Consideration 10 - Milk Processing
Cow’s milk causes many problems. Significant destruction of milk ingredients occur when the proteins are hydrolyzed.
“Partially hydrolyzed formulas contain cow’s milk protein that has been processed through enzymatic and/or heat treatment to breakdown the protein present. Some manufacturers use a casein and whey combination while others use only whey. Presently the evidence suggests that partial hydrolysates tend to have beneficial effects on functional GI manifestations such as regurgitation and constipation, and these formulas may be considered as ‘solution’ infant formulas when formula-fed infants experience tolerance-related issues”
A Pooled Analysis of Growth and Tolerance of Infants Exclusively Fed Partially Hydrolyzed Whey or Intact Protein-Based Infant Formulas
1Nestlé Nutrition, Florham Park, NJ, USA
2EpidStat Institute, Ann Arbor, MI, USA
Milk is fragile. The ingredients listed on the infant formula container previously contain hydrolyzed protein.
“Select Hydrolyzed Infant Formulas
Good Start Gentle
Good Start Soothe
Similac Total Comfort
Infantile Colic: Recognition and Treatment
JEREMY D. JOHNSON, MD, MPH; KATHERINE COCKER, DO; and ELISABETH CHANG, MD,
The canning method of producing infant formulas .
Evaporated milk is a milk product, usually sold in cans, is made by removing about 60 percent of the water from ordinary milk. In the past, milk was put into a vat and subjected to a vacuum. Heat was added to this vat. The vacuum sucks the moisture out of the milk. Then the evaporated milk is put into cans. The canned milk is subjected heat treatment in pressurized containers. The milk would be subjected to the effects of heat during the heat up and cool down of the canned milk. The ready to serve infant formulas are prepared using this method except for the moisture reduction.
This method has largely disappeared from store shelves. There are infant formulas that do not add water to the final solution. These would go through a canning process or some other process that involves high heat.
“However, due to the uncertainty raised in some animal studies relating to the potential effects of low levels of BPA, the Government of Canada is taking action to enhance the protection of infants and young children. It is therefore recommended that the general principle of ALARAFootnote 1 (as low as reasonably achievable) be applied to continue efforts on limiting BPA exposure from food packaging applications to infants and newborns, specifically from pre-packaged infant formula products as a sole source food, for this sensitive segment of the population.”
It is relevant that a major news item produces a major change in Health Canada’s infant formula feeding policy. Perhaps a news item regarding goat milk will do the same.
The drying process not a benign process. The milk is pumped through small holes into a vat, which is put under a vacuum. The vacuum reduces the heat required to boil the water out of the milk. A reduction in the heat still leaves a lot of energy that has to be supplied for the latent heat of evaporation. A large amount energy is passed through the milk in order to evaporate the water. The temperature of the milk would be high while the evaporation occurred.
When skim milk is dried, the two main ingredients are protein and lactose. Lactose is a sugar and when dried turns into glue, hot glue. The black residues [unmovable stuff] seen on cookie baking pans is heat dried sugar and starch.
Dried formulas have to be easily dissolved when water is added. This is a “quality” that must be engineered into the formula. I see these formulas instantly disappear into the water. What the formula manufacturers have to do to achieve this I don’t know, but I do know it is a consideration that goat milk does not have to go through in order to be successful.
There are filtering machines that can remove water from milk. Pressurized milk is passed through a membrane with small holes. The holes are so small, they allow for the passage of water molecules through the membrane. The proteins, fats and other milk ingredients pass out of the membrane machine. These machines could harm the nutrients in milk. Some of the ingredients could get caught in the pressurized holes. This may cause large molecules to break apart. I will show you the fragility of the large molecules below. The pressure that the milk is under could be harmful to milk ingredients. Extreme high pressure has been used to pasteurize milk and homogenize milk. If it destroys bacteria, if harms other ingredients also.
“Regulating fatty acids in infant formula: critical assessment of U.S. policies and practices”
Correspondence: George Kent firstname.lastname@example.org
George Kent provides a thorough examination of infant formulas. George Kent also reports that there are 12 goat milk processing plants in China. Their production is for infants. I do not know what methods of production are used. Many years ago I sent an email to all the countries in the UN telling them that goat milk works for infant feeding. The possibility exists that my letter brought goat milks being fed to infants, to China. I have heard it said by the Chinese, that they can do things much faster in China.