Organic Dairy Farming

Organic Dairy Farming

INDEX

  • Organic Dairy Farming
    • Prelude
    • Objectives of Organic Dairy Farming
    • Concept of Organic Dairy Farming
    • Process of Organic dairying
    – Transition or conversion period
    – Origin of Animals
    – Living condition
    – Mutilation
    – Breeds and Breeding
    – Nutrition and Feeding
    – Grazing Management
    – Animal Health and Welfare
    – Record Keeping

• Nutritional Aspect
– The effect of Feed on nutritional quality of milk
– Milk Lactose Content
– Milk Protein Content
– Vitamins and Antioxidants
Ethical Aspect
– “The Good Health”
– Cows Become Part of the Farming System
– Animal welfare
• Economical Aspect
– More economic return

• Certifying bodies worldwide
• Process of certification and USDA organic
• The USDA Organic
• Various categories of Organic certifications

Organic Integrity and organic promises: The overview of organic goodness
• Organic Milk and Milk Products
• Superiority in terms of quality of products
• Premium nutritional quality of organic milk and milk products fat:
• CLA (conjugated linoleic acid):
• Omega-3 Fatty Acids
• Beta-carotene:
• Flavour and Taste
• GMOs & Solvents
• Hormones
• Pesticides
• Antibiotics

• Organic Farming in New Zealand
• The organic essentials
• Soil management
• The good health of paddock
• The feed resource management: Optimum pasture to feed
• Animal welfare
• Diseases and treatments
• Calf Rearing
• Cleaning of Farm
• Sustainability
• Certifications and regulatory agencies:
 Requirements for conversion
 Land / pasture
 Feed
 Livestock:
 Antibiotics
 Milk premium Prices

  • Milkio’s Organic Ghee:
  • Background
  • Milkio Ghee
  • Product specifications
  • Quality assurance is Milkio’s priority
  • Our raw materials are from organic cows from New Zealand’s organic dairy farms
  • Epilogue

CHAPTER I

Organic Dairy Farming

Prelude:

‘Organic’ dairy products are those who derived from cattle raised on predominantly organic dairying method where forage on pastures, fresh herbage and organic certified feeds are the source of nutrition for animal. Several current studies on organic dairy farming affirmed elevated nutritional properties of milk and milk products coming from organic cows. These are further supported by scientific data where the health benefit parameters are very conspicuous.

The organic farming movement has begun in England during 1940’s. The major impetus for conceiving the idea of producing and purchasing organic food were that healthy soil lead to healthy crops, healthy animals, healthy humans, and a healthy planet. The science behind this movement involved to increase soil organic matter and biology to create a sustainable, dynamic environment for producing healthy food and feed. Concept of Organic dairy farming is a relative newcomer and surged in to this field with the growing concern that synthetic inputs to maximize yields poses threats to the environment and health.

But the paradigm shift from the conventional to organic dairying happened when the consumer’s awareness about organic dairy products increased. Thus the new concept of organic dairying established itself as a major category or a gateway product to the organic food world as soon as stepped into organic marketplace in the 1990. With days past the concept has become stronger with the increased consumer believe about the organic dairy products as healthier, natural and premium and ideal as per animal welfare views than conventional dairy products.

Various certification agencies of different countries are providing ‘Organic’ certification through verifying dairying practice of the farm. Considering the premium price structure due to growing consumer’s faith on organic dairy products, the primary objectives for world’s leading dairy brands are now to fulfill those requirements to become certified organic.
The organic farming in New Zealand is a holistic approach based upon ecological interactions and biological process of crops, protection from pests and diseases, livestock’s and human nutrition and profitable return to the farmer, which consequently results a sustainable organic dairying system.

An exceptional forage management and utilizing the benefits of ecological approach to health care, maintaining soil fertility by supplying natural fertilizers through etc. helped New Zealand to develop a low-input high-output organic farming system that reduces production costs and increases profitability while providing environmental sustainability. Moreover, the organic milk and milk products are premium and gives a sustainable return to the farmers.
Ghee is the most nutritious and purest form of milk fat which can stay shelf-stable up to 12 months under proper storage conditions. Extremely low free fatty acid (FFA) content offer a high smoke point and make it ideal for deep frying, baking and sautéing. Milkio produces ghee with best quality organic cow milk butter procured from NZ only. The method of ghee making is traditional under proper preserving condition, thus the ghee retains all the nutritional benefits, freshness and terroir of New Zealand’s organic milk.
Milkio’s raw materials are certified organic.

Milkio is honest and willing to declare their organic goodness in the Ghee through various analytical tests results and discussions.

The ‘Organic’ certifications by BIO-GRO (which is supported by USDA ORGANIC too) has further smoothen Milkio’s journey as ‘Organic’

bio gro

Objectives of Organic Dairy Farming:

  1. Raising animals in a system considering the environmental sustainability and human health on consumption of animal products
  2. Allowing animals to meet their basic behavioural needs and reduce stress
  3. Producing healthy animal products free from toxic chemical residues
  4. Use of naturally available resources to achieve reasonable cost of production which confer production and economic sustainability to the farm
  5. Developing soil, crops and animal continuum leveraging the naturally available nutrients
  6. To promote animal welfare by using humane methods of livestock farming

Concept of Organic Dairy Farming:

Organic dairy farming is a self sustainable system for producing milk and milk products. Structured and goal based regulations assigned by regulatory agencies for organic farming system allows farmers to manage their own particular situations independently and individually, while maintaining organic integrity.

Organic dairy farming involves raising animals on organic and biodegradable inputs from the ecosystem in terms of animal nutrition, animal health, animal housing and breeding. This includes natural cultivation of pastures without use of chemical fertilizers or pesticides, have sufficient access to green pasture, along with the very limited to no use of antibiotics and hormones. It consciously avoids the use of synthetic inputs such as feed additives and genetically modified inputs or artificial breeding interventions.

The farmer’s management toolkit combines three types of concepts:

  1. Soil management and water management system for natural, highly nutritious feed and fodder production and ample availability of water
  2. Farm management system including efficient feeding management and seasonal breeding system to coincide the maximum feed requirement and the peak season of pasture growth
  3. EProcess of Organic dairying

Process of Organic dairying

The transformation of conventional animal husbandry system to organic animal husbandry system needs a specific conversion period before it is certified. Three concepts those act synergistically to succeed the conversion are:

  • Feed conversion from synthetic to all natural
  • Animal husbandry system conversion from using antibiotics and hormones to using naturopathy
  • Ideological conversion of farmers from high input-high output dairying to low input-moderate output dairying. Although synthetic inputs maximize yields but poses threats to environment, animal and consumers’ health. Organic farming negates these threats by relying on pasture based dairying.
  • Establishment of a sustainable dairy farming for generations while lowering the environmental load

Transition / Conversion Period

Conversion period is the time between the initiation of organic management and certification of feeds and animal husbandry as completely organic. It generally starts from at least 12 months prior to first sale of organic milk.

All production animals on the farm (milking cows, dry cows and young heifers) are fed either certified organic feed or feed grown in the land completely free of artificial fertilizers, pesticides, germicides or any other prohibited materials and in its last year of conversion to organic or the silage which is produced from organic pastures only.

Converting to an organic dairy farm from conventional farm can take as long as three years because the USDA organic and NZFSA, New Zealand standards require the soil to be kept chemical free for two years and three years respectively and then the animals must feed on organic pastures for an additional year before the milk can be labelled organic.

Origin of Animals

The certification of organic states that the origin of milk can be certified as organic if only comes from animals that all are born or raised in an organic farm. But in case of the first time conversion for any farm when all the animals are not essentially born or raised organically, the certification programme allows introduction of calves up to 4 weeks old who have received colostrum and are on a diet consisting mainly of full milk.

Nutrition and Feeding

100% organically grown feed and fodder without use of chemical pesticides or artificial fertilizers and free from genetically modified organisms, natural vitamin and mineral supplements, and fresh water without contamination are only used as the source of feeding and nutrition for the animals in an organic system. The use of conventional feeds, synthetic growth hormones, synthetic supplements, preservatives, artificial colouring agents, urea, farm animal by-products to ruminants, feed subjected to solvent extraction, feed with addition of chemical agents, pure amino acids, and genetically modified organisms or products thereof are not allowed. Synthetic milk replacers are also prohibited. Calves must be fed on organic milk only. However, in some cases only 15% of total feed could be obtained from conventional farms.
The manure/ fertilizer should come from organically kept animals and more than 50 per cent of the feed shall come from the farm unit itself or shall be produced in cooperation with other organic farms in the region except under very unusual circumstances such as a national, state or local weather emergency or a fire or flood on an organic farm.

