Starting a Dairy Farm Business

Anyone who knows the money-making aspects of cows and has a love for taking care of them can find an enjoyable and lucrative business in starting a dairy farm. You don’t know what to prepare for this venture?

That won’t be a problem. Just browse through this article and you will find all the answers you will need.

If you have love for animals such as cows and recognize their money-making capabilities, then you can start a dairy farm business. You can make money off milking cows and selling them off to big dairy companies, or sell them off as your own products if you can afford the processing equipment.

Cows

Cows are the core of your dairy farm business. They are the animals that provide the milk that you will be selling off for money, and they are also responsible for reproducing other cows that can grow your business. Obviously, the majority of cows that you will rear in your farm should be females. However, if you also wish to make off money selling cows to slaughterhouses, you might want to retain a male and a few females for breeding.

Cow Feeds

When you rear animals, you should also feed them. Cows feed on a number of plants: grass, corn or grain, among others. You can buy these feeds from third-party farmers or, better yet, you can choose to grow them right next to your dairy farm. You can save up that way, and you can also make another business: selling off the feeds that you have extra from feeding your cows. You can also grow corn for your own consumption.

Equipment

Dairy farms are one of the more expensive businesses to operate and start. You need to have some elaborate equipment in order to pull the business off properly. Some of the more important dairy farm equipment includes:

• Tractor
  An important equipment for pulling machinery around. Most of the other equipment cannot be operated without this.
• Hay baler
  Responsible for producing bale that is then fed to the cows. Each round bale produced by this machine is enough to feed 25 cows a day.
• Combine
  The machine used to harvest crops for feeding to the cows, or for selling off. If you plan to grow your own cow feeds, you would need this definitely.
• Storage buildings
  These buildings are useful for storing the feeds and the plants that you grow in your farm. There are also specialized buildings that are designed to store cow’s manure, as they are good fertilizers for the crops.
• Milking equipment
  This will help make your life easier. Having automated milking equipment in your dairy farm will help cut the time required for you to produce milk from your cows, rather than doing it by hand.

Dairy industry pushing hard to outlaw raw milk

The mainstream dairy industry has gone on the offensive against raw milk, aggressively lobbying Congress to impose further regulations upon unpasteurized milk producers.

Raw milk is milk that has not been pasteurized (exposed to high heat to kill off a high proportion of microbes) or homogenized (a technique used to prevent separation). Pasteurization advocates claim that it makes food safer, while critics allege that it kills off beneficial microbes and reduces food's nutritional content.

The major trade groups International Dairy Foods Association (IDFA) and National Milk Producers Federation (NMPF) have urged Congress to bring raw milk producers under federal authority and subject them to the same expensive inspection and certification processes as pasteurized milk.

"Before pasteurization became widely utilized during the 1920s, human consumption of raw milk was one of the major sources of food borne illnesses and one of the primary causes of infant mortality," the organizations said.

Milk pasteurization was introduced because modern factory farming practices greatly increase the risk that cows will become ill, infect other animals, and contaminate the dairy supply. This risk is much lower on small-scale farms.

"Although unpasteurized, or raw, milk products pose a significant food safety hazard, facilities producing these products are not covered by any of the food safety regulations proposed so far this year by Congress," the IDFA said. "These facilities also remain exempt from existing regulations enforced by all states, which are known as the Pasteurized Milk Ordinance, that set the standard for maintaining the safety of the nation's milk and milk product supply."

Raw milk is currently regulated on a state level, and in many cases must test lower for certain bacteria concentrations than pasteurized milk.

Even as they argue for raw milk producers to be subject to both state and federal regulations, the IDFA and NMPF are also asking Congress to change the law so that pasteurized milk be subject only to state supervision.

Pasteurized milk found to contain painkillers, antibiotics and growth hormones

A single glass of pasteurized milk can contain a toxic chemical cocktail of 20 painkillers, antibiotics, and growth hormones, new research has shown. Using a highly sensitive test, scientists found drug-related chemicals used to treat human illness not only in cow milk, but in goat and human breast milk as well. Among the chemicals were those found in painkillers and other anti-inflammatory drugs. Researchers theorize that some of the drugs and hormones observed are a result of growth hormones administered to cattle, as well as food contamination on the farm.

