Raw Milk Truth

During last month's dairy farm tours that I provided to the Northwest Arkansas home school students and their families, I was asked several times if we sold raw milk (unpasteurized milk) from the farm.
The simple answer was NO but it provided me the opportunity to share the facts about the benefits of pasteurization. 

As a dairy farmer, mother and a nurse, I'm passionate about the importance pasteurization plays in providing safe milk and dairy products. Since the introduction of pasteurization more than a century ago, it has been recognized around the world as an essential tool for ensuring that milk and dairy foods are safe.

Although many states (including Arkansas)  are now allowing the sale of raw milk (unpasteurized milk) it is a violation of federal law to sell raw milk for consumer use across state lines.

Pasteurization has helped provide safe, nutrient rich milk, and cheese for over 100 years and because of pasteurization, less than 1.5 percent of annual food borne illness outbreaks in the United States involve dairy foods.

Here are some proven facts about milk and pasteurization:
--Pasteurization DOES kill harmful bacteria.
--Pasteurization DOES save lives.
--Raw milk DOES NOT kill dangerous pathogens by itself.
--Pasteurizing milk DOES NOT cause lactose intolerance and allergic reaction.
--Pasteurization DOES NOT reduce milk's nutritional value.

Harmful bacteria can seriously affect the health of anyone who drinks raw milk, or eats foods made from raw milk. However, the bacteria in raw milk can be especially dangerous to people with weakened immune systems, older adults, pregnant women, and children.

Thanks to proven science and technology tools like pasteurization, dairy farmers will continue providing safe, high-quality milk for my family and yours!

Dairymom's Thankful Thursday

Last Saturday I participated in the first  Benton County 4-H Food Safety Workshop 

It was a great example of teaching our youth an invaluable  life skill. 

I'm thankful for the dedication of our 4-H leaders 

and Benton County Extension agents who continuously strive to

 "make the best better"  

in the classroom,

at the Farmer's Market,

or 

connecting the past to the present.

I'm  thankful for these friends!

                                                                     

Dairy Celebrates Food Safety

Although September is  recognized as National Food Safety Month, food safety is a priority everyday of the year  on our   dairy farm.  As a Grade A dairy farm, we are licensed by the Arkansas Health Department  to produce milk for bottling or manufactured dairy products by following the    rules and regulations established by the Food and Drug Administration and state regulatory officials by  utilizing  the guidelines of the Pasteurized Milk Ordinance and the Hazard Analysis and Critical Control Point systems.

  These food safety systems make  milk and dairy foods  among the safest and most highly regulated foods in the world:

-The  Pasteurized Milk Ordinance ( also known as PMO) sets requirements for milk production, milk hauling, pasteurization, product safety, equipment sanitation and labeling.

 Pasteurization has been recognized for more than a century as an essential tool for ensuring that milk and dairy products are safe.

-The Hazard  Analysis and Critical Control  Point (HACCP) system is used throughout the food industry to help ensure food safety. Dairy processing plants identify critical steps throughout the manufacturing process and establish plans to monitor and minimize any risks. HACCP plans are reviewed, approved and enforced by food safety agencies.

Thanks to these safety rules, less than 1 percent of foodborne illness outbreaks in the United States involve dairy products!

                                                               Happy Food Safety Month!

 

                                               

Dairy's Safety Tool

As a dairy farmer,mother and a nurse, I'm passionate about the importance pasteurization plays in providing safe milk and dairy products. Since the introduction of pasteurization more than a century ago, it has been recognized around the world as an essential tool for ensuring that milk and dairy foods are safe.

Although many states are now allowing the sale of raw milk, also known as unpasteurized milk, it is a violation of federal law to sell raw milk for consumer use across state lines. Arkansas does not allow the sale of raw milk but it's quite possible that during this current legislative session, that a bill will be introduced to allow the sale of raw milk in Arkansas.

Pasteurization has helped provide safe,nutrient rich milk and cheese for over one hundred years and because of pasteurization, less than 1.5 percent of annual foodborne illness outbreaks in the United States involve dairy foods.