Grazing management

The main forage species reported for organic farming includes orchard grass (Dactylis glomerata), Kentucky bluegrass (Poa pratensis), quack grass (Elymus repens), timothy (Phleum pratense), red clover (Trifolium pratense), white clover (Trifolium repens), ryegrass and alfalfa (Medicago sativa). Most of the organic regulations states pasture access for at least 120 days (USDA) or for most of the time so that 30 – 60% of feed comes from pasture.

Feed expenses during the grazing season months are generally assumed as lowest which is another driving force to shift to pasture-based feeding system. An additional advantage is reported as increases in milk sold per cow during the grazing season, which can be attributed to the nutritious and abundant pasture during the spring as well as cows reaching peak lactation for herds with seasonal calving. However, relying on only grazed as a lactating cow diet may result in overall reduction in milk production compared with cows fed a diet that contains some stored feed or all stored feed due to inadequate dietary energy supply.

Pasture-based farms have implemented few strategies to improve production and management. They generally rotate lactating cows more frequently achieve uniform pasture composition and consumption. They also restrict over grazing of cows immediately after pasture re-growth to prevent spoilage.

Every organic farm follow a leader-follower system, i.e., dry cows or heifers follow lactating cows, is another grazing strategy for better utilization of available herbage and therefore increase in milk production of high-producing cows.

CountryMinimum period of grazingFeed intake from grazingAct/ Rule/ Standard
United States of AmericaGrazed for 120 d per yearDuring grazing season, 30% of total forage intake must come from pasture.Organic foods production act provisions 2014 (US Government Printing Office, 2014)
Canada

Pasture access during grazing

season

 

During grazing season, 30% of total forage intake must come from pasture. 60% of DM in daily rations consists of hay, fresh/dried fodder, or silage.Organic Production Systems General Principles and Management Standards 2011 (Canadian General Standards Board, 2011)

European

Union

Pasture access for grazing whenever conditions allow

Pasture access for grazing whenever conditions allow

60% of DM in daily rations consists of hay, fresh/ dried fodder or silage.

Guidance document on European Union organic Standards 2010 (Department for Environment Food and Rural Affairs, 2010)
JapanPasture access, no less than twice a weekFeeds other than fresh or dried fodder or silage are less than 50% of the average feed intake, in dry weight.Japanese Agricultural Standard for Organic Livestock Products, 2005 (Ministry of Agriculture Forestry and Fisheries)
New Zealand

Ruminants must be grazed through out the grazing season.

150 d

For herbivores, a minimum of 50% of feed must come from pasture.Bio-Gro and Asurequality Organic Standard For Primary Producers, 2013
Australia

Grazing of animals in natural/ range land areas is considered part of an organic production system

National Standard for Organic and Bio-Dynamic Produce, 2013(Organic Industry Standards and Certification Committee, 2013)

  • Animal Health and Welfare

In an organic system animals lose their organic status if they are treated three times or more with conventional veterinary medicines within one year. Therefore, an organic approach to animal health care focuses on prevention of disease through diet, shelter, breeding and husbandry practices, rather than treatment.

Use of natural medicines and methods like ethno veterinary medicine, homeopathy, ayurvedic medicine and acupuncture are generally common approach in organic farming system. The uses of conventional veterinary medicines are allowed when no other justifiable alternative is available or the life and death situation arrive. When conventional veterinary medicines are used, the withholding period is at least double the legal period to declare the animal organic once again.

  • Record Keeping

Records must be kept on source of animals, farm management, feeding and health care practices for each animal or herd with highest level of traceability. As per any organic regulations the organic producers should maintain sufficient records of identity of all organically managed animals, and edible or non-edible animal products produced in the operation.

CHAPTER II

Where does organic dairying differ from Conventional dairying: An overview on nutritional, ethical, environmental and economic aspect?

Nutritional Aspect:

Organic milk is perceived to possess higher nutritional value through benefits gleaned from the pasture. The beneficial omega-3 fatty acids and conjugated linoleic acids are at higher levels in organic milk compared to conventional milk. Pasture-raised organic cow’s milk has significantly higher levels of vitamin E, beta-carotene, and other antioxidants than milk from conventional dairying.

  • The effect of Feed on nutritional quality of milk:

Conventional feeds comprised of fresh forage, conserved forage (dry and wet forages) and concentrates. Conserved dry forage includes hay and straw, whereas wet forage includes silage. Fresh Forage is higher in PUFA, unsaturated fatty acids, especially ALA and other omega-3 fatty acids and more prominently in the early stage of maturity. These omega-3 fatty acids cannot be synthesized in the mammary glands of dairy animals and thus the contents are highly dependent on the intake of the respective compounds in the diet. Thus milk and milk products from pasture based organic farming contain higher amount of omega-3 fatty acids.

The availability and variability of feed vary with the season, which indirectly influences the nutrient composition of milk. Normally, the nutritional quality of milk, especially the ratio omega-6 to omega-3, is reduced during winter due to the shifting of the feeding system from outdoors (normally in summer) to indoors (normally in winter). The indoor feeds are generally consists of concentrate and conserved forage whereas outdoor feed is fresh forage. A vital query, thus, may arise that whether the organic dairy product is enabled to secure its ‘premium’ nutritional quality throughout the whole season or not.

In various studies, researchers observed that ALA, omega-3, CLA9 and vaccine acid are always higher both during summer and winter milk from organic dairy farms. The result also shows that the ratio of omega-6 to omega-3 and delta-9 desaturase index is always significantly higher in organic dairy product than in conventional product, both in winter and summer periods. Therefore, it may be said that the organic dairy products are able to maintain its ‘premium’ nutritional quality all over the season.

  • Milk Lactose Content

Researchers could not found significant difference in lactose contents between organic and conventionally produced milk. However, a few researchers observed that lactose concentration between the conventional and organic milk differs when cows are transitioned to an indoor diet. However, no explanation for this change is suggested. It is assumed that variation in lactose concentration between systems is may be due to differences in diets.

  • Milk protein content:

The organic farming has limitations and restrictions on the use of supplements for improving protein concentration in milk. As a result low protein concentrations may be resulted in organic milk from organic farms. However, a few research studies reported a significant increase in milk protein concentration in organic milk (3.22%) over conventional (3.14%) and recombinant bST-free milk (3.15%).  Different types of forage or grains and fertilizer application rate can also affect milk protein concentration. Decrease in milk protein concentration is also reported when red clover silage is replaced with ryegrass silage. Some reports show a reduction in milk protein concentration when feeding oats rather than barley. Low milk protein concentration have also been reported when higher amounts of N fertilizer (240 kg of N/ha compared with none, and 150 compared with 25 kg of N/ha) are applied.

  • Vitamins and Antioxidants

The concentration of vitamins and the presence of their precursors in milk in both organic and conventional system are highly dependent on feed composition rather than farming system. The highest concentration of vitamins (α-tocopherol and β-carotene) can be found in fresh forage. Thus organic milk is always reported with higher concentrations of α-tocopherol and β-carotene by various researchers. The natural stereoisomer of α-tocopherol is significantly higher inorganic milk, whereas the synthetic stereoisomer of α-tocopherol is significantly higher in conventional milk.

Ethical Aspect:

“The Good Health”:

“Good Health” is the uppermost target for organic dairy farming. “Good health” implies sustainable dairying for generations without distressing the environment.  It includes highest animal welfare by providing a healthy life amidst green pasture which eventually helps to produce and supply healthy natural food for the customers and profitable return to the farmers.

Organic farming methods are based on the concept of sustainability through improving soil quality, promoting biodiversity and protecting our natural resources for future. Standards for organic dairying prohibit the use of irradiation, sewage sludge, synthetic fertilizers, harmful pesticides and genetically modified organisms in farming.

These help to grow healthier forage for animals which in turn support human health. Conventional dairy farms can have a negative impact on environment through manure management and disposal, greenhouse gas emissions and significant use of pesticide and chemical fertilizer.

  • Cows Become Part of the Farming System:

Cows are having a unique method of obtaining nutrition which is extremely relied on natural grasses for nutritional substance over centuries.  Pasture grazing is in much accord with the dairy cow’s unique digestive system than confined dairy operations and grain feeding system in conventional system. The pasture allows some other benefits too.

Unlike organic dairy cows, conventional dairy cows get foot problems from standing on concrete all day which eventually increase cost of veterinary medicine.

  • Animal welfare:

Raising cows in an organic practice is probably the highest indication of animal welfare in terms of health, behaviour and habitation. Organic dairy farming aims to minimize physical or psychological stress in livestock to improved animal health and welfare.

As the overall wellbeing of the animals are taken care, the herd health status of organic dairy farm remains always high. This is supported by various researches conducted on organic dairy production system.

Economical Aspect:

More economic return:

From the nutritional point of view, the organic dairy products belong to the premium category for their elevated nutritional values, macronutrients and micronutrients. This results better worth against a spend cost to the customer.

