccharides play an important role in the components that can o er an immunologic e ect to development and di erentiation of the intestine tissue of the body, can be found in the milk. One particular newborns. group of components,
17 This is all possible because oligosaccharides remain Goat milk less allergenic unprocessed in the upper part of the digestive tract and than cow milk ? are only subject to processing in the intestines. In 5 to 10% of the cases, young children present a food From that perspective at present there are experiments allergy. The most occurring allergy is to cow milk. (on animal level) with oligosaccharides as a cure against infections of the intestines. The actually used therapy often consists of treatment with cortisone. This treatment can of Very often children that start with breast milk and course be e ective, but it can bring along a large range of switch to powder milk afterwards, show a sensitivity to milk side e ects. and even show symptoms immediately after the use of cow milk. Soy drinks or hydrolyzed formulas can be a good alternative, but Compared to cow milk, goat milk doesn’t only contain can never equal the qualities of breast milk or raw milk – ten times More oligosaccharides, it also presents a for instance where functionality of bio-active components is much larger variety of oligosaccharides (a.o. also concerned. rami ed molecules).
Oligosaccharides in goat milk can have a in ammatory For the longest time goat milk has been proposed as an resistant e ect which indicates that goat milk is alternative for cow milk in case of allergy. Some allergic children recommended for patients that su er from illnesses of seem to have no allergic reaction to products based on goat milk. the intestines, like colitis and the Crohn’s disease. Other ndings prove the contrary. Furthermore there are indications of a prebiotic e ect In some cases allergy to cow milk and allergy to goat milk are selective stimulation of favourable microbiotics in related. There are even reports that the bowel.
18 mention ‘milk allergy’, while cow milk doesn’t create diarrhoea. It mostly re ects an inherited shortage any problem. of enzymes,but it can also be an indication of a side e ect of other diseases. According to some researchers it is crucial to avoid using cow milk as rst replacing milk after breastfeeding. People with intolerances can generally spoken, consume up Based on studies on allergies it is in fact assumed that to 12g of lactose per day (i.e. in 1 large glass of milk) the observed di erences between cow milk and goat without showing any symptoms. milk are due to the lower concentration of alfa-caseine Lactose can actually be metabolized by intestinal bacteria. in goat milk. It can not be concluded that goat milk is not or in general This important milk allergen would be the carrier for less allergenic. Research however, shows that it would be other allergens likes beta lactoglobulin. The latter preferable to use goat milk for a child as rst replacement for coagulates with the caseincells which make the milk breast milk. harder to digest. That way the milk allergens in goat milk would be relatively easier to digest and as such less subject to allergy.
We also need to consider that there is a clear di erence between intolerance (or hypolactasia) and allergy. Part of the so-called allergic people actually only shows intolerance. The use of too much lactose, leads to a bloated feeling and possibly
19 Conclusion
The discovery of leptine in goat milk certainly contributes to the further di erentiation of the possible types of baby food. The reported di erences concerning development and regulation (contraction – relaxation) of the intestinal function of young children can possibly be related to the concentration of leptines in the nutritional milk. Earlier indications that goat milk is perfectly t to be used to feed babies and children, is Research groups are emphasized by this report. intensively working Goat milk improves degradation of cholesterol while to prove that goat milk in uencing the cholesterol balance. The increased secretion of cholesterol through the gall bladder could eventually can absolutely be be an e ect of the high concentration in medium chain fatty acids (MCFA) found in goat milk. It is a unique food that contains these fatty acids of which some secrets are consideredas preferred yet to discover. milk for children.
20 Goat milk contains bio-active components that There is de nitely an increasing number of studies in uence the immune system favourably in di erent ways. concerning the di erences between cow milk and Oligosaccharides have an anti-body-like character goat milk. Several research groups are intensively and can limit an overreaction of our immune system. trying to prove that goat milk That way they can cure the negative can absolutely be used as preferable replacing milk e ects of intestinal in ammation. This o ers good for children. therapeutic advice for people su ering from intestinal diseases like colitis and Crohn’s disease.
From a comparing study on allergies between cow milk and goat milk results that goat milk is less allergenic in comparison to cow milk, used as rst type of milk on test animals, immediately after the use of breast milk. It o ers new research perspectives, but fact is that the constantly changing ndings concerning goat milk as an alternative for cow milk in case of allergy, keep existing.
21 Raw milk can best be processed within 4 days. . Of course the taste 4 is also at its best when the milk is daily fresh.