The Spanish-Moroccan team analysed 20 samples of cow's milk bought in Spain and Morocco, with the team's breakdown published in the Journal of Agricultural and Food Chemistry. In addition to containing drug-related chemicals such as niflumic acid, mefenamic acid and ketoprofen, the milk studied was found to contain the hormone 17-beta-estradiol. A form of the sex hormone oestrogen, the hormone was detected at three millionths of a gram in every kilogram of milk. Compared to niflumic acid, which was detected at less than one millionth of a gram per kilogram of milk, 17-beta-estradiol was found to have a much larger presence in the milk studied. Similar to the estrogen-mimicking bisphenol A (BPA), which has been found in a majority of plastic water bottles and food cans worldwide, 17-beta-estradiol can negatively impact the male hormonal balance in a way that can lead to unknown long-term consequences.

Farmers, who do not inject their livestock with growth hormones or feed them with produce that has been sprayed with pesticides or genetically modified organisms, will yield much higher quality milk. Organic raw milk has been tied to a number of health benefits due to its role as a balanced food rich in vitamins and protein. Raw milk contains all 20 of the standard amino acids, which are considered to be the very building blocks of life. It also contains a significant amount of Conjugated Linoleic Acid (CLA), an omega-6 fatty acid that has ties to increased fat loss and to improved metabolic function. The pasteurization process eliminates many of the nutrients that make raw milk a valued health food, virtually destroying the nutritional integrity of the drink.

Unfortunately, there is currently a war against raw milk by the FDA and other organizations. From arresting those who sell raw milk to shutting down entire clubs dedicated to raw milk, the FDA has been on a tireless crusade against raw milk and its advocates. Legal action has been taken, however, that may pave the way for raw milk to become more publicly available. The Farm-to-Consumer Legal Defense Fund (FTCLDF) recently launched a lawsuit against the FDA for its ban on interstate sales of raw milk. The lawsuit challenges the FDA on the premise that the ban goes against the United States Constitution. In an outlandishly-authoritarian response, the FDA stated, "There is no 'deeply rooted' historical tradition of unfettered access to foods of all kinds." Despite the crackdown on raw milk, its benefits cannot be suppressed. As more health conscious individuals seek refuge from drug-laden pasteurized milk, free access to raw milk will become a mainstream issue.

The Amazing Health Benefits of Raw Milk

Most people are unaware that clean, raw milk from grass-fed cows was actually used as a medicine in the early part of the 20th century. Raw milk - straight from the cow - has been called the "stem cell" of foods. It was used as medicine to treat, and many times cure, some serious diseases. From the time of Hippocrates until just after World War II, this miracle liquid nourished and healed millions.

Clean raw milk from pastured cows is a completely balanced food. You could live on it exclusively if you had to.

Raw milk ingredients that make it such a powerful food:

Proteins

Raw cow's milk has all 20 of the standard amino acids, which saves our bodies the work of having to convert any into usable form. About 80% of the proteins in milk are caseins (reasonably heat stable but easy to digest). The other 20% fall into the class of whey proteins. These are also easy to digest, but also very heat sensitive.

The immunoglobulins are an extremely complex class of milk proteins also known as antibodies. These provide resistance to many viruses, bacteria and bacterial toxins and may also help reduce the severity of asthma symptoms. Research has shown a significant loss of these important disease fighters when milk is pasteurized.

Carbohydrates

Lactose is the primary carbohydrate in cow's milk. It is made from one molecule each of the simple sugars glucose and galactose. People with lactose intolerance do not make the enzyme lactase and so cannot digest milk sugar. Raw milk has its lactose-digesting Lactobacilli bacteria intact. This may allow people who traditionally have avoided milk to drink raw milk.

Fats

About two thirds of the fat in milk is saturated. Saturated fats play a number of important roles in our bodies. They construct cell membranes and key hormones, they provide energy storage and padding for delicate organs, and they serve as a vehicle for important fat-soluble vitamins.

Conjugated Linoleic Acid (CLA) is abundant in milk from pastured cows. This is a heavily studied, polyunsaturated Omega-6 fatty acid that has promising health benefits. Some of CLA's many possible benefits are (1) it raises metabolic rates; (2) it helps remove abdominal fat; (3) it boosts muscle growth; (4) it reduces resistance to insulin; and (5) it strengthens the immune system and lowers food allergy reactions. Grass-fed raw milk has 3-5 times more CLAs than the milk from feed-lot cows.