A higher price of product fetches greater economic return to the farmers. Therefore, organic dairy farming is important not only to the customers for achieving good health but also to the farmers to continue the farming for generation with a healthy flow of sustainable economic return.

The organic industry now has a strong foothold in the food sector and has already become a household word. This rapid growth in awareness and higher return are continuously encouraging the conventional farmers to enter in the organic sector.

CHAPTER III

The importance and process of certification by Regulating Authorities:

The fairness and social sustainability in organic supply chains mostly depends on social values and trust.

Consumers of organic dairy products as well as supply chain actors (farmers, processors, marketing representatives and retailers) are related to each other through a chain based on concept of fairness and mutual trust.

Farmers and dairy processors involved in organic farming look forward to a fair price for organic raw milk and a secure income to assure the economic viability. On the other hand customers look forward to trustable high quality organic milk and milk products for a premium price. The regulatory agencies play a pivotal role to maintain the fairness by certifying the farm and products “Organic” through regular and stringent investigation.

Representatives of the marketing cooperative and the retailer focus on relationships along the supply chain, where they maintain unadulterated quality of organic products throughout the supply chain. Further, they also propagate transparency and communication among all actors to secure a fair and high economic return to the farmers.

The image of organic dairy for any customer is the cow on pasture which leads to the production of milk and milk products without the trace of chemical pesticides or fertilizers and free from genetically modified substances with highest animal welfare. Therefore, certification of organic and the logo on the product’s label grab the attention of a customer as a representative of fairness and linkage of all the stakeholders right from the farmer to consumer.

Hence, once again the whole expenditure by a consumer is standing on the concept of transparency and trust. So, there is a distinct association between consumer’s attitude, knowledge about “organic” logos and consumption.

  • Process of certification and USDA organic:

The certification process starts with getting the farmers registered with an acknowledged inspection body or authority in their own country. Then as per the agreed conversion plan the farm go through a conversion period of a minimum of two years (or as long as 3 years as per USDA) before they become eligible producing dairy products that can be marketed as organic. During this time, the farm is said to be ‘in-conversion’.

If farmers want to keep provision to produce both conventional and organic products, they must maintain clear separation between two operations throughout every stage of production. They must be subject to inspections by acknowledged inspection bodies or authorities to ensure their compliance with organic legislation and the successful operators are then granted organic certification. To certify a farm, the farmer is typically required to engage in a number of new activities, in addition to normal farming, such as:

  1. Studying the organic standards to understand the specific information about do’s and don’ts for every aspect of farming, including storage, transport and sale.
  2. Farm facilities and production methods must comply with the standards, which may involve modifying facilities, sourcing and changing suppliers.
  3. Extensive documentation is required, detailing farm history and current set-up, and usually including results of soil and water tests.
  4. Submission of annual production plan containing every single information from origin of animals to sale of milk, feed sources, farm locations, disease and parasite control activities, market locations, etc.
  5. Annual on-farm inspections are required, with a physical tour, examination of records, and an oral interview.
  6. Payment of annual inspection/ certification fee
  7. Record keeping of day-to-day farming, all other activities and marketing which must be available for inspection at any time
  8. Preparing ready for any short-notice or surprise inspections and specific tests on soil, water, plant tissue, milk.

The USDA Organic:

Organic products have strict production and labelling requirements and must meet the necessities as prescribed by USDA to be certified as “USDA ORGANIC”. They are as follows:

  1. Production of milk without excluded methods (g., genetic engineering)
  2. Production of milk should be done as per the National List of Allowed and Prohibited Substances
  3. Inspected by a USDA National Organic Program- authorized certifying agent, following all USDA organic regulations.

 

Various categories of Organic certifications:

Organic dairy products hold a premium prices range which is way higher than prices of conventional dairy products. Four different types of organic labelling are available based on which the price decided.

  1. Milk labelled “100% Organic” must contain 100 % organically produced ingredients.
  2. When labelled “Organic” must contain at least 95 % organic ingredients.
  3. Packages that state, “Made with Organic Ingredients” must contain at least 70 % organic ingredients.
  4. Packages that claim that products have some organic ingredients may contain more than 30 % of conventionally produced ingredients and other substances.
  5. Added water and salt are not counted as organic ingredients.
  6. The USDA Organic seal can only be used on the 95% and 100% organic products.

Organic Integrity and organic promises: The overview of organic goodness

Since last decade the organic food market has emerged as the fastest growing market in food sector. Besides the conventional dairy products, organic dairy business rise over 30% in some countries based on consumer’s faith on the health aspect of organic dairy products, animal welfare and environmental sustainability.

The lack of consumer confidence in conventional products has been seen since last decade mainly due to issues such as mad cow disease, the dioxin scandal and effects of pesticide and antibiotic use.

Organic dairy farming differs from conventional dairy farming in various ways. Unlike conventional dairying, Organic dairy farming is a nature based (pasture grazed) approach while excluding the use of feed additives, antibiotics, hormones, synthetic chemicals and genetic modification.

As a result the quality of milk from Organic dairy farming certainly differs in composition from conventional milk. Several studies have already been done to understand the nutritional differences between organic and conventionally produced milk. These studies identified that the central differential area between these two types of milk is fatty acid profile because they are very sensitive to changes with diet. Alteration in milk FA composition predominantly reflects higher forage in diet.

Organic Milk and Milk Products

Organic dairy products are regulated to be from animals that have been under continuous organic management for at least one year prior to the production of the milk or milk products. Although both conventional and organic dairy fat have omega-6 to omega-3 ratios superior than most of other fat sources but  the recent trend on increasing trust on pasture and forage based feeds on dairy farms is mainly due to a significant improve the FA profile of organic milk and dairy products than conventional dairying.

Superiority in terms of quality of products

Milk is a perfect pointer that can indicate the level and intense of pollutants and pesticides those were used during farming and eventually contaminated dairy cows and milk. A gamut of dairy products is consumed in daily life. Conventional milk and milk products may contain residues of pesticides, antibiotics, hormones those used on the dairy animals for increasing milk production etc., which have a serious health impact. Apart from that sometimes inappropriate protein is fed to cows for stimulating the rapid growth or milk production. All these factors are making the consumers to choose organic dairy products over conventional milk and milk. Some major parameters those are making a clear discrepancy between conventional and organic dairy products are:

Premium nutritional quality of organic milk and milk products fat

Despite of varying regulation and implementation of organic dairy farming among countries, it is guaranteed that organic dairy farms feed cattle considerable higher amount of fresh forage than conventional farms which in turn helps organic farming to produce an enhanced nutritional quality of organic dairy product over conventional. Pasture feeding is identified to have a positive impact on the nutrient profile of milk. It increases the content of beneficial nutrients such as Omega-3 fatty acids, Vaccenic acid, and Conjugated Linoleic Acid (CLA), while reducing the levels of Omega-6 fatty acids and Palmatic acid. Too much consumption of Omega-6 may increase the risk of cardiovascular disease, obesity and diabetes. Research has shown that consuming organic dairy products lowers dietary intakes of omega-6, while increasing intake of omega-3 and conjugated linoleic acid (CLA).

CLA (conjugated linoleic acid):

Despite of varying regulation and implementation of organic dairy farming among countries, it is guaranteed that organic dairy farms feed cattle considerable higher amount of fresh forage than conventional farms which in turn helps organic farming to produce an enhanced nutritional quality of organic dairy product over conventional. Pasture feeding is identified to have a positive impact on the nutrient profile of milk.

It increases the content of beneficial nutrients such as Omega-3 fatty acids, Vaccenic acid, and Conjugated Linoleic Acid (CLA), while reducing the levels of Omega-6 fatty acids and Palmitic acid.

Too much consumption of Omega-6 may increase the risk of cardiovascular disease, obesity and diabetes. Research has shown that consuming organic dairy products lowers dietary intakes of omega-6, while increasing intake of omega-3 and conjugated linoleic acid (CLA).

Omega-3 Fatty Acids

Omega-3 fatty acid is another healthy aspect that can be obtained from fresh pasture in cow milk. The relatively low ratio of Omega-6s to Omega-3s in organic cow milk may also enhance the benefits of Omega-3s. Increased amounts of omega-3 and other fatty acids are beneficial to heart, brain, eye, and other tissue functions. Few recent studies shown, that the overall fat composition (concentrations of total omega-3, ALA and CLA are significantly higher) of organic milk is much more balanced in terms of health risks and benefits than conventional milk (concentrations of total PUFAs, total omega-6, and LA were significantly higher).

Beta-carotene

As the organic farming enables fresh forage as a significant source of total diet of milking animals, The milk and milk products derived from organically raised cows contain higher concentration of beta-carotene than conventionally feed where grains and fermented feeds are also involved. The main reason behind the low levels of beta-carotene is because of heat damage and breakdown during storage of grains and fermented feeds. Human bodies use beta-carotene to make vitamin A, which is essential for retina function, healthy skin and prevention of infection. Beta-carotene also works as an antioxidant.