Here are some proven facts about milk and pasteurization:

• Pasteurization DOES kill harmful bacteria.
• Pasteurization DOES save lives.
• Raw milk DOES NOT kill dangerous pathogens by itself.
• Pasteurizing milk DOES NOT cause lactose intolerance and allergic reactions.Both raw milk and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.
• Pasteurization DOES NOT reduce milk's nutritional value.

You can find more milk safety and nutrition information at Midwest Dairy or Dairy Farming Today.

 

Thanks to proven science and technology tools like pasteurization,

dairy farmers will continue providing safe,high-quality milk !!

                                           

Dairy's Natural Combination

Like cookies and milk, dairy farming and family are just a natural combination. While we  were celebrating Cody's twenty-fourth birthday today, bringing out the picture album seemed a natural response to questions about the early days of number one son. It's obvious from looking at these pictures that our dairy farm family milestones are intermingled with dairy farming.

The year Cody was born, 1988,  was also the year our current milking facility was built  and included the addition of a stainless steel milk tank that stores 28,000 pounds of milk. Stainless steel refrigerated milk tanks are needed to store the milk and keep the milk cool until it is transported to the milk processing plant. Refrigerated milk tanks are an important part of the system that make milk the safest foods available.


Just as our family is growing and changing, we are also looking at innovative practices to make our farm more sustainable. Cooling the milk more efficiently is one of those practices under consideration. The milk tank will still be needed for storing the milk, but new and more innovative equipment will help to conserve energy and reduce the operational cost in cooling the milk.

Bringing new innovative technology into our dairy farming operation is a natural combination with our dairy farm family's mission statement to produce the highest quality, lowest cost milk possible in an environmentally responsible manner.

 

Foodie Facts about Dairy Food Safety

Dairy foods are the safest and most regulated foods available due to proper milking procedures,animal care, and pasteurization. For over 100 years, pasteurization has been the key to providing safe,nutrient-rich milk and cheese. During pasteurization, the temperature of milk is raised to 145 degrees Fahrenheit for 30 minutes or to at least 161 degrees Fahrenehit for more than 15 seconds and then rapidly cooled. Pasteurization kills any harmful pathogens that are found in raw milk.

According to the Raw Milk Fact Sheet provided by Midwest Dairy, here are some proven facts about milk and pasteurization:

• Pasteurization DOES kill harmful bacteria.
• Pasteurization DOES save lives.
• Raw milk DOES NOT kill dangerous pathogens by itself.
• Pasteurizing milk DOES NOT cause lactose intolerance and allergic reactions.
• Both raw milk and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.
• Pasteurization DOES NOT reduce milk's nutritional value.
• The American Medical Associaton and the American Academy of Pediatrics endorse the importance of pasteurization and warn against raw milk consumption especially for children,pregnant women,the elderly, and those with compromised immune systems.

Even though it is a violation of federal law to sell raw milk for consumer use across state lines, raw milk regulations vary by state and some states allow the sale of raw milk within their borders. Arkansas does not allow raw milk sales in the state.

The Food and Drug Administration advises consumers to avoid raw milk and offers these tips when buying milk or milk products:

• Read the label on milk or milk products before you buy them. Many companies put the word "pasteurized" right on the label, but it is not required by law.
• Ask store employees if specific brands are pasteurized.
• At farm stands or farmers' markets, ask if the milk and cream being sold have been pasteurized. If the market sells yogurt,ice cream or cheese, as if they were made with pasteurized milk.

You can find more information about dairy food safety and the benefits of milk pasteurization at http://www.midwestdairy.com/. Dairy farmers and the dairy industry overall have a history of providing safe and healthy products.  It's a fact---consuming pasteurized milk is a matter of food safety.

Do You Buy Antibiotic Free Milk?

For the last couple of years, I have been hosting dairy farm tours for University of Arkansas nutrition students. We have had very interesting conversations about how we produce milk and the fact that milk and dairy products are among the most highly regulated foods in this country. Many students state that they buy a particular brand of milk because it states it contains no antibiotics and they feel it is safer than the other brand.  Is this marketing at its best or worst?