Vitamins

Whole raw milk has both water and fat soluble vitamins. No enriching is necessary. It's a complete food. Pasteurized milk must have the destroyed components added back in, especially the fat soluble vitamins A and D.

Minerals

Raw milk contains a broad selection of minerals ranging from calcium and phosphorus to trace elements.

Calcium is abundant in raw milk. Its benefits include a reduction of some cancers, particularly colon; higher bone density in people of all ages; lower risk of osteoporosis in older adults; lowered risk of kidney stones; the formation of strong teeth; as well as a reduction of dental cavities.

An interesting fact about minerals as nutrients is the special balance they require with other minerals to function properly. For example, calcium needs a proper ratio of phosphorus and magnesium to be properly utilized by our bodies. Raw milk is in perfect balance.

Enzymes

The 60 functional enzymes in raw milk have an amazing assortment of jobs to perform. Some of them are native to milk and some come from beneficial bacteria growing in raw milk. When we eat food that contains enzymes devoted to its own digestion, it's less work for our pancreas. Other enzymes, like catalase, lysozyme and lactoperoxidase help to protect milk from unwanted bacterial infection, making it safer for us to drink.

Cholesterol

Milk contains about 3mg of cholesterol per gram. Our bodies make most of the cholesterol we need. This amount fluctuates by what we get from our food. Cholesterol is a repair substance. It is a waxy plant steroid that our body uses as a form of water-proofing and as a building block for key hormones.

Beneficial Bacteria

Raw milk is a living food with amazing self-protective properties. As most food goes bad as it ages, raw milk gets better. From helpful bacterial fermentation, the digestibility of enzymes, vitamins, and minerals all increases.

Today, the demand for raw milk from pasture-fed cattle is growing as word spreads of the tremendous health benefits of drinking raw milk.

Raw goat's milk offers many benefits

In western civilization, most milk consumption is in the form of pasteurized and homogenized cow's milk. Although such milk is portrayed as being healthy, it actually can lead to impaired health, including allergies, tooth decay, colic in babies, arthritis, heart disease, and even cancer. A much better choice is raw milk, and, though generally more difficult to find, the best raw milk of all is raw goat's milk. As the Journal of American Medicine states, "Goat's milk is the most complete food known."

Goat's milk is the most highly consumed milk in many other parts of the world and it is delicious as well as extremely nutritious. Goat's milk has vitamins, minerals, trace elements, electrolytes, enzymes, proteins, and fatty acids that are easily assimilated by the body. It is interesting to note that goat's milk is digested in 20 minutes; whereas, it can take up to 24 hours to digest cow's milk.

Pasteurization and homogenization are not what nature intended. These processes destroy valuable natural enzymes and nutrients that our bodies utilize to sustain health. They also alter food chemicals and make fats rancid.

Cow's milk and goat's milk differ greatly in their nutritional composition. Goat's milk does not contain the complex protein that stimulates allergic reactions, making it less allergic. It also helps to boost the immune system. Goat's milk alkalizes the digestive system and also helps to increase the ph level in the blood stream. Furthermore, goat's milk does not produce mucus and will not worsen allergic respiratory conditions such as asthma.

Goat's milk also contains less of the enzyme xanthise oxidase. When entering the blood stream, this enzyme can cause tissue on the heart to scar that results in the liver supplying more cholesterol in order to protect the heart. Arteriosclerosis can be the result of this mechanism. Additionally, homogenization of milk products has also been linked to heart disease.

People who are lactose intolerant may find goat's milk to be a good alternative source of milk. Goat's milk contains less lactose than cow's milk and passes through the digestive system more rapidly. Most lactose intolerant people have no difficulty tolerating goat's milk.

Additionally, raw goat's milk fights microbes, primarily due to the healthy medium-chained fatty acids it contains, such as capric and caprylic acids. It is very important to note that raw goat's milk is rich in selenium, a necessary bodily nutrient known for its immune strengthening and antioxidant properties.

Raw goat's milk soothes the digestive tract. People with conditions such as bloating, diarrhea, asthma, and irritability may very well be suffering from an allergic reaction to cow's milk. Raw goat's milk on the other hand can be comfortably consumed without triggering these allergic responses. Because of its effective acid buffering capacity, goat's milk has been used to treat conditions such as ulcers.