Flavour and Taste

Organic milk is not only images of being safe and environmentally friendly, but also contains more flavour than conventional milk. Researches has been done on flavour differences in milk from cows fed different amounts of concentrate and pasture, however no obvious differences in terms of consumer acceptance has been reported yet. In order to compare taste, researchers and consumers found that organic milk to be creamier than conventional milk. The golden yellow colour due to the presence of higher concentration of beta carotene in organic milk and milk product is identified and highly appreciated when compared to conventional dairy products.

GMOs & Solvents

In organic dairy farming cows are on organic and/ or pasture, which as per organic regulation, is elementarily free from GMOs (Genetically modified organisms) and solvent extracts. No residues results in the organic milk therefore.

Hormones

Hormones such as rBGH (Recombinant Bovine Growth Hormone) and Oxytocin which are known for increasing milk production are prohibited in organic dairy farming. No residues results in the organic milk therefore.

Pesticides:

Unlike conventional dairy farm organic dairy farms do not use any chemical pesticides on pastures where cows graze. Therefore the organic milk and milk products are free from residues of pesticides. The pesticide residues in dairy products may affect the immune systems.

Antibiotics

On conventional dairy farms, antibiotics are used routinely in cows to treat or prevent diseases. In organic dairy farms first natural remedies are used for cow’s illness. If it did not work then only antibiotics are given. When organic cow are treated with antibiotics then the ‘withdrawal period’ is noticeably longer than that recommended for conventional farming.

CHAPTER IV

Organic Farming in New Zealand

The notion of organic farming comes from the idea that the farm can grow up as a self sustainable system by making maximum use of its own resources and can only be dependent to external resources at utmost necessity. Part of conventional dairy farmers converting to organics has contributed to most of the rapid expansion of organic dairy farming and organic dairy industry in recent years. The biggest intrigue about the conversion to organic dairy farming is supposed to be the increased consumer’s demand of organic dairy products, greater product diversity, high food safety and reduced food wastages, enhanced profitability and environmental sustainability while leveraging the unique environmental benefit of the country to go green. Currently, more than 26 million hectares lands are farmed organically worldwide.

The organic farming in New Zealand creates an integrated sustainable agricultural system relying on ecological interactions and biological process of crops, livestock’s and human nutrition and protection from pests and diseases. The basic of organic system here is sustainable and preventive practices. The system starts with maximizing quality and biological life of soils to increase availability of nutrients and minerals in fresh forage in order to deliver maximum health benefit to milking animals and therefore achieving optimum production. A major way of achieving extreme fertility of soil for producing high nutritious fresh forage is through using natural fertilizers and soil conditioners such as the rock form of minerals and worm based fertilizers. Super phosphate fertilizers are not in practice.

Moreover, the country is blessed with unique environmental qualities comprises of abundant sunshine, year-round optimum temperatures, rich volcanic soils, and adequate rainfall. These facilitate the growth of abundant nutritious grass which is elementarily the prime feed resource for dairy cattle. The national dairy herd is made up of Holstein-Friesian, Jersey, Ayrshire and an increasing number of kiwi cross cows. In New Zealand Investment per cow is about NZ$800- 1,000 which is comparatively quite low than that of many leading countries in dairy sector.

Rather investment in land is very high for New Zealand dairies which indicate that a significant percentage of dairy farm assets are in land. The very high land cost combined with low cow prices actually drives the farmers to calculating milk solids production per hectare land rather than milk per cow to remain economically viable. Thus making a profit from the land is uppermost in the mind of the settler, and is also the goal of the government. Therefore when it comes of being organic, the country’s dairy cattle’s are by default pasture grazed and spend most of their time in outdoor. Consequently, more than 50 % of their feed is naturally accrued from fresh forage making the dairy highly acquiescent with the countries organic regulations.

However, pasture-based dairy farms are complex systems and depends on parameter, such as, pasture growth and decompose, use of supplement, individual animal nutrition through optimum intake, herd size and structure. The potential of grazing systems to increase global milk production is high, while lowering the cost on supplementation and the environmental and welfare concerns associated with intensive dairy production. There is also a strong focus on preventative health care on organic farms including naturopathy, homeopathy, herbal and other approved product and avoid conventional animal health products.

The organic essentials:

Soil Management:

Fertile soil is the fundamental requirement for organic farming. Maintaining a good biological activity to increase the humus level of soil is therefore the key to a successful long term soil management system. Being a pasture based system, most of the organic feed for animals are derived from fresh forage in New Zealand. Therefore, the year round herbage yield on the pastures at optimum rate can only be assured through well-watered, well-fertilized, physically sound soils. The use of organic approved natural, biological fertilizers and conditioner (manure, rock form of minerals, worm based fertilizers, NPK etc.) over super phosphate fertilizers and other prohibited substances like pesticides and herbicide gives the soil freedom from chemical substances while ensuring adequate nutrition in the pasture and consequently to the animals.

The manure of dairy animals also adds organic matter to the soil while grazing. Apart from that a well planned crop rotation helps in retention of minerals in the soil. In case of over pegged paddocks, the soil life is rebuild through organic vermicasts, composts, liquids, fish fertilizers, seaweeds and/or compost teas etc.

Some soil friendly fertilizers those are generally in use for organic dairy farming in New Zealand are Shed effluent, approved liquid fertilizers including fish and seaweed products, approved rock phosphates, elemental sulphur, lime, vermicast, microbe enriched phosphate rock glauconite etc. Potassium chloride and approved forms of trace elements can only be used particularly during conversion when soil test values are low only after consulting certifying agency.

The good health of paddock:

The paddocks get well maintain through moiling, sub soiling or aerating, properly draining and levelling whenever lays low. Drainage on an organic farm helps to maintain the soil moisture level in various seasons, like, reduce soil moisture levels in winter or stop over drying during summer months. Drainage strategies in an organic farm minimize pugging by establishing shelter belts, not overstocking and not overgrazing. It also keeps drains clear of overgrowth by using mechanical methods or planting native species those soaks moisture during wet periods

 The feed resource management: Optimum pasture to feed

In an organic pasture system, milk production along with animal’s body condition and fertility issues are highly dependent and balanced on energy intake, precisely pasture intake. Thus any fluctuations in quantity and quality of milk production, milk solid contents, loss of animal’s body condition score or prolonged postpartum anoestrus are very much likely due to limits on pasture intake. Therefore accomplishment of a successful economic organic pasture based system in New Zealand is based on managing the pasture growth (maintain pasture cover, mainly white clover between 1500-2600 kg DM/ha), feed nutrition (development of pastures with 20 to 30% legume is prescribed for effective retention of nitrogen to improve the feed nutrition), diversity of feed (maintain a range of grass, legume and herb species in the pasture) and optimum supply. To remain in organic pasture based system and to produce best quality organic milk and milk products, the dairy practitioners of the country follow robust seasonality of feed supply to obtain highest advantage of pasture based system while achieving a sustainable financial management.

Perennial rye grass, white clover, red clover, chicory and plantain are fundamental pasture in New Zealand. The grazed pasture is prone to change in terms of types, quality and quantity with the change of weather and season of New Zealand.  The agronomical condition in various seasons, grazing management, conservation of excess growth, weeding etc are too  having influence on the quality and quantity of pasture. To overcome these constrains the plant breeders generally develop season based forage species for both pasture and supplementary feed. The feed are usually higher in of non-structural carbohydrates with reduced lignin content and condensed tannins. The peak growth season of pasture in NZ is late spring and early summer. The lesser season coincides with autumn rains. To maximize the efficiency of pasture harvest, dairy farms coincide the period of peak pasture growth with time of peak milk production.

Surplus grass is always harvested and stored as hay or silage and used as most common supplement. Supplements are extremely vital during first few years of conversion from conventional to organic.

Animal welfare:

The natural living conditions of pastures reduce animal stress and remove unnecessary burdens on the immune system. A well-planned pasture-based organic system can effectively eliminate many vectors for disease and alleviate many nutritional disorders.
New Zealand’s grass feeding based organic dairying providing nutrition through pasture grazing management and supplementation which on the other hand helps in developing natural immunity in animals by increasing animal and plant biodiversity on the farm. The farm management focuses on planned prevention rather than cure approach for maintaining animal health. The farm management focus on providing ready access to fresh water and appropriate comfortable resting area for the animals. Moreover, rapid diagnosis and treatment for animals provide complete freedom from stress, pain, injury and disease.