22 Using raw milk in a responsible way
A bacterial infection in the milk usually only leads to temporary discomfort, but there are bacteria that can cause serious diseases. However, dairy products are only a small fraction of the possible causes to food infections.
Only listeriosis is actually a really dangerous problem, On the farm, the milk is kept at a temperature of 4° C at the most. but over the last decennia the hygiene rules introduced in Regular fridges often aren’t cool enough, but at home as well the food producing industry, has drastically reduced the the milk should be maintained at that same temperature. number of listeriosis cases. Check on a regular base if the refrigerator functions well and if it reaches the requested temperature. Speci cally in the world of goat keeping we notice that goats are quite sensitive to listeria. Experience has Avoid that the milk is exposed to high temperatures on the taught us that goat react very fast and strongly to way home (when needed, use a cooler in the car). infections. For the goat keeper, this is a di cult position to be in, but it o ers the consumers higher security.
Raw milk can best be used within the next couple of days. The symptoms of listeriosis must be traced in an early The taste is also at its best when the is milk daily fresh. stadium and goat keepers must always be very alert to these symptoms, as only immediate intervention can save a sick goat. When you prepare a meal, only take from the fridge the ingredients you need for the preparation, and only that. Every time you put milk on the table at room temperature Still it is important to treat raw milk in a responsible way. for the duration of a meal, and put it back in the fridge That can only be achieved if the e orts for hygiene afterwards, this creates a risk. on our farm are sustained by you, on your way home and in your kitchen. Some practical advice. Make sure to separate meat and dairy products in the refrigerator. Best is to keep them separately in well closed recipients.
23 Bottles or jars need to be cleaned thoroughly every time, and to be ‘disinfected’ once in a while. A regular soap, used in and around Bottles or jars need to be cleaned thoroughly every time, and to be ‘disinfected’ once in a while. A regular soap, used in and around the house, the house, cleans, but cleans, but usually doesn’t disinfect.
usually doesn’t disinfect. A good disinfecting product that is currently used in every home, is bleach (use small quantities, think of the environment!). Always rinse thoroughly with drinkable water. When you bring along perfectly clean bottles to our farm, we feel that you respect our e orts to provide safe food.
Avoid the use of used plastic bottles. Many types of plastic are not suitable for food, and certainly not for dairy products. Acid components of the dairy products can corrode the plastic, which liberates dissolved plastic particles in the milk. Non acidi ed milk is naturally slightly acidy (pH 6,5). Even plastic that is ‘suited’ for food often contains pseudo-oestrogens (components with a similar e ect as the oestrogen-hormone).
24 Never use raw dairy products if their smell or taste seems suspicious. Most of the time these abnormal Never use raw smells or tastes are caused by undesirable bacteria in the milk. In some rare cases it concerns an innocent alteration of the taste due to exposure to bright dairy products if their light. Still we advise you not to take any risk smell or taste seems Some ‘risk groups’ shouldn’t use raw milk: namely when the physical resistance is not yet full-grown or suspicious. doesn’t function optimally (like it used to). This can be the case for very young babies, some elderly people, possibly also pregnant women,…
For these people we can still recommend goat milk, but they should preferably choose pasteurized goat milk. In that case as well, do not boil, but pasteurize (minimum 70° C, but in any case lower than 100°, at higher temperature the time can be shortened).
25 5
During the production process the bacterial environment of yoghurt and curd is so unstable, that, in order to avoid any risk, we pasteurize beforehand.
26 Do products based on raw milk hold a bigger risk ? Yes and no. If we consider the dairy products that are available in our country, we can conclude “no, no higher risk”. The law has taken wise decisions in the regulation concerning dairy products.
None of the dairy products require a thermal are thus bacterially spoken, again ‘raw’ products after-treatment at the end of the production process. at the end of the production process. At that It can be done, but this treatment is not compulsory. moment they contain again a vital bacterial ora Raw is also a possibility, and that makes us happy. that also occurs in raw milk.
There are however two categories of products that must be prepared based on pasteurized milk as from Of course the other disadvantages of UHT treated milk the start: yoghurt and curd. During the production process emain. Yoghurt and curd are not concentrated products the bacterial environment of these products is so unstable, like butter or cheese, so the disadvantages of the that, in order to avoid any risk, we pasteurize beforehand. ultra high heat treatment are limited.