Children with problems digesting cow's milk may have a viable alternative in raw goat's milk. Goat's milk is a natural food that children can consume comfortably, even if they are sensitive to cow or other forms of milk. In fact, goat's milk is very similar to human milk. Children who drink goat's milk tend to remain more satisfied between meals and sleep through the night.

In conclusion, goat's milk provides excellent health benefits, is delicious and is well tolerated - as opposed to today's pasteurized and homogenized varieties, which are not only less nutritious and less tolerated, but also can be a precursor to poor health.

Dairy industry ridiculously claims milk prevents type 2 diabetes based on distorted study (opinion)

Earlier this year, the dairy industry was once again caught hyping a distorted study to claim that milk prevents diabetes. Based on research conducted by the Massachusetts General Hospital and the Harvard School of Public Health in Boston, milk proponents claimed that if you drank enough milk, you would reduce your risk of type 2 diabetes. Leave it to the dairy industry to come up with a whopper like this. They'd like you to believe milk will do anything -- it will increase your bone mass, make you lose weight and now it will prevent diabetes. But what's wrong with this study? It fails to mention that the results are simply based on replacing another, more harmful beverage with milk.

Drinking milk is a replacement for drinking carbonated soft drinks -- those high-sugar beverages that cause diabetes. It's no surprise that people who stop drinking soda and start drinking milk are going to demonstrate a lower level of diabetes. You could get the same reduced diabetes risk by replacing soft drinks with water. You could then say water prevents diabetes in the same way this study says milk prevents diabetes. In fact, any beverage that doesn't cause diabetes can be made to look like it "prevents" diabetes by comparing it to soft drinks.
This hyping of milk as a diabetes prevention beverage if nothing but junk science, yet it's being reported as fact by newspapers and cable news networks that just parrot whatever press releases their advertisers send them.

Junk science is the norm

I could just as easily say that watching television prevents rock climbing injuries. It's true! I conducted a study looking at 5,000 people who watched a lot of television and found they had a really low rate of rock-climbing injuries. That proves it. I should issue a press release. Maybe we will get all the national news media and television stations to run that as news.

Now, of course, you know that this is complete nonsense, but it's the same logic that says milk prevents diabetes. It is a replacement activity. In the same way, people who are drinking milk aren't drinking carbonated, sugary beverages nearly as much, so of course they are not going to have a high rate of diabetes.
I hate to be the one to have to point this out, but what happened to critical thinking skills in our society? Aren't scientists supposed to be scientific? Aren't journalists supposed to ask the basic fundamental questions about these stories before they report them as fact?
This just goes to demonstrate that scientific and medical reports that fill our mediascape are not based on scientific thought. People spin the studies and distort the models to help sell products. That is what passes as scientific thinking and medical science today. Then, as long as it fits the current model or belief system, it gets published in the medical journals, and if anything is discovered outside of that belief system, it must not be true. The message of the day seems to be: "Let's keep the advertisers happy, and let's keep people drinking milk."

Why would humans need to drink liquids from bovines?

Even the USDA goes along with this message, encouraging people to consume mass quantities of bovine extract as part of the food pyramid. I'm not sure what science they distorted to come up with that, but it is one of the strangest ideas around. To think that human beings are supposed to drink liquids produced by the mammary glands of other species makes no scientific sense whatsoever. These are animals with fur and hooves. It takes genuinely twisted thinking to suppose that we should be drinking liquids from them.

Even further, to suppose that consuming this bovine extract prevents diabetes is not just a leap of faith; it's a bungee jump! This distortion is so extreme, you'd have to be a complete novice in scientific thinking to believe it. Do you really want to find out what milk does for people? Conduct a randomized, double-blinded, placebo-controlled study on milk versus water, and you'll find out just how dangerous milk is for human health. It promotes cardiovascular disease and increases the risk of colon cancer due to the animal fats it contains. We also see type-1 diabetes in young children, which can be caused by consuming high amounts of milk. We know that infant deaths increase when they are fed cow's milk instead of human breast milk. We also know a vast majority of people are allergic to milk proteins and can't digest them properly.
And then there's the stink factor: Drinking milk (or eating dairy products) flatly makes you stink. It makes you smell like a milk-and-butter American, and it drives huge profits in the deodorant industry. Give up milk products for 30 days, and you won't stink nearly as much. Give up all animal products for 30 days, and you may actually be able to skip a shower or two.