Diseases and treatments:

Just alike conventional farm, the animal health management of any organic farm includes prevention of mastitis, bloat, facial eczema, metabolic disease, calf health management, internal and external parasite control, vaccinations, metabolic disorders, lame cows, other diseases, mutilations, regular monitoring with blood tests and faecal egg counts. Treatments are done through providing natural approaches like naturopathy, homeopathy, herbal and other approved products. Antibiotics and conventional veterinary medicines are generally not used unless a life threatening conditions occur. The unhealthy animals, if necessary, is treated with conventional animal health treatments and medicines even if it results the loss of animal’s organic status temporarily or permanently as animal welfare is the highest concern in any organic dairy farm.

Calf Rearing:

Calf rearing in any organic farm is similar to any highly managed conventional farm. But the key difference is that calves in organic farm are fed milk till three months of old. Apart from this, a well balanced diet, ready access to water, stress free environment is provided just like any good conventional farm.

Cleaning of Farm:

Generally the cleaning procedures of any organic farm are same as good conventional cleaning practices but in case of sanitization or using disinfectants only permitted brands and products are used.

Sustainability:

Organic farming methods are believed to contribute to food safety, sustainability, environmental benefits, and increased profitability and farm incomes. The policy and regulatory environment influences the development of organic farming in a complex and interactive manner together with a range of other social, economic and natural factors. Sustainability for any dairy farm is the ability to continue production for generations using the available resources without hampering the natural, livestock and social environment. The economical sustainability of the farm comes with a profitable financial return ensuring economic viability of the farm.

Certifications and regulatory agencies:

The New Zealand Food Safety Authority accredits BIO-GRO, New Zealand Ltd and Asurequality New Zealand Limited as the authorized certifier of organic to the dairy farms. The certifiers or auditor generally check the farms compliancy with the stated organic standards of Bio-Gro, Asurequality, or the NZFSA‟s Technical Rules of Organic Production AND appendices. The recognized organic trademarks of BIO-GRO, Asurequality or IFOAM (International Federation of Organic Agricultural Movements) bring the farm not only profitable return but also consumers trust on their dairy products.

Requirements for conversion:

The regulations stated by any of the regulatory agency in New Zealand are aligned very closely to each other. A summary of the essential requirements are given below.

 Land / pasture:

Land or pasture has to be managed organically for at least 3 years for conversion according to the NZFSA Technical Rules of Organic Production and appendices.

Feed:

For the 12 months prior to conversion of the whole herd:

The animals are fed a minimum of 80% organic feed for the first 9 months and 100% organic feed for the last 3 months during conversion. Molasses is used as supplements in diluted form with other feeds. Additives in micro quantities may be involve providing essential nutrients, vitamins and minerals when required.

 Once the whole herd is converted:

100% organic feed including hay and silage is used as feed once the farm is converter to organic. Temporary exemption can only be done through NZFSA if the farm experiences severe environmental conditions like flooding / drought. Molasses is used as supplements in diluted form with other feeds. Additives in micro quantities may be involve providing essential nutrients, vitamins and minerals when required.

Livestock:

As per The New Zealand food safety authority’s rules of organic production and appendices, all animals must be under continuous organic management for at least 12 months prior to conversion. Once the farm is converted all animals should come under continuous organic management and replacement animals must be reared organically from the last third of gestation, i.e. three months prior to birth. The animals can never be managed on a non organic operation after conversion. Any new cow brought into the herd must undergo continuous organic management for at least 12 months prior.

Antibiotics:

As per NZFSA Technical Rules of Organic Production AND appendices, the animals must NOT have received antibiotic treatment for a period of at least 12 months prior to conversion to organic. If the animal does require an antibiotic treatment the animal loses its organic status and can regain it only after continuous organic management for 1 year.

 Milk premium Prices:

All organic dairy farms receive a premium price structure for their dairy products once they get certified by a New Zealand Food Safety Authority recognized auditor.

CHAPTER V

Milkio’s Organic Ghee:

Background:

The vital point of becoming organic for any dairy product in New Zealand is purely based on the concept that the product is manufactured from organic milk. The milk which is drawn from an organic farm, certified by New Zealand Food Safety Authority recognized auditor. Focusing on fundamental criteria of becoming “Organic” and how they are arrayed in case of Milkio, the present paper is intended to elucidate and establish the “Organic” claim of Milkio.

Milkio Ghee:

Milkio Ghee is the fatty product derived exclusively from highly nutritious premium quality organic butter of organic cow milk. The product is produced from organic pasteurized butter of grass-fed cow milk. The butter has undergone adequate heat treatment to ensure microbial safety and is free from any added preservatives, colour, flavour or other additives.

It is free from animal body fat, vegetable oil and fat, mineral oil and genetically modified substances. It has pleasant taste and flavour free from off flavour and rancidity. The extremely low water content (<0.5%) of Milkio ghee do not allow microbial growth and offer longer shelf life (12 months).

Intense care is taken throughout the entire process to ensure the highest quality product is produced. The collection of raw material, ghee making process and packaging is carefully monitored and controlled to ensure product safety, consistency and quality. We meet Codex Standards 280-1973 for Ghee. We are certified organic by BIO-GRO.

Our typical product specifications are as follows:

Milk Fat m/m99.9%
Moisture m/mNot more than 0.1 %
FFA as Oleic acidNot more than 0.3 %
Peroxide valueNot more than o.3 %
Foreign matterAbsent/100 gm
ColourUniform yellowish golden
FlavourButtery, slightly caramelized, decadently rich

Our Ghee is microbiologically safe. The microbial analysis of Milkio ghee is as follows:

Aerobic Plate Count (cfu/g)<100
Coliform (cfu/0.1g)Not detected
 E. coli (/g)Not detected
Yeasts & Moulds (Cfu/g)<10
Salmonella (/750g)Not detected
Listeria (/125g)

Not detected

Quality assurance is Milkio’s priority:

Milkio ghee is manufactured under approved risk management programme (RMP), which is monitored by the New Zealand Ministry of Primary Industries (MPI). All of Milkio’s raw materials and products are handled and shipped through RMP approved transporters and storage facilities. Marketing and shipment precautions are taken to ensure that product quality is maintained uniformly even in storage. Focusing on traceability, we ensure each pack of Milkio Ghee is identifiable and enable to track back.

The manufacturing environment is subjected to regular monitoring and food safety control to ensure highest microbial safety in the final product. The Samples are drawn from every batch of the final product and subject to laboratory analysis in order to meet the regulatory standards and produce high quality product continuously.

We are certified “Organic” by BIO-GRO (authority certifier recognized by NZFSA). As per international trade policy, the United States has a recognition agreement with New Zealand. Recognition agreements allow a foreign government to accredited certifying agents in that country to the USDA organic standards. These foreign certifying agents are authorized to certify organic farms and processing facilities, ensuring that USDA organic products meet or exceed all USDA organic standards. These products can then import for sale in the United States.

Our certifying agency BIO-GRO comes under this. We received “USDA ORGANIC” through BIO-GRO.

Nutritional outlook:

Nutritional Information

Serving Size                                                  1 tbsp (13g)
                                                                 Avg. Quality
                                            per serving                  per 100 g
Vitamin A84 mcg700 mcg
Energy451 kJ3761 kJ
Protein0 g0 g
Gluten0 mg0 mg
Fat Total13 g99.9 g
-Saturated Fat9 g69 g
Trans Fat0.5 g
Cholesterol35 mg
Total Carbohydrates0 g0 g
-Sugars0 g0 g
Sodium0 mg0 mg

 

Milkio Ghee, with a higher smoke point is a good alternative to cooking oil or butter. It is extremely suitable for frying, backing and sautéing of various cuisines. Milkio ghee contains all goodness of organic dairying, such as healthier fat composition, CLAs and high beta carotene content. Its golden yellow colour is very much natural and due to high beta carotene content of raw materials. The controlled processing stages preserve the grass-fed goodness of raw material and transfer it directly to the final product.

Our raw materials are from organic cows from New Zealand’s organic dairy farms:

Different countries have their own set of standards, protocol and regulations to certify “organic” dairying.  But the key point is that majority of the feed for milking animals should come from fresh forage. As stated elsewhere, New Zealand’s dairying system is mostly pasture based and thus comply any organic system. Being a New Zealand based company and sourcing the raw materials from New Zealand, Milkio products meet the key requirements for ‘organic’ standard of several countries.

The traceability of every organic cow is properly recorded using a scientifically accepted method which is another major criterion of any organic regulation for any organic dairy farm. So that it can be defended with enough evidence to support the organic claim to any Audit system, call of Quality and Certification agencies or market recall.

Milkio is secondary producer and does not own dairy farms. Pasteurized organic butter is the raw material and procured from organic farm of New Zealand only. Milkio ghee carries premium nutritional qualities (elevated Fatty Acids Profile) and sensory attributes which are recognized as organic goodness.  

