Raw Milk

Podcast Teaching Guide

Topic: Raw Milk

Host: Brandon Roy

Guests:

Mark Foley
Randy and      Robin Pope

Objectives

I can explain the difference between Raw      and Processed (pasteurized) Milk.
I can      describe why many states and organizations do not sell or produce Raw Milk      products.

Question for teacher to ask students before podcast:

Did you know      that Milk is “cooked” via pasteurization before it is sold at the grocery      store?
Do you think      that pasteurization makes the Milk less healthy?
Could we benefit from drinking Raw Milk      instead?

Questions for teacher to ask students after podcast:

Why is      processing (pasteurization) required for the sale of most dairy products?

a. A student should be able to describe that bacteria present in raw milk has the potential to make people sick.

Why do many      individuals stand by their practice of drinking raw milk despite the      risk?

a. Students can discuss multiple factors, including but not limited to: bacteria present is healthy, loss of vitamins, taste, and texture.

What do you      think about this? Do you think people should be drinking raw milk?

a. Student opinion question.

Teacher Notes:

Teacher      should be prepared to discuss the the different types of bacteria that can      be found in raw milk, listed below:

Brucella, Campylobacter, Cryptosporidium, E. coli, Listeria, and Salmonella

Teacher should also be prepared to discuss the following two      important terms:

A. Milk Homogenization:

a. Homogenization is a mechanical process that transforms the two, separate components of whole fresh milk– cream and low-fat milk–into one smooth beverage. To accomplish this, fresh milk is heated and pumped through tiny nozzles at high pressure. The pressure tears the fat globules of the cream into tiny particles, which then disperse evenly throughout the low-fat milk. Non-Homogenized milk will naturally separate into two layers of liquid milk and fatty cream.

B. Milk Pasteurization

a. Pasteurization is the process of heating milk up and then quickly cooling it down to eliminate certain bacteria. For effective pasteurization, milk can be heated up to 145 degrees Fahrenheit for 30 minutes or at least 161.6 degrees Fahrenheit for 15 seconds

Podcast Prompts for Students To Follow Along During Podcast

Where does      our first guest attend college? Middle      Tennessee State University (MTSU)
Milk is      pasteurized because of __________ present in raw milk that can potentially      make humans sick. Bacteria
Which of      these major vitamins is added to milk during processing?

a. Vitamin B

b. Vitamin C

c. Vitamin D

d. Vitamin E

4. Other than      cows, the most common animal that humans drink milk from is __________ Goats

5. What is the      name of the farm that our 2nd guests’ own? Robin’s Nest Farms

6. What is the name of the regulation program required for the sale of Raw Milk? Herd share, goat share, or cow-share