For Your Good Health!

Goat milk…
For Your Good Health!
Frank Van Boxstael | Koen Dhoore
What everybody should know
about raw milk and goat milk
1
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 floor – 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 scientific 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
1. The advantages of raw milk
Heat treatments decrease the
nutritional value of milk
Heat treatments generate non desired
substances in the milk
Heat treatments decrease the
7
2. The advantages of goat milk
Goat milk as source of minerals
Goat milk in the prevention of heart and
vascular diseases
Goat milk as nutrition for babies
11
11
3.
Goat milk contains leptines
Goat milk less allergen than cow milk ?
4. Using raw milk in a responsible way
5. Are products based on raw milka bigger risk ?
Milk
Cheese
Butter
4
5
7
8
12
12
15
15
16
17
18
23
27
27
28
29
Contact addresses
30
Manifest in defence of
cheeses based on raw milk
32
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 – effects.
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 scientific 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 scientific 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 scientific findings 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 scientific findings that have been published by scientists from several countries. Even though
most of the data still need to be confirmed 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 efforts 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 differences between raw milk
milk treated at ultra high temperature.
The UHT treatment diminishes the nutritional value of
the milk, makes it develop undesired material and
reduce the health effects of the milk.
Heat treatments reduce the nutritional
value of milk
Some vitamin and mineral values decrease by
the UHT treatment of the milk.
Due to the UHT treatment part of the proteins and fats
suffer alterations in their structure and chemical
composition. These changes inhibit the
optimal effectiveness in the body.
Moreover the values of a number of essential components
decrease. That is the case for linoleic and linolenic
(essential fatty acids) and lysine (essential amino acid).
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
fats in a well balanced proportion to our body.
Except for very young babies and people with poor
resistance, it is absolutely preferable we choose raw milk
because of the higher concentration in vitamins and other
essential components, and the optimal effectiveness of proteins
en fats.
Heat treatments generate non desired
elements in the milk
Because of the UHT treatment some fats start to oxidize.
out of part of the unsaturated fat acids
‘Fatty Acid Oxidation Products’ (FAOP) are produced.
Unsaturated fatty acids have a favourable effect on your
health. Because the unsaturated fatty acids are partly altered
into FAOP during a UHT treatment the concentration
in unsaturated fatty acids decreases in
the milk, and with it the healthy effect of the milk.
Besides that, the FAOP themselves also cause adverse effects.
7
Part of the cholesterol the milk contains, is oxidized
Because of the UHT treatment. The products of this
chemical reaction are called COP (Cholesterol
Oxidation Products). These are more harmful than the
cholesterol itself.
However, in highly concentrated products like butter
and cheese, we’d rather choose raw milk products.
Apart from the nutritional ingredients, the reaction products
of the UHT treatment (FAOP, COP and MRP) in the dairy products
treated at ultra high temperature are also present in high
Moreover during the UHT treatment a chemical reaction
occurs between the lactose (milk sugar) and the proteins in concentrations.
Besides this way, we also take many of these components in
the milk. This chemical reaction is the so-called “Maillard
through other food that is treated with UHT.
Reaction”.
The products of this reaction are called MRP
(Maillard Reaction Products). Some MRP have
A high dose of these oxidation products contributes
favourable effects, but others have been proven harmful.
to atherosclerosis (degradation of the blood vessels) and
other inflammatory diseases.
When it comes to the drinking of milk, we shouldn’t be
too concerned about the products of these reactions in
milk that was treated at ultra high temperature, as the
doses are very low.
For the production of butter or hard cheese a large amount
of milk is used. The finished products hold a higher
concentration of the components of the milk.
8
Heat treatments diminish
the healthy effects of the milk
The use of milk has favourable effects on the health.
Some scientifically proven examples: milk as
an effective source of calcium, use of milk against oxidative
stress in the body, and use of milk against atherosclerosis.
The use of
milk has favourable
effects on
our health.
These healthy effects also occur with UHT treated
milk, be it in a lesser degree than with raw milk.