Although we sometimes find it necessary to treat cows with antibiotics when they are ill, the milk from those cows is discarded and does not go into the milk supply. Milk from a treated cow will be tested by our dairy cooperative lab and declared antibiotic free before it can be returned to the supply. It is illegal for any dairy farmer to sell milk that might contain antibiotics and we take the responsibility to produce safe milk seriously. Each load of milk is tested for antibiotic on the farm before it is loaded onto the milk transport truck, before it is unloaded at the processing plant and at least two more times before processing occurs.  Strict U.S. government standards ensure that milk is wholesome,safe, and nutritious. More information about dairy food safety  can be found at http://www.midwestdairy.com/ or http://www.dairyfarmingtoday.org/.

Once our milk leaves the farm for processing we have no say in how it is labeled. In my opinion, milk that is labeled "No Antibiotics" or "Antibiotic Free" is misleading because NO milk is sold with any antibiotic. Marketing is a great tool in any business and consumer choice is important but I think when labeling leads to increasing doubt about the safety of our food it is an injustice to the consumer and the farmer.  What do you think?

Power for Dairy Food Safety

Power outages usually occur when least expected.  Last week was the exception when the electric company notified us that our power would be turned off for a two hour period while existing lines were replaced.  Power outages at home are inconvenient and often irritating but, it's more than inconvenient when you are looking at 300 dairy cows that are ready and waiting in line to enter the milk barn and the lights go out!

Thank goodness we have a plan of action for the dairy when the power does get interrupted. Electrical power is important for cow comfort, quality milk and dairy food safety. Our cows' comfort depends on keeping to the milk schedule.  Electricity is used to run the equipment in the dairy barn to milk the cows, cool the milk and keep it cool until it leaves the farm for processing. Power is also needed  to run the system that washes and sanitizes the milking equipment after all the cows are milked before the next milking time.

Until last year, we used a generator that could be hooked up to the tractor to generate enough electrical power to get the cows milked. After experiencing five days without power from an ice storm and fearing that our small generator might not survive another lengthy power outage, we decided to invest in a stand alone generator.  This generator is much larger, runs more efficiently and provides enough power to get the cows milked,keep the milk cool and sanitize the milking equipment.

Dairy food safety is powered not only by electricity but by every dairy farmer's  commitment to provide safe,high quality milk and dairy products.  Hope you will power up with  some great dairy product this weekend!

Safeguards for Dairy Food Safety

As a dairy farmer and producer of food for the consuming public, I take food safety very seriously. Dairy products are among the most tested and regulated foods in our nation. Before dairy foods reach the grocery store, dairy farms and processing plants must meet stringent federal and state regulations that are in place by the U.S. Department of Agriculture,FDA and state regulatory agencies. From the birth of a baby calf in our pasture to the dairy cow being milked in our milk parlor, we are doing everything in our power on the farm to make sure our dairy cattle are healthy and well cared for to assure production of safe,high quality milk.

Producing safe milk is the priority of every dairy farmer. These are ways we work to provide wholesome,safe milk on the farm:

-follow strict sanitary procedures each time the cow is milked and work to keep all

equipment clean

-milk is never touched by human hands because the milk flows directly from the cow through a

stainless steel pipe into a refrigerated tank

-cool the milk in the tank to 45 degrees F or less within two hours after completion of milking

-keep milk refrigerated at or below 40 degrees until transported to the processing plant

Safe milk handling continues at the processing plant by checking the temperature of the milk to ensure it has been kept at or below 40 degrees F during distribution and delivered within 48 hours after the cow has been milked. The milk is then pasteurized,homogenized, packaged, and distributed. These are facts about pasteurization:

- Pasteurization is the scientific process used to kill any harmful microorganisms that might be present in the milk by heating the milk to 161 degrees Fahrenheit for 15 seconds and then cooling it rapidly.

- Pasteurization is a critical step in the production of safe milk.

-Pasteurization assures milk safety and also extends the shelf life of the milk.

-There is no scientific evidence to suggest that there is any meaningful difference the nutritional value of pasteurized and unpasteurized milk.

- Because of pasteurization, less than 1.5 percent of annual food borne illness outbreaks in the United States involve dairy foods.

Are you concerned about the safety of milk or the dairy foods you purchase? I'd love to answer any questions or respond to concerns. You can find more detailed information about milk production and how we produce safe dairy products at http://www.midwestdairy.com/.