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© 2011 Akshayakalpa Farms and Foods Private Limited - Confidential
Rediscovering the glory of
Organic Raw Chilled milk
Dr. GNS Reddy, Managing DirectorAkshayakalpa InitiativesTiptur, Karnataka
Phone: +91 9900092392e-mail: [email protected]: www.akshayakalpa.org
Akshayakalpa Brings the Farm Fresh Raw chilled milk to your kitchens
Traditional milk collection system
No quality control in production and collection of milk
Traditional Cattle sheds- unhygienicCows suffer from various diseases
New Generation farms
Cow comfort takes the precedence
Problems in the current practices of milk production
1.Heavy bacterial load2.No control on use of antibiotics3.No control on use of hormones4.Adulterations5.No cold chain provisions
© 2011 Akshayakalpa Farms and Foods Private Limited - Confidential
Organic Milk
What is organic milkUtmost cow comfort and stress free living conditionsFree StallingFodder grown under organic conditionsNo cattle feed from unknown sourcesNo traces of Antibiotics in MilkNo traces of Hormones in MilkNo traces of chemicals in MilkLeast bacterial countEnd to end cold chain- Milk from udder directly enters the chillerCold chain maintained up to consumers door
New Generation Dairy Farms
Automated , IT integrated Dairy farms for Pure and safe Organic Milk production
Chiller is integrated into farm. Milk from udder directly enters tye chilled and cooled to 4 degree C
Farmers produce power on their own farms
Technologies employed - I• Latest cow shed designs for ensuring maximum cow comfort•Automatic milking systems• Sensor based data gathering and remote reporting• Automatic chiller integration on the farm
•Advanced biogas generation systems for captive power production• On the farm silage production• End to end cold chain• Organic fodder production on the farm•Drudgery reduction technologies on the farm
• No cow dung removal• No composting• Use of fodder harvesters• Use of chaff cutters
•Integration of livestock into coconut based farming systems
Technologies employed - II
Fodder based diets for organic milk production
Cows are fed only with green fodder
Fodder diversity for nutritional security
Azolla grown on the farm as protein supplement
What Farmer gains
•Remunerative employment
•Nett. Earnings- Approx Rs. 50000/Month
•Life style- Better Health care, Education, housing
•Coconut gardens- Improved Yields
In the News
19
Raw Milk is Uniquely Safe
Consider the calf, born in the Shed, which then suckles on its mother’s manure-covered teat. How can that calf survive?
Because raw milk contains multiple, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria.
20
Built-In Protective Systems in Raw MilkLactoperoxidase
Uses small amounts of H2O2 and free radicals to seek out and destroy bad bacteria
In all mammalian secretions—breast milk, tears, etc.
Lactoperoxidase levels 10 times higher in goat milk than in breast milk
Other countries are looking into using lactoperoxidase instead to pasteurization to ensure safety of commercial milk
British Journal of Nutrition (2000), 84, Suppl. 1. S19-S25.Indian Journal Exp Biology Vol. 36, August 1998, pp 808-810.1991 J Dairy Sci 74:783-787Life Sciences, Vol 66, No 23, pp 2433-2439, 2000
21
Built-In Protective Systems in Raw MilkOther Bio-Active Components I
Lactoferrin - Steals iron away from pathogens and carries it through the gut wall into the blood stream; stimulates the immune system.
Polysaccharides - Encourage the growth of good bacteria in the gut; protect the gut wall
Medium-Chain Fatty Acids – Disrupt cell walls of bad bacteria; levels so high in goat milk that the test for the presence of antibiotics had to be changed.
Enzymes – Disrupts bacterial cell walls.
Antibodies - Bind to foreign microbes and prevent them from migrating outside the gut; initiate immune response.(British Journal of Nutrition (2000) 84. Suppl. 1, S3-S10, S11-S17)
22
Built-In Protective Systems in Raw MilkOther Bioactive Components II
White Blood Cells – Produce antibodies against specific bacteria
B-lymphocytes – Kill foreign bacteria; call in other parts of the immune system
Macrophages – Engulf foreign proteins and bacteria
Neutrophils – Kill infected cells; mobilize other parts of the immune system
T-lymphocytes – Multiply if bad bacteria are present; produce immune-strengthening compounds.
23
Built-In Protective Systems in Raw MilkOther Bioactive Components III
Lysosyme – Kills bacteria by digesting their cell walls.
Hormones & Growth Factors – Stimulate maturation of gut cells; prevents “leaky” gut.
Mucins – Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease.
Oligosaccharides – Protect other components from being destroyed by stomach acids and enzymes; bind to bacteria and prevent them from attaching to the gut lining; other functions just being discovered.
24
Built-In Protective Systems in Raw MilkOther Bioactive Components IV
B12 Binding Protein – Reduces vitamin B-12 in the colon, which harmful bacteria need for growth
Bifidus Factor – Promotes growth of Lactobacillum bifidis, a helpful bacteria in baby’s gut, which helps crowd out dangerous germs
Fibronectin – Increases antimicrobial activity of macrophages and helps to repair damaged tissues.