Raw milk has thus a better effect in the
prevention of
osteoporosis (brittleness of the bones),
atherosclerosis (degradation of the blood vessels):
Prevention of the inflammation of the arteries, as well
as prevention of the risk factors that increase the
chance for this inflammation of the arteries,
all diseases in which oxidative stress play an important
role: inflammations, 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 effects, are not destroyed
by the UHT treatment, and sometimes several
components offer the same effect.
9
2
Because of the good effectiveness 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 difference between cow milk and goat milk.
Goat milk does contain more vitamin B3, and the
composition in fat of goat milk is more favourable
for human consumption
The most important differences are situated in the
health effects: milk as so-called ‘functional food’.
The concentrations in health improving elements
differ (a.o. vitamin B3, certain fat acids and
amino acids). The other ‘micro structure’ also
make goat milk easier to digest than cow milk.
Goat milk as source of minerals
The minerals in goat milk are more effective for the
organism. They are thus easier to get to their
destination, as has been proven in animal tests
(Clinical test have not yet been performed).
A better effectiveness in the absorption of calcium
when using goat milk, Results in a better prevention
of osteoporosis (brittleness of the bones with decrease
of stature).
Of all dairy products, raw goat milk has the highest ability
to produce new bones, followed by raw cow milk,
yoghurt and buttermilk. Then follows soft cheese,
and next the harder cheeses, preferably based on raw milk
It is scientifically proven that the use of goat milk also
improves the effectiveness what concerns the other minerals
(magnesium, iron, copper, zinc and selenium). Therefore
goat milk can also be an important means in the prevention
of anaemia.
Because of the good effectiveness of minerals, raw goat milk
is a perfect nutrition for babies, children, teenagers,
elderly, menstruating women, pregnant women
having a good immunity and women that breastfeed.
These people have an increased need for calcium.
People with still developing or weakened resistance to illnesses
(young babies, some elder people and possibly
Pregnant women) should choose pasteurized goat milk.
11
Goat milk in the prevention of
heart and vascular diseases
Goat milk is healthy nutrition for people with heart and
coronary diseases, because of its different health
improving effects. (These findings are scientifically
valid a.o. based on in vitro and animal tests but Clinical
tests will need to give more confirmation in the future).
Goat milk
decreases concentration of cholesterol in the blood
stimulates the anti-oxidation system in the body
prevents overweight
prevents elderly diabetes (type II)
diminishes the formation of blood clots
prevents hyperhomocysteinemia.
This last affection is a situation of an increased
concentration of homocysteine in the blood, a risk
factor for coronary diseases. The use of milk evokes
the transformation of the homocysteine into the
harmless amino acid: methionine.
12
Because goat milk stimulates the proper anti-oxidation system
in the body, goat milk can also be recommended
to slow down the aging process, for people suffering
from schizophrenia and for men subject to reduced fertility.
In this chapter on heart and vascular diseases we want to
Emphasize an important misconception concerning
the use of fat: moderate use of raw milk butter
fits perfectly in a balanced nutrition! It is preferable to
obtain your fat supply partly from vegetable oils and
partly from raw milk butter, rather than purely from
vegetable oils. Actually, butter contains specific health
improving elements that don’t occur in plants, and has
as such a favourable effect on the digestion of other fat.
Goat milk as nutrition for babies
For very young babies the breast milk can not be replaced
by cow or goat milk, because of the not suitable composition
for what proteins, fatty acids and minerals are concerned.
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 offers the
following advantages:
When, for one reason or another, a baby cannot be
breastfed, it is best to replace it by baby milk powder.
This approaches best the composition of breast milk.
For babies as from 1 year old, regular whole milk can
be used because the difference in composition doesn’t
affect the babies metabolism at that point. If the child
is healthy and can pass on to a mixed diet, raw milk is
more suitable than UHT treated milk. With the UHT
treatment a great number of health improving effects
disappear and the nutritional value decreases
easily digestible,
better composition of fats (metabolism and effectiveness),
better effectiveness of minerals, especially of calcium,
magnesium, copper and iron,
goat milk can be a good alternative in case of allergy
to cow 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,
in which we treat this matter more in detail.
