Got Milk?

Milk Most wholesome & complete food Oldest agricultural industry –dates back 7,000 years

Care of Milk Milk is easily contaminated with bacteria –udder is close to ground Cows can carry Brucellosis –causes undulant fever in humans –cows are tested each year Pasteurization: heat to 161 degrees F for 15 seconds –kills bacteria

Dairy Breeds Holstein: most popular breed in U.S. –largest breed –most milk production –lowest butterfat in milk –black & white Jersey: smallest breed, light brown color –least milk –most butterfat –fat on meat is yellow (butterfat)

Holstein (Dairy)

Jersey (Dairy)

Dairy Breeds Guernsey: milk is yellower due to high content of carotene Ayrshire: newest breed, looks like Holstein but red & white –good foragers Brown Swiss: oldest breed, dual purpose breed (meat & milk)

Guernsey (Dairy)

Ayrshire (Dairy)

Brown Swiss (Dairy)

Milking Dairy cows require lots of high quality feed, lots of concentrates & water Dairies milk 2-3 times / day –udder is washed & dried –primed by hand –milking machine pipes milk to a cooling tank –dip teats in iodine to disinfect & close sphincter muscle

Milking Any cows treated with antibiotics, milk is not suited to humans –can cause a whole truck of milk to be dumped out due to contamination Lactation period = 10 months, dry = 2 months Freshen: cows calve and begin to lactate Colostrum: mothers first milk, loaded with antibiotics etc. for the calf –first 3 days milk from a cow can’t be fed to humans (feed to calf)

Milking Calves are usually not allowed to nurse from their mother –bottle fed colostrum, then milk replacer or cows milk

What is Pasteurization? PASTEURIZATION is a process that slows microbial growth in food. NOT INTENDED TO KILL ALL PATHOGENS: Pasteurization is not intended to kill all pathogenic micro- organisms in the food or liquid, but aims to reduce the number of viable pathogens so they are unlikely to cause disease. TWO MAIN TYPES of pasteurization used today: 1. High Temperature/Short Time (HTST): 161 o F for seconds 2. Ultra-Heat Treated (UHT): 280 o F for fraction of second RAPID HEATING: Both treatments involve rapid heating by forcing the milk between super heated stainless steel plates. 14

15 Food-Borne Illnesses Associated with Milk A Comparison with Other Foods, 1997 Milk, both pasteurized and raw, has low rate of causing food-borne illness MMWR Mar 2, 2000:49(SS01);1-51 Food No. of Outbreaks% No. of Cases% Milk Eggs Chicken Fruits/Vegetables Salads

16 Food-Borne Illnesses Center for Science in the Public Interest FOOD NO. OF OUTBREAKS% NO. OF CASES% Produce63922%31,49638% Poultry54118%16,28020% Beef46716%13,22016% Eggs34111%11,02713% Seafood98433%9,96912%

17 Modern Milk Production Highly industrialized, with many possibilities for contamination in the feedlots, and during and after processing. Harsh solvents must be used to clean miles of pipes in the processing plant; impossible to prevent residues from contaminating the milk.

Reduce Fat Serve 1% or skim milk rather than 2% (ages 2+) Also less expensive than 2%/whole milk

Test Your Milk IQ True or False: All types of milk contain the same amount of calcium, protein, vitamin D and other nutrients. True or False: Whole milk has more saturated fat, cholesterol, and calories which leads to heart disease and obesity than low fat milk. True or False: Low fat milk has all the nutrition that a child needs. (Over the age of 2) True or False: You can mix 2% with low fat milk to help a child switch.

Which Milk is Healthiest? Whole Milk 1% Low fat Fat Free Skim 2% Reduced fat

Compare your Milk on Fat, Cholesterol, and Calories per cup (8oz) Milk TypeGrams of Fat Grams of Cholesterol Calories Whole % Reduced Fat % Low Fat Fat Free Skim 0580

Compare your Milk on Calcium, Protein and Vitamin D per cup (8oz) Milk Type Calcium (Percent Daily Value) Grams of Protein Vitamin D (Percent Daily Value) Whole 30%825% 2% Reduced Fat 30%825% 1% Low Fat 30%825% Fat Free Skim 30%825%

What’s in your cup of milk? All types of milk have the same amount of calcium, protein, vitamin D and other nutrients. The only difference is the amount of fat, cholesterol, and calories. Low fat milk has all the nutrition that your family needs. (Over the age of 2)

Why should my family switch to low fat milk? Because … saturated fat and cholesterol found in whole and 2% milk can lead to heart disease Because …the extra calories found in whole and 2% milk can lead to overweight and obesity

Who should drink whole milk? Whole milk is recommended for children ages 1 to 2 for growth and brain development

How can I get my family to switch to low fat milk? Make the change gradually. Two year olds could receive 2% milk. Talk to your family about using low fat milk. Mix low fat milk with whole or 2% reduced fat milk. Start using low fat milk while cooking or preparing foods. (For example, in oatmeal, soups, puddings, and cereal) Just make the switch, the kids probably won’t even know the difference.

Test Your Milk IQ True or False: All types of milk contain the same amount of calcium, protein, vitamin D and other nutrients. True or False: Whole milk has more saturated fat, cholesterol, and calories which leads to heart disease and obesity than low fat milk. True or False: Low fat milk has all the nutrition that your center needs. (Over the age of 2) True or False: You can mix 2% with low fat milk to help your center switch.

All Statements are True! 1.True! All milk types are equal when it comes to nutrition. The only difference is the amount of fat. 2.True! Whole milk has more saturated fat, cholesterol, and calories than low fat milk which can lead to heart disease and obesity. 3.True! Low fat or fat free milk is the best choice for your family and children’s health. (Over the age of 2) 4.True! You can mix a higher fat milk with a low fat or fat free milk to help your center make the switch. 28