25
Destruction of Built-In Safety Systems by Pasteurization
Component Breast Milk
Raw Milk
Pasteurized Milk
Infant Formula
B-lymphocytesMacrophagesNeutrophilsLymphocytesIgA/IgG AntibodiesB12 Binding ProteinBifidus FactorMedium-Chain Fatty AcidsFibronectinGamma-InterferonLactoferrinLyxozymeMucin A/OligosaccharidesHormones & Growth Factors
XXXXXXXXXXXXXX
XXXXXXXXXXXXXX
inactivatedinactivatedinactivatedinactivatedinactivatedinactivatedinactivated
reducedinactivatedinactivatedinactivatedinactivated
reducedreduced
inactivatedinactivatedinactivatedinactivatedinactivatedinactivatedinactivated
reducedinactivatedinactivatedinactivatedinactivatedinactivatedinactivated
Scientific American, December 1995The Lancet, Nov 17, 1984
26
Heat Resistant Pathogens in Pasteurized Milk
Johne’s bacteria (paratuberculosis bacteria)– Suspected of causing Crohn’s disease, now routinely found in pasteurized milk
B. Cereus spores survive pasteurization
Botulism spores survive pasteurization
Protozoan parasites survive pasteurizationElliott Ryser. Public Health Concerns. In: Marth E, Stelle J, eds. Applied Dairy Microbiology, New York, Marcel Dekker, 2001.
27
Modern Milk Production
Highly industrialized, with many possibilities for contamination during and after processing.
28
Proteins in Milk
MILK PROTEINS: Three dimensional, like tinker toys
CARRIERS: Carry vitamins and minerals through the gut into the blood stream; enhance the immune system; protect against disease
IMMUNE DEFENSE: Pasteurization and ultra-pasteurization flatten the three-dimensional proteins; the body thinks they are foreign proteins and mounts an immune defense.
DISEASES: Immune attacks lead to juvenile diabetes, asthma, allergies and other disorders later in life
ALLERGIES: More and more people unable to tolerate pasteurized milk; one of the top eight allergies; some have violent reactions to it.
29
Effect of Commercial Pasteurization Temperatures on Vitamin Availability in Milk
A No significant change
B-1 Down 3-20%
B-6 Inactivated
B-12 Down 10% but carrier proteins destroyed
Riboflavin Heat stable, but light sensitive
Sodium No significant change
C Down 77% upon storage
D Down, fortified
E Down 15%
K No significant change
30
Effect of Commercial Pasteurization Temperatures on Mineral Availability in Milk
Selenium Down 9.7%
Iron Down 66%
Copper Up 44%
Zinc Down 69.4%
Sodium No significant change
Potassium No significant change
Calcium Down 21%
Magnesium No significant change
31
Other Health BenefitsThere are many non-vitamin components of milk that contribute to better health and growth and maturation in children.
Nucleosides and nucleotidesPolyaminesOligosaccharidesTransfer proteinsPeptides affecting coagulation and blood pressureImmunomodulatory peptidesAntioxidants
Many of these components are heat labile, and are reduced or destroyed by pasteurization
32
Raw Milk StudiesChildren fed raw milk have more resistance to TB than children fed pasteurized milk.
(Lancet, p 1142, 5/8/37)
Pathological organisms do not grow in raw milk but proliferate in pasteurized milk. (The Drug and Cosmetic Industry, 43:1:109, July 1938)
Raw milk prevents scurvy and protects against flu, diphtheria and pneumonia. (Am J Dis Child, Nov 1917)
Raw milk prevents tooth decay. (Lancet, p 1142, 5/8/37)
Raw milk promotes growth and calcium absorption. (Ohio Agricultural Experiment Station Bulletin 518, p 8, 1/33)
Raw cream prevents joint stiffness. (Annual Review of Biochemistry, 18:435, 1944)
Raw milk protects against asthma and allergic skin problems. (Lancet 353:1485, 1999)
After three generations on pasteurized milk, cats developed numerous health problems and pathologies of behavior. At four generations, all reproduction ceased.
(Pottenger’s Cats, 1983, Price-Pottenger Nutrition Foundation)
Pasteurization destroys B complex, C, D, enzymes and whey proteins. (See numerous abstracts listed at www.realmilk.com)
33
The Milk Cure
ANCIENT: Since ancient times, an exclusive raw milk diet has been used to cure many diseases.
MAYO CLINIC: In the early 1900s, the “Milk Cure” was used at the Mayo clinic to successfully treat cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems, chronic fatigue and many other chronic conditions.
ONLY WITH RAW MILK: The Milk Cure only works with raw milk; pasteurized milk does not have these curative powers.
Crewe, JR. Raw Milk Cures Many Diseases, www.realmilk.com
34
Feed Given to Confinement Cows
Feed Result in Milk
Soy Allergenic soy protein and estrogenic isoflavones
GMO Grains/ Ground nut cake
Aflatoxins (liver poisons)
Bakery Waste Trans fatty acids
Citrus Peel Cake Cholinesterase inhibitors (pesticides that act as nerve poisons)
Hormones and Antibiotics Hormones and Antibiotics
35
Cows on Green grass
Consume the food that cows are designed to eat (grass)
Healthy – need no antibiotics
Life span 12-15 years
36
Confinement versus Grass-Fed ButterYellow color is a sign of much higher levels of vitamin A and CLA
Full time remunerative employment for the educated farmers
TeamManagement, Marketing & Finance Technical
Directors & Advisors
Mr. Ravishankar G.S Entrepreneur and Technology industry veteran (formerly Sr. VP, Wipro Limited)
Dr. GNS Reddy, 30 years experience in NGO sector - Chief Promoter and MD (Formerly, VP, BAIF)
Operations Dr. T Prasanna, 30 years experience in dairy industry, COO & Marketing (Formerly MD, KMF, Bellary Milk Union)
Automation Support: A team of 9 engineers form IT industry are part of this ventureVeterinary Team, Engineering team &Extension team
© 2011 Akshayakalpa Farms and Foods Private Limited - Confidential
Thank You
Dr. GNS Reddy, Managing DirectorAkshayakalpa InitiativesTiptur, Karnataka
Phone: +91 9900092392e-mail: [email protected]: www.akshayakalpa.org