Fresh raw milk is particularly favourable for children
because of the development of the immune system,
the nerve system and the regulation of the energy balance.
Effects 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
osteoporosis (brittleness of the bones) and
atherosclerosis (coronary inflammation) is
concerned.
14
3
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 scientific research.
It is proven that raw milk is to be preferred because
of its maximal functionality and the absence of
oxidized fat. In a number of areas goat milk is superior
to cow milk, especially where the protection against
osteoporosis (brittleness of the bones) and
atherosclerosis (coronary inflammation) is concerned.
Recent scientific research has revealed a number
of new findings on the functional (= health improving)
effects of raw milk and goat milk.
nerve system. Moreover it is assumed for quite a while
that an obstruction of the leptine metabolism
contributes to the development of obesity.
Leptine has been proven to appear in breast milk, milk of mice
and a few other animals. The question however was if
leptine can specifically be found in goat milk, and if it
can have an effect on the (human) consumer.
Fact is that breast fed babies have a higher
concentration of leptine in the blood than babies that are
fed with powder milk, and it is known that breastfed babies
show differences on certain areas compared to babies fed with
milk replacing powder.
Goat milk contains leptines
Leptine is a hormone that is released by fat cells.
It has various physiological effects on the body,
Such as the regulation of the energy balance and
neuroendocrine functions, of which some are related
to the development: sexual maturation, balance
between glucose and insulin, functioning of the
immune system and the development of the central
Research has also proven that the early growth of
breastfed children is more intense in relation to a higher
concentration of leptine.
Goat milk actually contains leptine. Colostrum
(the first milk immediately after the birth of lambs)
Contains a lot of these leptines; the concentration decreases
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
physiological effect on the consumer. The functional
principle would be comparable to that of a.o. lactokinine
and casokinine, of which the effects have already been
proven earlier. Which physiological effect leptine in goat
milk exactly has, is yet to be proven. The intake of
leptine is in any case taken into consideration in the
comparing reports on baby food, and more in particular
in the comparison of breast milk versus replacing milk.
Cholesterol degrading function
of goat milk
Goat milk degrades cholesterol better than cow milk.
This was proven on test animals, but has not been
proven through clinical research yet. The reason for
this stronger degrading effect on cholesterol is the
lower concentration in cholesterol and the higher
concentration on components that make the
cholesterol in the blood decrease.
This has been known for many years, but recent studies
now Clearly confirm this cholesterol degrading effect.
16
Goat milk is rich in medium chain fatty acids (MCFA):
60% more compared to cow milk. These fatty acids reduce
the production of cholesterol in the body and decrease the
absorption of cholesterol in the bowels.
The proven higher secretion of cholesterol through the
gall bladder could also be due to an effect of
the medium chain fatty acids. Besides that, goat milk
contains more mono-unsaturated and poly-unsaturated
fatty acids, of which was proven before that they stimulate
the secretion of cholesterol from the food.
In what precedes has been shown that milk in general
contains anti-oxidative capacities, but in the meantime it is
also clear that goat milk has stronger anti-oxidative
capacities. Here we clearly see a parallel with vegetables
and fruit: these also present a high concentration of
anti-oxidants which are partly responsible for the cholesterol
degrading effect.
The whole of above mentioned findings offers a clear
indication of what this is all about: it is not
the quantity of the cholesterol, but the effects on the
cholesterol balance that count. Thanks to the high
concentration in medium chain fatty acids ant their
anti-oxidative effect, goat milk helps in more than one
way the body to improve the secretion of cholesterol.
Effect of goat milk on the
immune system
An important task of our immune system is to protect
our body against a dominance of pathogenic microorganisms. The use of milk help to optimize thistask,
a.o. through the presence of a great number of enzymes.
