© 2011 Akshayakalpa Farms and Foods Private Limited - Confidential

Rediscovering the glory of

Organic Raw Chilled milk

Dr. GNS Reddy, Managing DirectorAkshayakalpa InitiativesTiptur, Karnataka

Phone: +91 9900092392e-mail: gns.reddy@akshayakalpa.orgweb: www.akshayakalpa.org

Akshayakalpa Brings the Farm Fresh Raw chilled milk to your kitchens

Traditional milk collection system

No quality control in production and collection of milk

Traditional Cattle sheds- unhygienicCows suffer from various diseases

New Generation farms

Cow comfort takes the precedence

Problems in the current practices of milk production

1.Heavy bacterial load2.No control on use of antibiotics3.No control on use of hormones4.Adulterations5.No cold chain provisions

© 2011 Akshayakalpa Farms and Foods Private Limited - Confidential

Organic Milk

What is organic milkUtmost cow comfort and stress free living conditionsFree StallingFodder grown under organic conditionsNo cattle feed from unknown sourcesNo traces of Antibiotics in MilkNo traces of Hormones in MilkNo traces of chemicals in MilkLeast bacterial countEnd to end cold chain- Milk from udder directly enters the chillerCold chain maintained up to consumers door

New Generation Dairy Farms

Automated , IT integrated Dairy farms for Pure and safe Organic Milk production

Chiller is integrated into farm. Milk from udder directly enters tye chilled and cooled to 4 degree C

Farmers produce power on their own farms

Technologies employed - I• Latest cow shed designs for ensuring maximum cow comfort•Automatic milking systems• Sensor based data gathering and remote reporting• Automatic chiller integration on the farm

•Advanced biogas generation systems for captive power production• On the farm silage production• End to end cold chain• Organic fodder production on the farm•Drudgery reduction technologies on the farm

• No cow dung removal• No composting• Use of fodder harvesters• Use of chaff cutters

•Integration of livestock into coconut based farming systems

Technologies employed - II

Fodder based diets for organic milk production

Cows are fed only with green fodder

Fodder diversity for nutritional security

Azolla grown on the farm as protein supplement

What Farmer gains

•Remunerative employment

•Nett. Earnings- Approx Rs. 50000/Month

•Life style- Better Health care, Education, housing

•Coconut gardens- Improved Yields

In the News

19

Raw Milk is Uniquely Safe

Consider the calf, born in the Shed, which then suckles on its mother’s manure-covered teat. How can that calf survive?

Because raw milk contains multiple, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria.

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Built-In Protective Systems in Raw MilkLactoperoxidase

Uses small amounts of H2O2 and free radicals to seek out and destroy bad bacteria

In all mammalian secretions—breast milk, tears, etc.

Lactoperoxidase levels 10 times higher in goat milk than in breast milk

Other countries are looking into using lactoperoxidase instead to pasteurization to ensure safety of commercial milk

British Journal of Nutrition (2000), 84, Suppl. 1. S19-S25.Indian Journal Exp Biology Vol. 36, August 1998, pp 808-810.1991 J Dairy Sci 74:783-787Life Sciences, Vol 66, No 23, pp 2433-2439, 2000

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Built-In Protective Systems in Raw MilkOther Bio-Active Components I

Lactoferrin - Steals iron away from pathogens and carries it through the gut wall into the blood stream; stimulates the immune system.

Polysaccharides - Encourage the growth of good bacteria in the gut; protect the gut wall

Medium-Chain Fatty Acids – Disrupt cell walls of bad bacteria; levels so high in goat milk that the test for the presence of antibiotics had to be changed.

Enzymes – Disrupts bacterial cell walls.

Antibodies - Bind to foreign microbes and prevent them from migrating outside the gut; initiate immune response.(British Journal of Nutrition (2000) 84. Suppl. 1, S3-S10, S11-S17)

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Built-In Protective Systems in Raw MilkOther Bioactive Components II

White Blood Cells – Produce antibodies against specific bacteria

B-lymphocytes – Kill foreign bacteria; call in other parts of the immune system

Macrophages – Engulf foreign proteins and bacteria

Neutrophils – Kill infected cells; mobilize other parts of the immune system

T-lymphocytes – Multiply if bad bacteria are present; produce immune-strengthening compounds.

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Built-In Protective Systems in Raw MilkOther Bioactive Components III

Lysosyme – Kills bacteria by digesting their cell walls.

Hormones & Growth Factors – Stimulate maturation of gut cells; prevents “leaky” gut.

Mucins – Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease.

Oligosaccharides – Protect other components from being destroyed by stomach acids and enzymes; bind to bacteria and prevent them from attaching to the gut lining; other functions just being discovered.

24

Built-In Protective Systems in Raw MilkOther Bioactive Components IV

B12 Binding Protein – Reduces vitamin B-12 in the colon, which harmful bacteria need for growth

Bifidus Factor – Promotes growth of Lactobacillum bifidis, a helpful bacteria in baby’s gut, which helps crowd out dangerous germs

Fibronectin – Increases antimicrobial activity of macrophages and helps to repair damaged tissues.