Epilogue:

With the rising purchase power and education, concern over healthy and wholesome food is growing. Today in the world of internet and information boom, consumers are more aware about what they are eating.

They want to know where the product is manufactured, how the raw materials are sourced and what are the safety measures and standards. Further, consumers are inclining towards premium quality products ranging from grass-fed to organic, creating a market for this special genre of products.

Based in New Zealand, Milkio is committed to provide organic dairy (ghee) to our customers maintaining the complete essence of New Zealand organic dairying.

We are also committed to bring all the freshness and health benefits of the organic to its fullest level to our valued customer. In the era of organic products, Milkio wants to secure a place through their premium quality “Organic-Grass-Fed” ghee.

Ghee shelf life: awesome home remedies to store the dairy staple for long

Ghee shelf life: awesome home remedies to store the dairy staple for long

Ghee shelf-life is a unique feature of this dairy product.

Essentially ghee’s storage friendliness is elucidated by its extended shelf life. According to dairy standard, a good quality grass-fed ghee stays intact for the next 12 months from the date of manufacturing if some conditions are adhered to. These conditions are termed here as home remedies for ghee storage, which are easy to perform and executable without the refrigeration support.

However, here we are talking about organic grass-fed cow ghee, which is prepared from organic grass-fed cow milk using the traditional ghee making method. Pure grass-fed cow ghee is a natural product and it is free from chemical preservatives, color, and flavor. If you want to enjoy the best ghee benefits, you must go for premium quality organic grass-fed cow ghee. 

To store and preserve ghee is your kitchen shelf for an extended period, you don’t need to offer the support of refrigeration for ghee storage. But ghee storing is not that simple as it seems to be. 

You have to take care of the environment, humidity, light, and heat exposure to maintain even the best quality ghee for your use. Ghee shelf life is widely dependent on these factors.  

The dry and dark shelf is a prerequisite for ghee storage

  • If you want to preserve cow ghee longer than usual of its shelf life, you should place the ghee-storage container into a dry and dark shelf of your kitchen cabinet. Cow ghee remains fine within the dry and dark place as this dairy is a photosensitive item.
  • Unusual and frequent exposure to sunlight or glaring light may spoil the texture and aroma of grass-fed cow ghee and it may hamper the overall product quality. Equally, proximity to humidity and frequent exposure to air is detrimental to cow ghee shelf-life.
  • A closed shelf or a dark and dry kitchen cabinet is the best option for storing ghee and to extend ghee shelf life longer than usual.

Moisture intrusion is harmful to ghee quality

  • The ghee in a container is not moisture-friendly. You should keep the lead of the container tightly enclosed. Alternatively, you should not use any damp spoon in the ghee container because the unsolicited entry of moisture turns cow ghee rancid. Rancid ghee is not preservation friendly and it interrupts its longer shelf life for sure.
  • Similarly, the loose lid of a ghee-container can allow moisture to infringe in the dairy product, which can spoil the texture of the dairy in the container. To cut the long story short, cow ghee stays well preserved longer than usual, if you can keep it away from all possibilities of moisture intrusion. Moisture prevention will help you a lot in storing ghee for an extended time frame without the support of refrigeration.

Use an air-tight container for ghee storage is the best

  • The best storage container for grass-fed cow ghee is a glass container to preserve. Cow Ghee stays best in a dark-colored glass container. However, a glass container is fragile and can be slipped off from your hand anytime. So it important to maintain precaution.
  • However, instead of a glass container, you can use virgin plastic made containers as well. A plastic container is a safer option to store ghee as plastic is unbreakable. Furthermore, the plastic container can retain the quality of the stored ghee at its best and it is mostly non-toxic.

Do not keep cow ghee in an open bowl

  • If you want to store ghee for long, do not keep it in an open bowl. Ghee gets spoiled if it comes to the direct contact of oxygen in the air and turns into its rancid stage.
  • If you decide to keep ghee in the refrigerator, always store in in refrigerator friendly container. These containers are costly no doubt but it will take care of this dairy delicacy perfectly.
  • However, before storing the ghee in a plastic/glass container, be double sure that the container is dry and completely clean. Any kind of impurities may affect negatively the quality and constituency of the cow ghee in the bowl.

Human touch for the ghee can spoil the product

Whenever you want to take out ghee, you should not pour your finger in the ghee in the bowl directly. The acid pH of your hand may spoil the ghee texture permanently. It is better to use a glass or metallic spoon to take ghee out. It is not recommended to keep a metallic spoon placed in the ghee container for long.

Ghee storage tips you should follow

  • Ghee should always be stored in a dry odorless glass- jar, or an airtight vessel
  • You must use a dry and clean glass or metallic spoon to take it out from the storage container. Otherwise, this brown butter may lose its flavorful quality due to the moisture intrusion
  • Make sure that you store the ghee in a glass gate with dark glass
  • A metallic container is not recommended for storing ghee for a longer time
  • If you ever find unusual black spots in the stored ghee, just melt the product in a clean container immediately. The visible black spots are nothing but certain dirt particles that are being seen on the bottommost part of the pot. Now you have to pour the clean ghee in another clean container after gentle sieving.

These are some of the handy home remedies, which you can try to extend the shelf life of ghee after you have purchased it. By following the storage suggestions listed above, you can extend the shelf life of the cow ghee you are so fond of.

However, you may get to use all these remedies for ghee preservation and positive result provided you have purchased the best quality grass-fed cow ghee. It is already proven that you can store perfectly only unadulterated, organically certified, synthetic color, flavor, and preservative-free ghee, but quality compromised ghee is always prone to get rancid if it is preserved without the continuous support of refrigeration.

Want to buy organic 100% grass-fed cow ghee with an extended ghee shelf life?

You may buy New Zealand made Milkio cow ghee, which is produced from 100% grass-fed cow milk with a professional focus on strict quality assurance. To date, the product has accrued excellent market feedback from the existing consumers.

Besides its availability in retail outlets, Milkio Cow ghee is available for online purchases too. 

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Ghee cholesterol count detail: a snag or benefit for the consumers

Ghee cholesterol count detail: a snag or benefit for the consumers

Ghee cholesterol association is a well-known concern: now the trillion dollar quandary is, how ghee is good for health.

High fat-based foods are proven for their anti-health impact on heart, and they are assumed to ace a cholesterol trigger. Then how come ghee is health friendly and how ghee helps in controlling cholesterol?

It has a one point answer: the key of enjoying ghee benefits is using it with moderation. Portion control is one of the most important clues to enjoy the health benefits of ghee, and there is hardly any risk of high cholesterol count due to ghee in diet.

What research finds? Does ghee contain cholesterol?

One tablespoon ghee contains almost 8 grams of saturated fat and 33 mg of cholesterol. Indeed it’s a proven fact that consumption of saturated fat and high cholesterol based foods are associated with the risk of developing cardiovascular disease and arteriosclerosis. But moderate consumption is not harmful.

If ghee cholesterol and heart disease is related to each other, then what makes clarified butter healthy?

Yes, it’s healthy if you plan to consume pure brown butter under moderation and proper diet planning. According to Ayurveda, a healthy person consuming ghee may reduce cholesterol or not highly depends on the lifestyle and the amount of physical activities he does.

People with sedentary lifestyle is at higher risk of developing harmful cholesterol: furthermore, if you include more fats and oil-based foods in your food, you will have the tendency to develop higher cholesterol.

Clarified Butter and cholesterol quantity

Here by mentioning ghee we are indicating at pure cow ghee, procured from 100% grass fed cow milk. Cow ghee contains cholesterol, but if consumed in restriction, it is helpful in maintaining good HDL cholesterol in body.  It is also known as brown butter, clarified butter, and anhydrous milk fat.

According to a recent study , on the people of India, it has been observed that fat and cholesterol level in blood is healthier in people who consume more cow clarified butter and less mustard oil.

Consumers with food habit of using more mustard oil than ghee are detected with higher level of LDL cholesterol and lower level of HDL cholesterol, which is more vulnerable to develop cardiac disease.

Some qualities of mustard oil are restricted for consumption in the United States, Canada, and some part of Europe because they are detected with unhealthy quantity of uric acid.

In comparison to mustard oil and other vegetable oils, consumption of (brown butter) ghee helps in regulating the quantity of cholesterol in blood.

Pure ghee cholesterol association cannot be considered completely negative if you can practice moderation.  Ghee Cholesterol quantity ranges from 252 to 284 mg/100 grams out of which HDL cholesterol is major component.

Ghee cholesterol level: is ghee harmful for health

Too much of anything can be bad for health. This is applicable for clarified butter also. Indiscriminate use of brown butter can be risky for your health. But if you consume pure cow ghee, there are more health benefits than harm.

The key is, awareness of quality and process of adding it to diet.

You may use ghee for baking, sautéing, and frying instead of using common cooking oil. The high smoking point of clarified butter is an advantage for cholesterol control.