Milk naturally contains micro-organisms, not only
favourable, so it needs to be emphasized that these milk
components are not merely functional towards the user
of the milk. First of all they protect the milk itself against
premature degradation.
Apart from the enzymes, many other bio-active
components that can offer an immunologic effect to
the body, can be found in the milk. One particular
group of components,
namely the oligosaccharides, were recently subject to a
thorough examination.
Oligosaccharides are the third most active elements found
in breast milk (after lactose and fats), by 5 to 8g per litre.
However goat milk contains 20 times less of them compared
to breast milk, but then cow milk contains even 10 times less
then goat milk.
Breastfed children are better protected against infections
than children who only received powder milk.
This phenomenon is actually attributed to the oligosaccharides
in breast milk: on the one hand they protect
against pathogenic bacteria in the intestines, and on the
other hand they stimulate the growth of (favourable)
bifida-bacteria in the gastrointestinal tract.
A new finding is that oligosaccharides are also capable of
making its micro-organisms coagulate. It is furthermore
proven that oligosaccharides play an important role in the
development and differentiation of the intestine tissue of
newborns.
17
This is all possible because oligosaccharides remain
unprocessed in the upper part of the digestive tract and
are only subject to processing in the intestines.
From that perspective at present there are experiments
(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
course be effective, but it can bring along a large range of
side effects.
Compared to cow milk, goat milk doesn’t only contain
ten times More oligosaccharides, it also presents a
much larger variety of oligosaccharides (a.o. also
ramified molecules).
Oligosaccharides in goat milk can have a inflammatory
resistant effect which indicates that goat milk is
recommended for patients that suffer from illnesses of
the intestines, like colitis and the Crohn’s disease.
Furthermore there are indications of a prebiotic effect
selective stimulation of favourable microbiotics in
the bowel.
18
Goat milk less allergenic
than cow milk ?
In 5 to 10% of the cases, young children present a food
allergy. The most occurring allergy is to cow milk.
Very often children that start with breast milk and
switch to powder milk afterwards, show a sensitivity to milk
and even show symptoms immediately after the use of cow milk.
Soy drinks or hydrolyzed formulas can be a good alternative, but
can never equal the qualities of breast milk or raw milk –
for instance where functionality of bio-active components is
concerned.
For the longest time goat milk has been proposed as an
alternative for cow milk in case of allergy. Some allergic children
seem to have no allergic reaction to products based on goat milk.
Other findings prove the contrary.
In some cases allergy to cow milk and allergy to goat milk are
related. There are even reports that
mention ‘milk allergy’, while cow milk doesn’t create
any problem.
According to some researchers it is crucial to avoid
using cow milk as first replacing milk after breastfeeding.
Based on studies on allergies it is in fact assumed that
the observed differences between cow milk and goat
milk are due to the lower concentration of alfa-caseine
in goat milk.
This important milk allergen would be the carrier for
other allergens likes beta lactoglobulin. The latter
coagulates with the caseincells which make the 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.
diarrhoea. It mostly reflects an inherited shortage
of enzymes,but it can also be an indication of a side
effect of other diseases.
People with intolerances can generally spoken, consume up
to 12g of lactose per day (i.e. in 1 large glass of milk)
without showing any symptoms.
Lactose can actually be metabolized by intestinal bacteria.
It can not be concluded that goat milk is not or in general
less allergenic. Research however, shows that it would be
preferable to use goat milk for a child as first replacement for
breast milk.
We also need to consider that there is a
clear difference 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
Research groups are
intensively working
to prove that goat milk
can absolutely be
consideredas preferred
milk for children.
20
The discovery of leptine in goat milk certainly
contributes to the further differentiation of the possible types
of baby food. The reported differences 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 fit to be used to feed babies and children, is
emphasized by this report.
Goat milk improves degradation of cholesterol while
influencing the cholesterol balance. The increased
secretion of cholesterol through the gall bladder could eventually
be an effect 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
yet to discover.
Goat milk contains bio-active components that
influence the immune system favourably in different ways.
