At the beginning of October, we attended a scientific conference in Switzerland, organised by the Farmhouse and Artisan Cheese & Dairy Producers European Network (FACEnetwork). Here, among other topics, nutritional issues were highlighted in one of the sessions, with two presentations on the topic of the health benefits of raw milk.

One was given by Priv.Doz. Dr. Franziska Roth-Walter, lecturer from the University of Veterinary Medicine in Vienna and the other by Dr. Betty van Esch, Senior Scientist at the division of Pharmacology at UIPS, Faculty of Science, Utrecht University.

We learned that one of the first defence reactions of the body during infection is the storage of vitamins and trace elements in the liver and in certain immune cells. (1) Nutrient deficiencies are not only harmful to pathogens, but also to the cells involved in the body’s defence and contribute to the development of inflammatory reactions. If inflammation becomes persistent, it can cause a wide range of chronic diseases.

If nutrients can be delivered to the affected cells, this will contribute to the elimination of the now harmful inflammation. In raw milk, trace minerals and vitamins are largely contained in proteins of colloidal size, such as iron in a protein called lactoferrin.

These proteins, which are difficult to digest, are absorbed from the small intestine into the lymphatic system and not into the blood, where they are stored. (1) They are thus absorbed by a large number of cells involved in the body’s defence. However, it is important to note that this is only the case for raw, untreated milk, as the proteins involved are heat-sensitive and homogenisation destroys their structure, precipitating them.

In addition, what the cow eats also matters. The highest levels of polyphenols and flavonoids, which increase the vitamin content of the milk, are achieved at pasture, and are lower at hay feeding, but are lowest in silage (1).

Studies to date have shown that raw milk is particularly beneficial in the case of allergic reactions (linden and grass pollen, cat hair, food allergies) and asthma. Even people sensitive to milk tolerate raw milk better.

Priv.Doz. Dr. Franziska Roth-Walter: Micronutrient-transport by whey proteins: A missing link to health and immune resilience.

(2) Living close to nature strengthens the immune system, but eating highly processed food, e.g. milk that has been subjected to intense heat treatment or homogenisation, sensitises the immune system. (2) Fermentation does not destroy the health protective effects of milk, in fact it produces a wide variety of protein breakdown products, peptides, which have an effect on the immune system. Studies show that there are clearly more biologically active proteins and peptides in raw milk and fermented milk products made of raw milk. (2)

Raw milk, however, can be a hygiene concern if it is not sufficiently pure. It can be a source of coliforms, salmonella, celiac disease or TB, and it is no coincidence that pasteurisation has become widespread and that the marketing and consumption of raw milk is restricted in many countries. The raw nature of milk protein can be preserved by heating it to about 60°C. At this temperature, only thermisation is possible, which is only a reassuring solution if the milk is carefully produced and handled. The pharmaceutical industry is therefore seeking to reconcile hygiene with health benefits by means of milk-based food supplements. Experiments are being carried out with the production of whey powder concentrates containing, for example, lactoglobulin, which is also a good source of zinc (1). An important aspect of the development is to ensure that the substances in the food supplement are absorbed into the lymphatic system and not into the blood.

Dr. Betty van Esch: Raw milk and Raw milk Kefir for the dietary management of allergic diseases

In the light of the above, we can advise small farmers to try, as far as possible, to graze hay-based feed. We can devote much more attention to one cow and this gives us the opportunity to produce high quality and high purity milk. If the test results show that high-purity milk can be produced, it is worth using it to make a dairy product, such as kefir or cheese, which preserves the beneficial physiological effects of raw milk, possibly after a mild heat treatment.

The beneficial physiological effect is in the watery part of the milk, the fat content is small, so products made from it can be subjected to more heat treatment for greater food safety (2) After that, there is nothing left to do but to sell them, during which it is important to emphasise and make consumers aware of the health benefits of their product, helping them to become health-conscious and to understand what they are getting in return for a potentially higher price. In this way, we can contribute to the appreciation of local products with a higher added value, to the survival of the local artisanal food industry and thus to our own work and livelihood.

Literature used:
(1) Priv.Doz. Dr. Franziska Roth-Walter: Micronutrient-transport by whey proteins: A missing link to health and immune resilience.
13th FACE Conference “Raw - Cru - Raw”, Grangeneuve-Fribourg, 2023.10.13
Link to the presentation
last viewed: 12 November 2023.

(2) Dr. Betty van Esch: Raw milk and Raw milk Kefir for the dietary management of allergic diseases
13th FACE Conference “Raw - Cru - Raw”, Grangeneuve-Fribourg, 2023.10.13
Link to the presentation
Last viewed: 12 November 2023.