You may have ghee with coffee in morning: it will work as filler food and will control your hunger pang. It will result in natural weight loss.

Ghee helps in reducing constipation and in maintaining a healthy gut. Cow milk made brown butter contains butyrate and that is helpful for regular toxin release from body.

Ghee cholesterol level is definitely variable and it often depends on the raw material used for ghee making and to some extent on the manufacturing process. Therefore, purity is a deciding factor in ghee benefits.

Ghee and HDL cholesterol

Cholesterol is harmful for heart health but there is a catch. LDL cholesterol count is blood is more risky to heart health whereas HDL cholesterol in blood doesn’t impact of heart health. Moreover, HDL is beneficial to the body because it is able to whisk cholesterol away from arterial walls and off to the liver, protecting against plaque buildup, a common cause of heart attack.

You may consider inclusion of ghee diet as pure ghee diet in moderation coupled with exercise can increase the level of HDL, the “good cholesterol,” in your blood. Higher levels of HDL will go hand in hand with lower levels of triglycerides and you can maintain a healthy heart.

Ghee cholesterol

Is ghee cholesterol free?

No, it is not. But good quality ghee can be used for improving health. However, the benefits largely depends on the health, age, and active lifestyle of the consumer.

Clarified butter in diet

Clarified butter in diet and sedentary lifestyle can be dangerous for every human being irrespective of their age range and general health condition. On the other hand, active lifestyle, healthy ghee diet, and good amount of rest can be helpful for staying healthy and staying away of cardiac diseases.

Cow ghee and cholesterol control

Moderate Consumption of pure brown butter and cholesterol control is an interrelated factor. You can keep your LDL cholesterol count strictly under control by adding moderate ghee in diet.

According to dietitians, everyday 3 teaspoons of pure cow ghee is harmless and can keep your cholesterol count controlled if coupled with healthy diet and active lifestyle.

Is ghee full of bad cholesterol?

Many say that the cholesterol in ghee unswervingly leads to an amplified risk in health damages such as hypercholesterolemia and heart disease, but with scientific support it can be said that the cholesterol in grass fed ghee is not that bad for a human health on condition that the ghee users do not by now have high cholesterol or acute heart problems.

Cholesterol is vital for the body’s working as it is an essential part of constructing cellular membranes in the body.

Having the right quantity of cholesterol is essential. Cholesterol can be divided into HDL (good) or LDL (bad). According to the results from measured studies, grass fed ghee is said to decrease LDL in healthy consumers, and surge HDL count in blood.

At what temperature does the cholesterol in ghee become oxidized?

Ghee has a high smoking point, which is 485 degrees Fahrenheit. If the cooking temperature crosses this smoking point, then stability of ghee gets compromised. This is the time when ghee breaks down and the cholesterol in ghee gets oxidized.  If your cooking temperature remains below the smoking point of ghee, there is no risk of oxidation of cholesterol.

Can people who suffer from LDL cholesterol eat a cow’s ghee?

There is no direct reaction between cow ghee and LDL cholesterol. Cow’s milk is used for making cow ghee. If a consumer practice over eating of ghee and sedentary lifestyle, there is high chance that his blood will get HDL cholesterol count high.

If moderate ghee diet and active lifestyle is maintained, you have little risk of developing high LDL, but by maintaining the opposite, which means ghee diet and sedentary lifestyle, you can harm your health pretty well.

Ghee cholesterol count should be taken in account in order to stay safe and healthy.

Ref :

Publications:

  1. https://www.quora.com/What-is-clarified-butter-used-for/answer/Rezaul-Karim-467
  2. http://www.saucycooks.com/which-is-better-to-use-in-a-ketogenic-diet-butter-or-ghee/
  3. https://resepnastar.com/information-on-ghee-that-might-surprise-you-and-change-your-eating-habits/
  4. http://www.southparkcafesf.com/ghee-advantages-that-may-modification-your-point-of-view/
  5. http://www.goldmanskosherbakery.com/how-to-pick-a-high-quality-organic-ghee/
  6. https://risemedia.net/2019/04/02/no-cows-milk-is-not-the-most-important-carcinogen-ever-identified/

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Ghee saturated fat: But how it is heart friendly

Ghee saturated fat: But how it is heart friendly

Ghee saturated fat is being considered now one of the best edible oils.

However, in the recent past because of high-fat content, ghee was almost like a taboo in the regular diet as it was assumed that high-fat content may stand detrimental to human cardiac health and one of the reasons behind the high cholesterol count in the blood.

But gone are those days! Ghee is now being considered as the 21st-century superfood because of its huge fat content. 

Dieticians and nutritionists are recommending ghee as one of the best dairies for maintaining good heart health and good immunity.

 High-fat content and heart-friendly! Don’t you find it inconsistent?

Apparently yes! According to Ayurvedic diet, ghee or clarified butter is one of the most preferred edible fats for people with an active lifestyle. Ghee diet is good for carrying ladies, and it is equally good for children too. Ketogenic diet followers prefer to have clarified butter in cooking because it is good for natural weight loss.

But why it is so if this dairy delicacy is full of fat and fat is not good for heart health? If a fat-rich diet induces unwanted fat in the body, then how ghee helps in controlling obesity?

This seems to be a clear twist! Moreover, dieticians and nutritionists currently are endorsing ghee diet claiming that this anhydrous fat helps in maintaining heart health. Let’s find why and how ghee acts as heart-friendly!

How much fat in ghee? 

Like any cooking oil, brown butter (ghee) is composed of almost 64% of saturated fats. It is also rich in oxidized cholesterol: 259 μg/g, or 12.3% of total cholesterol. But if you can combine ghee cooked food and an exercise integrated active life, instead of raising cholesterol level, ghee diet can help in reducing cholesterol count.

Ghee fat: good or bad

Cow Ghee contains up to 25% medium and short-chain fatty acids in comparison to normal dairy butter whereas Butter contains only 12-15%. Butyric acid, short-chain fatty acids, found in pure ghee is related to better gastrointestinal health. Butyrate works as a natural supplement of maintaining a healthy colon. Ghee benefits are applicable for people of all ages and lifestyle and hence ghee saturated fat is good.

Is ghee harmful to health?

Pure ghee is a better option than commercially procured butter for its purity, zero lactose, and higher smoke point if analyzed ghee vs. butter. Some people believe that saturated fats are not good fats but as of now a pool of dieticians and health experts have expressed their consent that naturally and traditionally procured saturated fats like pure cow ghee is good for the users’ health.

You can use ghee for lowering cholesterol

Based on the results of extensive studies on ghee saturated fats and oil, ghee (clarified butter) doesn’t seem to trouble or increase LDL (“bad”) cholesterol levels dreadfully. But cardiac patients suffering from high LDL cholesterol levels should indeed limit their ghee or butter intake to be one the safer side of ghee fat intake. Active lifestyle, regulated exercise, and pure ghee in the diet with restricted quantity can help in maintaining cholesterol levels under control.

You can use cow ghee for heart care

Cow ghee is a rich natural source of CLA, whereas, common vegetable oils lack this particular fatty acid. Dr. Kansal, an eminent ghee researcher said ‘Ghee usually does not pose much danger to cardiac health as long as the total fat in cow ghee intake remains controlled to the approved limit.’ Moreover, ghee improves blood HDL level, which is good for heart and cholesterol control, he added.

He has added. ‘I have serious reservation about doctors prescribing vegetable oil brands with highly unsaturated fat which is pro-carcinogenic,’ … ghee is completely free from this carcinogenic threat as well.

Ghee effect on artery: does ghee clog artery?

If we study fat in ghee vs. dairy butter, it will be seen that the clogging factor is more prevalent in dairy butter. If your query is, “Is the ghee saturated fats act adversely for my arteries?” However here the answer is yes and the condition is if there is overeating of ghee, there can be the problem of a clogged artery.

Ghee contains mainly short- and medium-chain fatty acids, and these are the good kind of fats that our brains and cells need for the nourishment. The good news is, ghee fats will not clog artery with plaque if you can couple ghee diet with an active lifestyle.

Is ghee bad for the liver?

No, it is not. If pure cow ghee is taken in moderation, it will not affect liver health unless the liver is already damaged. Dieticians always prefer to suggest food to eat that does not require enzymes produced by the liver for digestion, and one such food is cow ghee, as it gets broken down quickly and it is easy to digest with food. Ghee never disturbs the liver and that is why it is not bad for the liver.

Is ghee good for diabetics?

According to Macrobiotic Nutritionist and Health Coach Shilpa Arora, pure cow ghee is a holistic medicine for diabetes. The fatty acids in pure cow ghee support in metabolizing and balancing high blood sugar. If you add a teaspoonful cow ghee, it will work as a taste enhancer and will not harm your health has said Rujuta Diwekar, the celebrity dietician from India. Here’s why ghee saturated fat support maybe works as a good option for diabetics:

The CLA in ghee offers support for reducing the risk of cardiovascular diseases that are said to be a related complication of diabetics.