Oligosaccharides have an anti-body-like character
and can limit an overreaction of our immune system.
That way they can cure the negative
effects of intestinal inflammation. This offers good
therapeutic advice for people suffering from intestinal
diseases like colitis and Crohn’s disease.
There is definitely an increasing number of studies
concerning the differences between cow milk and
goat milk. Several research groups are intensively
trying to prove that goat milk
can absolutely be used as preferable replacing milk
for children.
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 first type of milk on test
animals, immediately after the use of breast milk. It offers
new research perspectives, but fact is that the constantly
changing findings 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
is also at its best when the milk is
daily fresh.
22
4
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,
but over the last decennia the hygiene rules introduced in
the food producing industry, has drastically reduced the
number of listeriosis cases.
Specifically in the world of goat keeping we notice that
goats are quite sensitive to listeria. Experience has
taught us that goat react very fast and strongly to
infections. For the goat keeper, this is a difficult position
to be in, but it offers the consumers higher security.
The symptoms of listeriosis must be traced in an early
stadium and goat keepers must always be very alert
to these symptoms, as only immediate intervention
can save a sick goat.
Still it is important to treat raw milk in a responsible way.
That can only be achieved if the efforts for hygiene
on our farm are sustained by you, on your way home
and in your kitchen. Some practical advice.
On the farm, the milk is kept at a temperature of 4° C at the most.
Regular fridges often aren’t cool enough, but at home as well
the milk should be maintained at that same temperature.
Check on a regular base if the refrigerator functions well and if it
reaches the requested temperature.
Avoid that the milk is exposed to high temperatures on the
way home (when needed, use a cooler in the car).
Raw milk can best be used within the next couple of days.
The taste is also at its best when the is milk daily fresh.
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
for the duration of a meal, and put it back in the fridge
afterwards, this creates a risk.
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
the house, cleans, but
usually doesn’t disinfect.
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,
cleans, but 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 efforts
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 acidified milk is naturally slightly acidy (pH 6,5). Even plastic
that is ‘suited’ for food often contains pseudo-oestrogens
(components with a similar effect as the oestrogen-hormone).
24
Never use raw dairy products if their smell or taste
seems suspicious. Most of the time these abnormal
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
light. Still we advise you not to take any risk
Some ‘risk groups’ shouldn’t use raw milk: namely
when the physical resistance is not yet full-grown or
doesn’t function optimally (like it used to). This can
be the case for very young babies, some elderly
people, possibly also pregnant women,…
Never use raw
dairy products if their
smell or taste seems
suspicious.
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
after-treatment at the end of the production process.
It can be done, but this treatment is not compulsory.
Raw is also a possibility, and that makes us happy.
are thus bacterially spoken, again ‘raw’ products
at the end of the production process. At that
moment they contain again a vital bacterial flora
that also occurs in raw milk.
There are however two categories of products that
must be prepared based on pasteurized milk as from
the start: yoghurt and curd. During the production process
the bacterial environment of these products is so unstable,
that, in order to avoid any risk, we pasteurize beforehand.
Of course the other disadvantages of UHT treated milk
emain. Yoghurt and curd are not concentrated products
like butter or cheese, so the disadvantages of the
ultra high heat treatment are limited.
Side info: for these products the pasteurization has
some advantages. The final product based on
pasteurized milk is often slightly less ‘watery’ than
the raw milk product, at least when we pasteurize
it shortly at high temperature.
All other dairy products may legally be based on raw
milk, and justly so. In case of the other dairy
products the risks are negligible.
In both products during the production process
some very favourable and guaranteed pure
microbial strains are added. When yoghurt and
curd are prepared based on pasteurized milk and
are not subjected to further thermal treatment,
When we consider the hygiene prescriptions, the
best way to consume milk is when it is still raw,
because non UHT treated milk presents a series of
natural protection systems.
Milk
27
It partially concerns content components in the
milk that serve as a kind of natural preservatives,
that are strictly harmless to human health or
even improve health.
is as soon as possible after the milking transformed
into in a product that for months, and even for years, is
protected against bacterial invasion.