The prevalence of the dairy industry's dubious claim is an example of media's role as a propaganda machine for advertisers

What I am surprised about is mainstream journalism these days. Much of the time, as we now know, they just make up their sources. If they need something to fill in the blanks, they just dream them up. Journalism is a mess in this country, and the fact that this story was major headline news all around the country just demonstrates it even further.

Where is the critical thinking out there? Basically, big media is just a system of propaganda to make consumers buy the things that the advertisers push. It's just a giant system of circular logic, and with enough repetition, even the most ridiculous statements start to sound true. People start believing the lies. They believe milk will help you lose weight, which is absurd. The only way milk will help you lose weight is if you use it as a replacement beverage for something else that's far worse for you. It is easy to show that doing something other than drinking soft drinks will help you lose weight, but the credit shouldn't go to milk. Replacing soft drinks with anything -- water, tea or even beer -- will also help you lose weight. It's basic common sense.

Mainstream media conducts press-release journalism

I really wonder what has happened to the minds of the people running the mainstream newspapers these days. I know there are some great journalists out there engaged in some fantastic journalism, but they are not the majority. They are the exception. The vast majority of these papers are just parading what comes across their desks. It is like they have a teleprompter there, and they are just repeating what comes their way. People think, "Whatever the editor handed to me must be news." And the editor says it must be news, because it was faxed to him by the dairy industry.

On health issues, the country already believes other absurd things like prescription drugs make you healthier and herbal medicine is dangerous. We have been told things like vitamin E will kill us, thanks to the American medical system and the researchers who are paid to drum up with these results.
Milk will prevent diabetes, and it will lower your taxes; did you know that? It may repair your car, if you pour it into your gas tank, and you will get better gas mileage because cows can run. Milk does the car good -- just pour it on in there. Milk is a great lubricant and a plant fertilizer. See, I can make claims the same way the dairy industry does, and you can come up with some of your own. Milk will do whatever you want it to do. It is the miracle liquid from alien cows.
By the way, if any other beverage made the same claims about their products as the milk industry, they'd be put out of business by the FDA for making health claims. The claims stated for milk seem to put it in the category of a drug that treats diabetes. So why doesn't the dairy industry apply for FDA approval for milk? Why don't they sell milk as a drug that you need a prescription for? After all, they say that it is an anti-diabetic drug, and next they'll say it is an anti-heart-disease drug or that it is an anti-diarrhea drug because it causes constipation.
If there was money in the human breast milk industry, and you could convince people to drink that, can you imagine all the incredible, yet true, claims that would be made about human breast milk? That is the milk human beings are supposed to drink. Let's face it: Human babies don't have the urge to crawl towards a cow and start suckling. Their connection is with their human mothers who supply them with real nutrition. It only makes sense that human breast milk would be better for you than cow's milk, so why don't we have studies on human breast milk? It's because they can't sell it to you. It doesn't come from a factory where mothers are hooked up to a machine and their milk is bottled and sold in the grocery store. That's not saying some corporations wouldn't do that if they could get away with it, but it's not happening today.

Where there's a market, the science can always be invented

Marketers will invent science to support whatever it is they're doing. Maybe next they will find a way to milk little mice with miniature "milkers." They might milk those mice and sell it as "miracle mice milk." Do you think people would drink that? It makes just as much sense as drinking cow's milk.

Actually, milk from mice might be more nutritious than the milk from cows. Come to think of it, I may start a company called Miracle Mouse Milk, and we'll take all the studies the dairy industry has produced and replace the words "cow's milk" with "mouse milk." Of course, people wouldn't buy that; they'd be grossed out and say, "Why on earth would I drink milk from a mouse?" Exactly. What crazy human would drink milk from another species?
Let's face it: Cow's milk is popular because it is profitable. It has so-called science behind it, but science can be invented, distorted and made to say anything any industry wants it to say. For humans, there is nothing nutritionally advantageous about cow's milk, and there is no mechanism by which cow's milk prevents type 2 diabetes. In fact, cow's milk helps promote chronic diseases, including cardiovascular disease, type-1 diabetes and stagnation throughout the body. The literature on this is well-documented. No person in their right mind could say that milk is good for human beings if they are familiar with the real science on this (and not the hijacked studies that are latched onto by the dairy industry to promote exaggerated conclusions).
At least if we can't get good nutrition from cow's milk, we can get good entertainment from reading the press releases put out by the dairy industry. It gives me a good laugh every time I see the dairy industry's spin on these studies. But I think it would be more entertaining if we could convince the dairy industry to start milking little mice and selling mice milk to the public. After all, mice are mammals, too, and mice milk is no more foreign to the human body than cow's milk or moose milk.
Of course, given the complete disregard for animal welfare in the conventional dairy industry, they'd probably pump the mice full of rBGH (artificial growth hormones used on cows), and the mice would grow to the size of rabbits. Mighty mouse milk! Now available in strawberry and chocolate flavors

