English 101
Dr. Sonia Begert
Morgan Carlson
December 1, 2015
Keeping
a Family Milk Cow
A number of generations have passed since a family milk cow was common.
With the growing trend for self-sufficiency, a desire for healthy organic
foods, and food security many people are considering adding a cow to their
small acreage farm. With two acres, a good fence, and a small shelter it is
possible to decide to have a cow. Cows eat a lot of food and produce a lot of
waste. Cows also create a delicious healthy food that people can live off of.
Their manure is a wonderful way to amend your garden and your field will always
look trimmed and mown. Looking out into your pasture watching your cow turn
grass into milk, gives a satisfying feeling of contentment and well-being. In
this essay I will explain how cows will make a great addition to any farm and
enhance your life.
With the proper amount of pasture, hay, and fresh water a healthy cow
will produce a sufficient amount of milk for a family. A cow can provide a majority of a family's
caloric intake with milk, yogurt, and cheeses. Homemade dairy foods create a
vital, life sustaining diet. Many frontier families literally lived off their
family cow. In order to produce milk a
cow needs to first have a baby calf. Yes, breeding is necessary in order to
have milk. There are people trained in artificial insemination who can breed
your cow without having to keep a bull. As long as you continue to milk a cow
it continues to produce milk, a cow can go for several years on one lactation
cycle. Milking can be done on your schedule as long as it is done regularly. If
you leave the calf nursing it is possible to milk only once per day reducing
the amount of time needed for care. Milking can be done by hand or with a
milking machine. This process can usually be accomplished within one half hour
including cleanup. Knowledge of dietary needs, diseases and their potential
impact is necessary to reduce any health problems your cow could develop. The
health of your animal directly influences the quantity and quality of the milk.
This type information is readily available in books and on-line. The reason you
would choose a family milk cow is mostly the milk.
Fresh milk from the cow needs to be
tasted to help make your decision. Fresh products of any kind generally have a
superior flavor. Store bought homogenized milk has a watery consistency in my
opinion. Fresh milk is full of a variety of flavors ranging from nutty to
creamy. Depending on the season and what your cow has been eating will subtly
change the delicate nuances in the milk. This influences not only the beverage
of milk but the types of cheese you may choose to make. My family makes cheddar,
capturing a nutty flavor in the spring and a soft herbal cheese during the
summer when the milk has a creamy quality.
You will need to judge for yourself.
It is my belief that top quality raw milk is an important health
building food. The decision to drink raw milk is a personal one. The government
provides many stern warnings regarding the dangers of raw milk. Raw milk can
contain dangerous bacteria such as Salmonella, E. coli, and Listeria. Many
occurrences of these contamination's occurred when industrialized farming began.
Practicing safe handling can eliminate the possibility of problems. Since you
are milking yourself you can control this handling, unlike purchasing it from
an outside source. Pasteurizing your own milk is possible and relatively easy
if this is a concern, however; 10 million people in the U.S. alone actively
seek out raw milk. Studies have shown it to protect against infection,
diarrhea, rickets, tooth decay, and TB. In early animal studies, animals fed
raw milk had better growth, denser bones, greater integrity of internal organs,
less anemia, fewer signs of anxiety and stress, and fewer signs of nutrient
deficiency than animals fed pasteurized milk. Problems were attributed to
pasteurization's destruction of lipase. Dr. J. R. Crewe article on “Pediatr Gastroenterol Nutr.” “In the early 1900's
the Mayo Clinic administered the “Milk Cure”, which consisted of drinking 4-5 quarts of raw milk a day,
obtaining favorable results for a range of illnesses including cancer, kidney
disease, allergies, skin problems, urinary tract problems, prostate problems
and chronic fatigue. These results were not obtained with pasteurized milk.”
Many studies have linked consumption of pasteurized milk with lactose
intolerance, allergies, asthma, ear infections, gastrointestinal problems,
diabetes, auto-immune disease, attention deficit disorder and constipation. According
to Westin Price “Over 80% of those advised by a health care professional
who were lactose intolerant were able to consume raw milk without a problem.” There
is substantial epidemiological evidence from studies in Europe that consumption
of raw milk during childhood may protect against asthma, allergies and other
immune-mediated diseases.” In an article of Chris Kressers “Let's Take Back Your Health.” A
large cross-sectional study demonstrated a significant inverse association
between “farm milk” consumption and childhood asthma, rhino conjunctivitis,
sensitization to pollen and other allergens. It is thought that low dose
exposure to a variety of bacteria may help regulate immune responses. Another
hypothesis is that the higher level of omega-3 fatty acids in grass fed dairy
help eliminate hyper allergic reactions. Raw milk is less susceptible to
contamination than pasteurized milk due to its probiotic bacteria and
antimicrobial enzymes. However, hygiene standards are important when handling
unpasteurized dairy products.”