Side info: for these products the pasteurization has All other dairy products may legally be based on raw some advantages. The nal product based on milk, and justly so. In case of the other dairy pasteurized milk is often slightly less ‘watery’ than products the risks are negligible. the raw milk product, at least when we pasteurize it shortly at high temperature. Milk
In both products during the production process When we consider the hygiene prescriptions, the some very favourable and guaranteed pure best way to consume milk is when it is still raw, microbial strains are added. When yoghurt and because non UHT treated milk presents a series of curd are prepared based on pasteurized milk and natural protection systems. are not subjected to further thermal treatment,
27 It partially concerns content components in the is as soon as possible after the milking transformed milk that serve as a kind of natural preservatives, into in a product that for months, and even for years, is that are strictly harmless to human health or protected against bacterial invasion. even improve health.
On top of that the milk is protected by the principle For bacterial life, cheese is too acid, too salt and too dry. of “antibiosis”. Like we know symbiosis Moreover cheese contains too little oxygen, so bacteria (literally “living together”), the contrary also exists. that could possibly survive without oxygen, could Harmful bacteria in the milk are mostly single or impossibly penetrate in the very dense cheese mass. casual visitors. The activity of the favourable bacteria (especially large numbers of lactic acid creating bacteria) that belong in milk, and that feel comfortable in that environment, prevent the development of casual Bacteria that might have entered the cheese during damaging visitors. its production, will certainly have perished by the time the cheese will be consumed, and more dangerous Both protection systems are mainly destroyed by the types will cause damages to the cheese, that will clearly UHT treatment. show us this particular cheese is not t for consumption.
Cheese If in an intact raw milk cheese would still contain any Cheese is absolutely not an ideal environment for harmful infection, we would nd it on the crust or close bacteria to survive. That knowledge has created to it. Most of the hard cheeses are ‘coated’, but even the production process applied for hard cheeses ‘washed crusted-cheeses’ of the harder type the milk, that slowly but surely perishes,
28 don’t need to give any problem: the crust should always This concentration of water is not a source for be removed carefully. problems in itself, but it becomes a problem if it contains remains of milk or cream that carry harmful bacteria. Mouldcrust cheese (grafted or natural ora) will almost always show obviously when something is wrong. In circumstances that are favourable for ‘dangerous infections’, most of the time coloured moulds (mostly Today, this water and the remains of milk are dark coloured) will appear between the white mould systematically traced by most of the producers that the cheese maker has developed on these cheeses. of artisan at the end of the production process. When such uid is found, the butter is knead a second time, and rinsed beforehand if necessary. Butter Concerning the presence of harmful bacteria, Butter should legally consist of at least 83% of fat. Pure the risks are very small. The rst action in the fat is very resistant to degradation, and with the legally production of butter is the acidi cation of the guaranteed concentration of fat in our artisan butter cream or milk. The strong development of favourable we are sure to deliver good quality. Problems will lactic acid bacteria counters all opportunities for any mostly arise in the water that remains in the butter. harmful bacteria to eventually develop.
Practically we notice that the water in artisan butter is generally well di used, while problems occur where In many farms at the beginning of the acidi cation larger drops of water are concentrated between the pure cultures of favourable bacteria are added, to fat of the butter. This is the so-called ‘loose uid’. improve this process.