On top of that the milk is protected by the principle
of “antibiosis”. Like we know symbiosis
(literally “living together”), the contrary also exists.
Harmful bacteria in the milk are mostly single or
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
damaging visitors.
For bacterial life, cheese is too acid, too salt and too dry.
Moreover cheese contains too little oxygen, so bacteria
that could possibly survive without oxygen, could
impossibly penetrate in the very dense cheese mass.
Both protection systems are mainly destroyed by the
UHT treatment.
Bacteria that might have entered the cheese during
its production, will certainly have perished by the time
the cheese will be consumed, and more dangerous
types will cause damages to the cheese, that will clearly
show us this particular cheese is not fit for consumption.
Cheese
Cheese is absolutely not an ideal environment for
bacteria to survive. That knowledge has created
the production process applied for hard cheeses
the milk, that slowly but surely perishes,
28
If in an intact raw milk cheese would still contain any
harmful infection, we would find it on the crust or close
to it. Most of the hard cheeses are ‘coated’, but even
‘washed crusted-cheeses’ of the harder type
don’t need to give any problem: the crust should always
be removed carefully.
Mouldcrust cheese (grafted or natural flora) will almost
always show obviously when something is wrong.
In circumstances that are favourable for ‘dangerous
infections’, most of the time coloured moulds (mostly
dark coloured) will appear between the white mould
that the cheese maker has developed on these cheeses.
Butter
This concentration of water is not a source for
problems in itself, but it becomes a problem if
it contains remains of milk or cream that carry
harmful bacteria.
Today, this water and the remains of milk are
systematically traced by most of the producers
of artisan at the end of the production process.
When such fluid is found, the butter is knead a
second time, and rinsed beforehand if necessary.
Butter should legally consist of at least 83% of fat. Pure
fat is very resistant to degradation, and with the legally
guaranteed concentration of fat in our artisan butter
we are sure to deliver good quality. Problems will
mostly arise in the water that remains in the butter.
Concerning the presence of harmful bacteria,
the risks are very small. The first action in the
production of butter is the acidification of the
cream or milk. The strong development of favourable
lactic acid bacteria counters all opportunities for any
harmful bacteria to eventually develop.
Practically we notice that the water in artisan butter is
generally well diffused, while problems occur where
larger drops of water are concentrated between the
fat of the butter. This is the so-called ‘loose fluid’.
In many farms at the beginning of the acidification
pure cultures of favourable bacteria are added, to
improve this process.
29
Vlaamse Beroepsgeitenhouderij
Study club of the professional goat keepers
List of members 2007
Management :
Peter Van Kerkhove
Johan Van Waes
Koen Dhoore
Renaat Devreese
Reinhilde Van de Vondel
Stephan Blontrock
Johan Withoeck
president
treasurer
secretary + education
redaction newsletter
NAM E
Aerts Wim en Fien
Blontrock Stephan en Johanna
Brosens Ronny
De Beck Bart en Kathleen
De Bebuysere Grégory en Lieve
De Maeschalck Marc en Reinhilde
Devreese Johan en Nadia
Devreese Renaat en Katrien
Dhaene Paul en Veerle
Hermans Filip
Kusters Jef
Mertens Erwin en Bieke
Moriau Geert
Schep Herman en Cora
Overloop Karolien
Sierens Johan en Kristien
Sjongers Luc en Inge
Thomas Dirk
Van den Beghe Marc en Martine
Van Hulle Kurt en Sabinne
Van Kerkhove Peter en Monique
Van Leeuwen Cees
Van Waes Johan en Wendy