Raw milk usually comes from cows that graze on grass. Raw milk contains
lactic acid producing bacteria that protect against pathogens. Pasteurization
destroys these helpful organisms, leaving the finished product devoid of any
protective mechanism should undesirable bacteria inadvertently contaminate the
supply. Raw milk in time turns pleasantly sour while pasteurized milk lacking
the beneficial bacteria, will putrefy. That is not all that pasteurization does
to milk. Heat alters milk's amino acids making the whole complex of proteins
less available; it promotes rancidity of unsaturated fatty acids and
destruction of vitamins. Vitamin C is usually completely lost and it alters
mineral components such as calcium, chlorine, magnesium, phosphorus, potassium,
sodium, and Sulphur as well as many trace minerals making them less available.
Pasteurized milk puts a strain on the pancreas to produce digestive enzymes
this explains why milk consumption in civilized societies is linked to
diabetes. Pasteurization destroys all the enzymes in milk. The test for
successful pasteurization is the absence of enzymes. Many people experience
digestive and other problems when they consume pasteurized milk, but have no
trouble with raw milk. Fresh raw milk is easily available from your family cow
even though many states have outlawed it for commercial production.
Manure
A lactating cow can produce 150 lbs. of manure daily. Is this a problem
or a benefit? Fresh manure contains microbes that may be dangerous. If manure touches food it can cause food
borne illnesses. While in the process of decomposing the microbial activity
creates heat that can burn your plants.
If it is not stored in an appropriate location runoff can cause drinking
water to become contaminated. The smell is also something that comes to mind
when discussing manure. This all sounds like a disaster however, according to
Carl Rosen “manure is an excellent organic fertilizer and has been used since
the dawn of agriculture to increase plant production. Manure increases the
organic matter in soil and increases the water-holding capacity in sandy soils
while increasing drainage in clay soils. It reduces water and wind erosion and
promotes the growth of earth worms.” If it is stored and composted you can make
sure that no runoff occurs. Wheelbarrows, buckets, and equipment that have
touched fresh manure should not touch produce that will be eaten raw. It should be incorporated into the soil when
it has been aged. If you didn't have a cow, commercially processed bagged
manure is available to purchase. This would eliminate any risk of being exposed
to pathogens in raw manure. The catch to this is that the manure is from
commercial feed lots and probably contains antibiotics and other products that
an organic homestead is trying to avoid. The manure from your family cow
usually contains bedding which is carbon rich. The manure is nitrogen rich so
when composting this is the perfect blend. With the proper carbon/nitrogen
ratio the manure pile will break down rapidly and any smell can be eliminated
by adding more high-carbon material like dry leaves, sawdust, or hay, to reduce
it. Once composted you will have a beautiful, crumbly, black, odorless soil to
put on all your plants. Manure is a
valuable fertilizer for any farming operation and has been for centuries to
supply needed nutrients for crop growth. With proper handling this product is
frequently referred to as “black gold”.
Owning a family cow provides lots of practical benefits. With the
appropriate hygiene practices and proper waste management your cow will provide
a wealth of rewards. Cows eating a grass-based diet provide a great tasting,
nutritious, health giving drink that can't be found in the grocery store. Your
precious soil amendment, “black gold”, will remarkably improve your vegetable
garden. You will make time to milk and enjoy the gratification and serenity
that a cow can bring. There are many good reasons to consider a cow or two.
Sources
Kresser, Chris. “Let's Take
Back Your Health.” Raw
Milk Reality. May 18, 2012. WEB
Rosen, Carl and Bierman Peter. M., Using
Manure and Compost as Nutrient Sources for Fruit and Vegetable Crops.
University of Minnesota. Dept. of Soil and Water, and Climate. Web.
Price Weston. A campaign for real milk,
Westin A. Price Foundation Feb. 5, 2014. web.
Crewe J. “J Pediatr Gastroenterol Nutr.” forerunner of the Mayo Clinic in Rochester, Minnesota,1986 Mar-Apr;5(2):242-7. Web.
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