29 Vlaamse Beroepsgeitenhouderij Study club of the professional goat keepers
List of members 2007 Management : EMAN NAME FARM Peter Van Kerkhove president Aerts Wim en Fien Johan Van Waes treasurer Blontrock Stephan en Johanna Koen Dhoore secretary + education Brosens Ronny De Beck Bart en Kathleen De Volle Maan Renaat Devreese redaction newsletter De Bebuysere Grégory en Lieve Reinhilde Van de Vondel De Maeschalck Marc en Reinhilde t Leenhof Stephan Blontrock Devreese Johan en Nadia Klokhofstede Johan Withoeck Devreese Renaat en Katrien t Reigershof Dhaene Paul en Veerle Kempense geitenkaas Polle Hermans Filip Kusters Jef Mertens Erwin en Bieke Stichting Ommersteyn Moriau Geert Schep Herman en Cora La chèvrerie du Try Moussoux Overloop Karolien Sierens Johan en Kristien Sjongers Luc en Inge Thomas Dirk Van den Beghe Marc en Martine De Zonnegaard Van Hulle Kurt en Sabinne Van Kerkhove Peter en Monique Het Eikenhof Van Leeuwen Cees Van Waes Johan en Wendy Vandeputte Ine Vermeulen Raf en Maria Withoek Johan en Veerle Spiegelhoeve
Dhoore Koen Govaerts Wim
30 ADDRESS TELEPHONE MAILADDRESS SALE AT THE FARM Rue Léon Herman 26, 6953 Nassogne 083/314188 wimenfi [email protected] neen Pompestraat 32, 8460 Oudenburg 059/251113 [email protected] neen Hovenierstraat 12, 2920 Kalmthout 03/6770366 ronny,[email protected] neen Ijshoute 70, 9520 St.-Lievenshoutem 09/3623155 [email protected] ja Rue de la lère Armée Américaine 27, 5100 Wepion rf.oohay@olnaveil neen Wezepoelstraat 162, 9240 Zele eb.fohneel@ofni930844/250 aj Pardoenstraat 12, 8460 Westkerke-Oudenburg 0473/392670 [email protected] neen Polderstraat 4, 8420 De Haan eb.fohsregier@ofni183632/950 aj Eerselingenstraat 36, 2460 Lichtaart eb.ellop@ofni051655/410 aj Oude Molenstraat 62, 9170 Sint-Gillis-Waas [email protected] neen Schootseweg 50, 2381 Weelde 014/655926 [email protected] neen de Schiervellaan 5, 3650 Dilsen-Stokkem 0498/296339 [email protected] ja ,04 seirdnaL ,04 0249 Aaigem 053/628108 [email protected] ja Trymoussouse 15, 5600 Jamagne 071/668079 [email protected] neen Lage Vosbergstraat 16, 2840 Rumst 0472/337627 [email protected] neen ,revjivelloM 1999 Adegem 0494/798443 [email protected] neen Klein-heidestraat 56, 3370 Neervelp 016/735406 [email protected] neen Pottelbergstraat 54, 3470 Stok Kortenaken 262777/610 neen Meetkerkestraat 16, 8377 Zuienkerke 050/417618 [email protected] ja Prinsengoeddreef 37a, 9910 Knesselare 09/ 3751781 [email protected] neen ,812 taartskeE ,812 0619 Lokeren 09/348,78,88 info@geitenboerderij-eikenhof,be ja Bukkestraat 35, 9890 Gavere 09/3845068 [email protected] ja Windgat 21, 9090 Lochristie-Za elare 09/3488883 [email protected] neen Bettenhoek 5, 9506 Geraardsbergen 054/325822 [email protected] neen Holstraat 34, 9170 Sint-Gillis-Waas 0473/487005 [email protected] neen Spiegelstraat 4a, 9940 Ertvelde 09/3572747 [email protected] ja
Bruisbeke 11, 9520 St. Lievens-houtem 053/630049 [email protected] secretaris + vorming ,4 taartsDeg ,4 0322 Bauberg 0477/774695 [email protected] bedrijfsbegeleiding
31 Manifesto in defence of van de rauwmelkse kaas
1. Raw-milk cheese is more than a wonderful 4. We call for an end to all discriminatory food, it is a deeply embedded expression of regulations from the European Union, World Trade organization, United States a way of life. It is a culture, a heritage and ’ Food and Drug Administration and other a cherished landscape. And it is under threat government institutions that needlessly restrict of extinction. citizens’ freedom of choice to purchase these foods, and threaten to destroy the livelihood of 2. Under threat because the values it expresses the artisan craftsmen who produce them. are in opposition to the sanitation and homogenization of mass produced foods. 5. We deplore attempts by regulatory authorities to impose unattainable standards of production, in the name of protecting human health. 3. We call on all food-loving citizens of the world to respond now to the defense of the unpasteurized cheese tradition. A defense of a food that has 6. We believe that such impositions will have the adverse for hundreds of years inspired, given pleasure and provided sustenance but is now being insidiously unpasteurized dairy products is destroyed by undermined by the sterile hand of global hygiene over-zealous sterilization procedures. So will the health controls. of human beings be destroyed through a diet of sterile food.
32 Without any challenge, our immune system will 8. Be aware – that once the knowledge, skills and failand our medication become ine ective. commitment of this culture have been lost, they Moreover the unique avor and aroma of the can never be regained. cheese are conserved by non-pasteurization.
7. We therefore call upon those who have it in their power to safeguard the diversity and complexity of our regional foods and the health and stability of our rural communities to act now and ensure a exible, fair and appropriate regulatory framework; sensible controls and a positive disposition concerning the future.
www.slowfoodvlaanderen.be 33 34 35 www.gevaertgraphics.be