Vandeputte Ine
Vermeulen Raf en Maria
Withoek Johan en Veerle
Dhoore Koen
Govaerts Wim
30
NAME FARM
De Volle Maan
t Leenhof
Klokhofstede
t Reigershof
Kempense geitenkaas Polle
Stichting Ommersteyn
La chèvrerie du Try Moussoux
De Zonnegaard
Het Eikenhof
Spiegelhoeve
ADDRESS
Rue Léon Herman 26,
6953 Nassogne
Pompestraat 32,
8460 Oudenburg
Hovenierstraat 12,
2920 Kalmthout
Ijshoute 70,
9520 St.-Lievenshoutem
Rue de la lère Armée Américaine 27,
5100 Wepion
Wezepoelstraat 162,
9240 Zele
Pardoenstraat 12,
8460 Westkerke-Oudenburg
Polderstraat 4,
8420 De Haan
Eerselingenstraat 36,
2460 Lichtaart
Oude Molenstraat 62,
9170 Sint-Gillis-Waas
Schootseweg 50,
2381 Weelde
de Schiervellaan 5,
3650 Dilsen-Stokkem
a L ndries 40,
9420 Aaigem
Trymoussouse 15,
5600 Jamagne
Lage Vosbergstraat 16,
2840 Rumst
M ollevijver,
9991 Adegem
Klein-heidestraat 56,
3370 Neervelp
Pottelbergstraat 54,
3470 Stok Kortenaken
Meetkerkestraat 16,
8377 Zuienkerke
Prinsengoeddreef 37a,
9910 Knesselare
e E kstraat 218,
9160 Lokeren
Bukkestraat 35,
9890 Gavere
Windgat 21,
9090 Lochristie-Zaffelare
Bettenhoek 5,
9506 Geraardsbergen
Holstraat 34,
9170 Sint-Gillis-Waas
Spiegelstraat 4a,
9940 Ertvelde
Bruisbeke 11,
Degstraat 4,
9520
TELEPHONE
083/314188
059/251113
03/6770366
09/3623155
052/448039
0473/392670
059/236381
014/556150
014/655926
0498/296339
053/628108
071/668079
0472/337627
0494/798443
016/735406
016/777262
050/417618
09/ 3751781
09/348,78,88
09/3845068
09/3488883
054/325822
0473/487005
09/3572747
St. Lievens-houtem 053/630049
2230 Bauberg 0477/774695
MAILADDRESS
[email protected]
[email protected]
ronny,[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
info@geitenboerderij-eikenhof,be
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
[email protected]
SALE AT THE FARM
neen
neen
neen
ja
neen
ja
neen
ja
ja
neen
neen
ja
ja
neen
neen
neen
neen
neen
ja
neen
ja
ja
neen
neen
neen
ja
secretaris + vorming
bedrijfsbegeleiding
31
Manifesto in defence of
van de rauwmelkse kaas
1.
Raw-milk cheese is more than a wonderful
food, it is a deeply embedded expression of
4.
We call for an end to all discriminatory
regulations from the European Union,
World Trade organization, United States
’ Food and Drug Administration and other
government institutions that needlessly restrict
citizens’ freedom of choice to purchase these
foods, and threaten to destroy the livelihood of
the artisan craftsmen who produce them.
5.
We deplore attempts by regulatory authorities to
impose unattainable standards of production, in
the name of protecting human health.
6.
We believe that such impositions will have the adverse
a way of life. It is a culture, a heritage and
a cherished landscape. And it is under threat
of extinction.
2.
3.
32
Under threat because the values it expresses
are in opposition to the sanitation and
homogenization of mass produced foods.
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
for hundreds of years inspired, given pleasure and
provided sustenance but is now being insidiously
undermined by the sterile hand of global hygiene
controls.
unpasteurized dairy products is destroyed by
over-zealous sterilization procedures. So will the health
of human beings be destroyed through a diet of sterile
food.
Without any challenge, our immune system will
failand our medication become ineffective.
Moreover the unique flavor and aroma of the
cheese are conserved by non-pasteurization.
7.
8.
Be aware – that once the knowledge, skills and
commitment of this culture have been lost, they
can never be regained.
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 flexible, fair and appropriate regulatory
framework; sensible controls and a positive
disposition concerning the future.
www.slowfoodvlaanderen.be
33
34
35
www.gevaertgraphics.be