In the Netherlands, raw milk is widely available. Dutch raw milk farmers sell milk on the farm and through vending machines called “milk taps” where you bring your own container to fill up as needed. Cultured raw dairy products like raw kefir, yogurt, and cultured butter can be sold in grocery stores.
Dutch scientists are also ahead of the United States in terms of research on raw milk nutrition and clean production methods (though we do have the Raw Milk Institute). Here are some resources sent in by a friend in the Netherlands. Thank you, Froukje!
Links and sub-links to three resources are present below:
- Milk and Health Netherlands
- The potential of raw cow’s milk to target allergic diseases by Suzanne Abbring
- International Scientific Conference on Raw Milk (hosted in Valencia, Spain, 2019).
Milk and Health Netherlands
Check out their website: MilkAndHealth.com
Here are the primary subsections of their website. Within each page you can find an array of articles on each subject.
The potential of raw cow’s milk to target allergic diseases by Suzanne Abbring
Here is a rich 245 page paper by Suzanne Abbring, PhD, Nutritional Biology at Wageningen in the Netherlands
Contents of this work:
CHAPTER 1 – General introduction
CHAPTER 2 – Raw cow’s milk consumption and allergic diseases – The potential role of bioactive whey proteins
CHAPTER 3 – Raw cow’s milk prevents the development of airway inflammation in a murine house dust mite-induced asthma model
CHAPTER 4 – Raw cow’s milk reduces allergic symptoms in a murine model for food allergy – A potential role for epigenetic modifications
CHAPTER 5 – Suppression of food allergic symptoms by raw cow’s milk in mice is retained after skimming but abolished after heating the milk – A promising contribution of alkaline phosphatase
CHAPTER 6 – Loss of allergy-protective capacity of raw cow’s milk after heat treatment coincides with loss of immunologically active whey proteins – Native proteomics combined with a functional readout for allergic diseases
CHAPTER 7 – Spiking processed milk with bioactive whey proteins as alternative to raw cow’s milk – A preliminary study
CHAPTER 8 – Milk processing increases the allergenicity of cow’s milk – Preclinical evidence supported by a human proof-of-concept provocation pilot
CHAPTER 9 – Direct inhibition of the allergic effector response by raw cow’s milk – An extensive in vitro assessment
CHAPTER 10 – General discussion
APPENDICES – Nederlandse samenvatting, Dankwoord, About the author, List of publications
International Scientific Conference on Raw Milk 2019
This conference has passed, but the website remains to provide information on the topics presented and resources created.
Speakers and Lectures included:
Dr. Catharina Berge: Anna Catharina Berge is a Swedish veterinarian and epidemiologist with expertise in food animal production from farm to fork.
Prof. Dr. Ton Baars: Senior Scientist for Milk Quality and Animal Welfare for the Research Institute of Organic Agriculture (FiBL). PhD in Grassland Ecology and Social Science at Wageningen University.
Dr. Hélène Tormo: Associated Professor at the High College of Food Science Engineers, University of Toulouse, France.
Dr. Milena Brasca: Researcher scientist at the National Research Council of Italy, responsible for the Milano Section of the Institute of Sciences of Food Production.
María Carmen Collado: Institute of Agrochemistry and Food Technology-National Research Council (IATA-CSIC), 46980, Paterna, Valencia, Spain.
Dr. Céline Delbes: Scientist at the Unité Mixte de Recherche Fromage UMR 545, University Clermont-Auvergne, INRA, VetAgroSup, Aurillac, France.
Prof. Luca Settanni: Associate professor of Agricultural Microbiology at University of Palermo, Italy.
Prof. Dr. Dominique A. Vuitton: Professor Emeritus of Clinical Immunology at the Université Bourgogne Franche-Comté, France.
Here’s a series of printable, informative raw milk posters.