Ghee contains up to 64% good fat, which is measured as healthy. It is recognized to help in absorbing nutrients from the diet. As per Nutritionist Rujuta Diwekar, “Adding ghee in the rice may aid the diabetics to digest the sugar from rice efficiently.”

Adding ghee to high-glycemic foods may aid in reducing the impact of carb foods on the blood sugar level of the diabetics.

Ghee helps to smoothen the digestive tract and confirms a clean gut. It helps in relieving constipation and accordingly, it helps in keeping your body healthy.

The existence of vitamins A, B, E, and K along with other compounds in ghee help in boosting immunity, which usually gets debilitated in diabetics.

How does ghee help in constipation?

Pure ghee contains butyrate, which is a natural supplement for a healthy colon. Ghee in the diet offers the support of butyrate and that makes ghee a natural laxative. If you are suffering from chronic constipation or the problem of IBS (Irritable bowel syndrome), ghee in diet or ghee with lukewarm water at night will offer you natural relief.

Is ghee healthier than butter?

Ghee is free from the milk proteins like lactose and casein and that makes ghee easy to digest, which is uncertain in butter at least for lactose-intolerant people. The smoking point of ghee is higher than butter and that makes ghee a more stable cooking oil than butter. Ghee contains a higher amount of heart-friendly saturated fats and a higher range of calories. In terms of food sensitivity and smoking points, ghee offers better benefits and ghee is healthier than butter.

Conclusion:

Let’s come to the conclusion! Cow Ghee helps in excluding toxins out of the cells, which surges metabolism and when your metabolism runs fast, you can lose weight easily as well as you can take care of your heart! Ghee’s diet is healthy and we have to keep in mind that an active lifestyle and portion control is the key to enjoy balance.

Saturated fats in ghee is an excellent source of good fats, and it contains Vitamins A, D, E, and K. If you add ghee in your food, you will enjoy lots of health benefits, a healthy heart is one of them.

Not only ghee saturated fat improves the digestive health of a human, but it is also beneficial for weight loss. So we can safely call it a versatile superfood.


Publications:

  1. https://www.quora.com/What-is-clarified-butter-used-for/answer/Rezaul-Karim-467
  2. http://www.saucycooks.com/which-is-better-to-use-in-a-ketogenic-diet-butter-or-ghee/
  3. https://resepnastar.com/information-on-ghee-that-might-surprise-you-and-change-your-eating-habits/
  4. http://www.southparkcafesf.com/ghee-advantages-that-may-modification-your-point-of-view/
  5. http://www.goldmanskosherbakery.com/how-to-pick-a-high-quality-organic-ghee/
  6. https://risemedia.net/2019/04/02/no-cows-milk-is-not-the-most-important-carcinogen-ever-identified/

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What is Organic Ghee

What is Organic Ghee

What is organic ghee? How it is better a product in its category

Before discussing “what is organic ghee”, let’s talk first about the organic products and how it is better in its class. Organic stands for a unique label of food, where it is asserted that no chemical has been used in making/yielding the product.  So when we call organic ghee (dairy), it has to be assumed that it is an authentic product where no chemical preservative, or artificial color, flavor is added to the product.

What you can expect from an organic product?

So the question “what is organic ghee”, is all about the concern about its purity. An organic ghee has to be a pure produce in terms of its raw material as well as by its making process.  Alternatively, it can be said that ghee or milk butter produced from organic farming methods and often certified as organic according to organic farming ethics can be labelled as organic ghee.

How organic product and organic farming us related

Now there will be a related question of organic farming. Let’s see what is called organic dairy farming. The importance of dairy farming is relevant for making organic ghee as the raw material of an organic dairy comes from only an organic producer, which is an organic dairy farm.  However, organic dairy is a new comer in dairy movement. But what is organic ghee is related to this dairy movement.

The history of organic dairy

Organic dairy came into the organic marketplace in the year 1990s, by establishing the products of organic dairy itself as a premium category. The triumph of organic dairy can mainly be credited to several events, like a reaction to Monsanto’s introduction in 1994 of inherently modified or recombinant Bovine Growth Hormone (rBGH).

The propagation of rBGH use—tied with amplified consumer responsiveness about genetically modified corn, soybean, and other crops treated with an arrangement of artificial pesticides being fed to livestock; the diet of slaughter by-products to cows and sheep concerned about mad cow disease; and the augmented use of synthetic medications counting hormones, antibiotics, and steroids could have inspired many consumers to go for organic dairy products, which is safe and nutritious.

These health freak consumers started relying on the declarations of certified organic dairy as a reliable source of pure dairy products, organic ghee is one of them. The organic ghee is free from all sorts of artificial components, and it is manufactured from the raw material acquired from an organic dairy farm. Now let’s check how the question “What is organic ghee” is related to organic farming.  

Organic ghee: a product of organic farming

According to dairy industry standard, organic farming is a system of production, a set of goal-based regulations that allow farmers to manage their own particular situations individually, while maintaining organic integrity. What is organic ghee is a by-product of all these organic regulations. Assurances inherent to all USDA-certified organic dairy products include the following protocols:

  • Cows and calves are served with 100% organic feed.
  • Organic crops, hay, and grass are grown up without any use of synthetic fertilizers and pesticides. Only carefully screened and approved products are used for organic feed.
  • Non-natural feed seasonings and appendages such as vitamins and minerals have to be approved as organic feed.
  • Genetically modified organisms (GMOs,) are firmly banned.
  • Land used to produce organic crops has to be free from all forbidden materials for at least three years earlier to the first organic farming.
  • Synthetic milk replacers are not used in organic farming. Calves are fed organic milk only.
  • All animals are given to open access to roam on the outdoor and natural weather permitting.
  • Only approved health care products are used in cattle farming. Many of these are controlled in how and when they are allowed for use, etc. Antibiotics are not allowed by any means.
  • Organic animals are not fed any slaughter by-products, or manure, or urea nourished food products.
  • The welfare of the animals is strictly maintained.
  • An organic farmer must keep adequate records to verify his or her acquiescence with the organic standards.
  • An organic certified farm is reviewed and checked every year. Any organic farm can be checked impromptu any time.

Why organic dairy products are better?

Now let’s check “what is organic ghee” and why it is a better product. The basic raw ingredients of organic dairy is organic milk. Organic milk offers more heart-healthy fatty acids than regular milk, as opines study author Charles Benbrook, who is a research professor at the “Center for Sustaining Agriculture and Natural Resources at Washington State University”. The WSU researchers verified approximately 400 samples of organic and conventional milk over the period of 18 months.

The reason behind calling the organic quality milk healthier is that the milk comes down to its ratio of omega-6 to omega-3 fatty acids, which is anytime lower than in the regular milk. A diet having plenty of omega-6 fatty acids and inadequate omega-3s has been related to heart disease, as well as cancer, inflammation and autoimmune diseases.

Organic cows are happier and healthier which indicates more nourishing milk and in good health babies and kids! By selecting organic milk, you can get to avail the optimum nutritional benefits of milk without divulging your family to organic contaminants. This is exactly the answer for “what is organic ghee, and why it is counted as a better product.

Numerous studies have observed that organic milk has an advanced nutritional content, and even healthier count of omega-3 fatty acids, and more disease-fighting antioxidants than non-organic milk. Organic cows are raised in caring conditions and they eat healthy diets, so that dairy products like cow ghee from organic milk is served without the trace of antibiotics, synthetic growth hormones, or debatable pesticides.

Why Milkio?

 If your question is “what is organic ghee”, Milkio cow ghee can be the answer. Milkio cow ghee is produced from 100% grass fed cow milk and the product is organic certified by BioGro NZ. The cow ghee is completely pure and free from preservatives, artificial color and flavor.

You can preserve Milkio ghee with refrigeration for 12 months from its date of manufacturing. You can use Milkio cow ghee raw as well as cooking oil.


 

Publications:

  1. https://www.quora.com/What-is-clarified-butter-used-for/answer/Rezaul-Karim-467
  2. http://www.saucycooks.com/which-is-better-to-use-in-a-ketogenic-diet-butter-or-ghee/
  3. https://resepnastar.com/information-on-ghee-that-might-surprise-you-and-change-your-eating-habits/
  4. http://www.southparkcafesf.com/ghee-advantages-that-may-modification-your-point-of-view/
  5. http://www.goldmanskosherbakery.com/how-to-pick-a-high-quality-organic-ghee/
  6. https://risemedia.net/2019/04/02/no-cows-milk-is-not-the-most-important-carcinogen-ever-identified/

SHOP ONLINE:

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