25

Destruction of Built-In Safety Systems by Pasteurization

Component Breast Milk

Raw Milk

Pasteurized Milk

Infant Formula

B-lymphocytesMacrophagesNeutrophilsLymphocytesIgA/IgG AntibodiesB12 Binding ProteinBifidus FactorMedium-Chain Fatty AcidsFibronectinGamma-InterferonLactoferrinLyxozymeMucin A/OligosaccharidesHormones & Growth Factors

XXXXXXXXXXXXXX

XXXXXXXXXXXXXX

inactivatedinactivatedinactivatedinactivatedinactivatedinactivatedinactivated

reducedinactivatedinactivatedinactivatedinactivated

reducedreduced

inactivatedinactivatedinactivatedinactivatedinactivatedinactivatedinactivated

reducedinactivatedinactivatedinactivatedinactivatedinactivatedinactivated

Scientific American, December 1995The Lancet, Nov 17, 1984

26

Heat Resistant Pathogens in Pasteurized Milk

Johne’s bacteria (paratuberculosis bacteria)– Suspected of causing Crohn’s disease, now routinely found in pasteurized milk

B. Cereus spores survive pasteurization

Botulism spores survive pasteurization

Protozoan parasites survive pasteurizationElliott Ryser. Public Health Concerns. In: Marth E, Stelle J, eds. Applied Dairy Microbiology, New York, Marcel Dekker, 2001.

27

Modern Milk Production

Highly industrialized, with many possibilities for contamination during and after processing.

28

Proteins in Milk

MILK PROTEINS: Three dimensional, like tinker toys

CARRIERS: Carry vitamins and minerals through the gut into the blood stream; enhance the immune system; protect against disease

IMMUNE DEFENSE: Pasteurization and ultra-pasteurization flatten the three-dimensional proteins; the body thinks they are foreign proteins and mounts an immune defense.

DISEASES: Immune attacks lead to juvenile diabetes, asthma, allergies and other disorders later in life

ALLERGIES: More and more people unable to tolerate pasteurized milk; one of the top eight allergies; some have violent reactions to it.

29

Effect of Commercial Pasteurization Temperatures on Vitamin Availability in Milk

A No significant change

B-1 Down 3-20%

B-6 Inactivated

B-12 Down 10% but carrier proteins destroyed

Riboflavin Heat stable, but light sensitive

Sodium No significant change

C Down 77% upon storage

D Down, fortified

E Down 15%

K No significant change

30

Effect of Commercial Pasteurization Temperatures on Mineral Availability in Milk

Selenium Down 9.7%

Iron Down 66%

Copper Up 44%

Zinc Down 69.4%

Sodium No significant change

Potassium No significant change

Calcium Down 21%

Magnesium No significant change

31

Other Health BenefitsThere are many non-vitamin components of milk that contribute to better health and growth and maturation in children.

Nucleosides and nucleotidesPolyaminesOligosaccharidesTransfer proteinsPeptides affecting coagulation and blood pressureImmunomodulatory peptidesAntioxidants

Many of these components are heat labile, and are reduced or destroyed by pasteurization

32

Raw Milk StudiesChildren fed raw milk have more resistance to TB than children fed pasteurized milk.

(Lancet, p 1142, 5/8/37)

Pathological organisms do not grow in raw milk but proliferate in pasteurized milk. (The Drug and Cosmetic Industry, 43:1:109, July 1938)

Raw milk prevents scurvy and protects against flu, diphtheria and pneumonia. (Am J Dis Child, Nov 1917)

Raw milk prevents tooth decay. (Lancet, p 1142, 5/8/37)

Raw milk promotes growth and calcium absorption. (Ohio Agricultural Experiment Station Bulletin 518, p 8, 1/33)

Raw cream prevents joint stiffness. (Annual Review of Biochemistry, 18:435, 1944)

Raw milk protects against asthma and allergic skin problems. (Lancet 353:1485, 1999)

After three generations on pasteurized milk, cats developed numerous health problems and pathologies of behavior. At four generations, all reproduction ceased.

(Pottenger’s Cats, 1983, Price-Pottenger Nutrition Foundation)

Pasteurization destroys B complex, C, D, enzymes and whey proteins. (See numerous abstracts listed at www.realmilk.com)

33

The Milk Cure

ANCIENT: Since ancient times, an exclusive raw milk diet has been used to cure many diseases.

MAYO CLINIC: In the early 1900s, the “Milk Cure” was used at the Mayo clinic to successfully treat cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems, chronic fatigue and many other chronic conditions.

ONLY WITH RAW MILK: The Milk Cure only works with raw milk; pasteurized milk does not have these curative powers.

Crewe, JR. Raw Milk Cures Many Diseases, www.realmilk.com

34

Feed Given to Confinement Cows

Feed Result in Milk

Soy Allergenic soy protein and estrogenic isoflavones

GMO Grains/ Ground nut cake

Aflatoxins (liver poisons)

Bakery Waste Trans fatty acids

Citrus Peel Cake Cholinesterase inhibitors (pesticides that act as nerve poisons)

Hormones and Antibiotics Hormones and Antibiotics

35

Cows on Green grass

Consume the food that cows are designed to eat (grass)

Healthy – need no antibiotics

Life span 12-15 years

36

Confinement versus Grass-Fed ButterYellow color is a sign of much higher levels of vitamin A and CLA

Full time remunerative employment for the educated farmers

TeamManagement, Marketing & Finance Technical

Directors & Advisors

Mr. Ravishankar G.S Entrepreneur and Technology industry veteran (formerly Sr. VP, Wipro Limited)

Dr. GNS Reddy, 30 years experience in NGO sector - Chief Promoter and MD (Formerly, VP, BAIF)

Operations Dr. T Prasanna, 30 years experience in dairy industry, COO & Marketing (Formerly MD, KMF, Bellary Milk Union)

Automation Support: A team of 9 engineers form IT industry are part of this ventureVeterinary Team, Engineering team &Extension team

© 2011 Akshayakalpa Farms and Foods Private Limited - Confidential

Thank You

Dr. GNS Reddy, Managing DirectorAkshayakalpa InitiativesTiptur, Karnataka

Phone: +91 9900092392e-mail: gns.reddy@akshayakalpa.orgweb: www.akshayakalpa.org