Asthma explained by common allergy to milk and dairy products

The link between asthma and cows' milk is familiar to many young asthma sufferers and their parents. I first became aware of the connection through my cousin's experiences with his four-year-old son. Since infancy, my cousin's son has experienced severe asthma attacks and has been hospitalized twice for asthma-related pneumonia. When his asthma attacks become more frequent or more severe, my cousin and his wife respond by temporarily eliminating milk and milk products from his diet, and it usually works. I always assumed that milk worsened his asthma by stimulating mucus production in his lungs. However, studies suggest that, either along with or instead of creating excess mucus, milk may worsen asthma due to an undiagnosed milk allergy.

"In all respiratory conditions, mucous-forming dairy foods, such as milk and cheese, can exacerbate clogging of the lungs and should be avoided," writes Professor Gary Null in his Complete Encyclopedia of Natural Healing. Very simply, when more mucus accumulates in the lungs than can be expelled, asthma attacks develop. This belief has long been held in practiced medicine, and many medical doctors still stand behind this theory.
At the same time, many other doctors and researchers are now beginning to feel that undiagnosed milk allergies may be the underlying problem behind the link between milk and asthma. As Dr. Robert M. Giller writes in Natural Prescriptions, eliminating dairy products from the diets of many adult and child asthma patients helps "not because dairy products stimulate mucus production but because they're very common causes of allergy, upper-respiratory allergies and asthma (which may be an allergy in itself)."
"Milk is one of the two or three most common food allergens in the American diet," says allergy specialist Dr. James Braly in Bill Gottlieb's book Alternative Cures. In fact, Dr. Frank Oski, the chief of pediatrics at the John Hopkins School of Medicine, believes that 50 percent of all schoolchildren may be allergic to milk, though many of them remain undiagnosed. Some researchers believe that the figure may be even higher, up to 60 percent of children, according to Dr. Charles R. Attwoods's book, A Vegetarian Doctor Speaks Out. When most people think of milk allergies, they think of anaphylactic shock -- a severe, life-threatening allergic reaction that can only be relieved with a shot of epinephrine. However, allergies sometimes manifest in very different ways, and these may change throughout a person's life.
In Get Healthy Now, Professor Null explains a milk allergy's changing symptoms: "Even if the symptoms are not the same, the underlying allergy may be. A child who has suffered milk-associated asthma, for instance, may have severe acne as a teenager. The milk allergy is still there, but its symptoms have moved to a different organ system, often misleading the patient and physician into thinking that the original allergy has been outgrown." According to Alternative Medicine, up to half of all infants may be sensitive to cows' milk. As a result, symptoms of an underlying milk allergy may start as early as infancy, only manifested as eczema, a symptom that may remain later on in childhood and adulthood. Furthermore, in addition to asthma and eczema, an underlying milk allergy may manifest as bronchitis, sinusitis, autoimmune disorders, frequent colds and ear infections and even behavioral problems.

Antibiotics in milk

Like any dairy allergy, the milk protein is probably the cause of allergy-related asthma. However, according to Dr. Oski, some children and adults may not be allergic to the milk itself, but rather the small amount of antibiotics passed into the milk from dairy cows. Dr. Oski explains this phenomenon: "Antibiotics, most commonly penicillin, are given to cows for the treatment of mastitis, an inflammation of the udders. Cows are not supposed to be milked for 48 hours after receiving penicillin. Often this precaution is not followed and then penicillin appears in the milk in small quantities." If you or your child is part of the estimated one percent of the United States population who develop symptoms of penicillin allergy after drinking antibiotic-contaminated milk, you may be able to stop your allergy by drinking milk from cows that are not treated with antibiotics. To be on the safe side however, you may want to entirely eliminate cows' milk from your or your asthmatic child's diet.

Whether milk causes excess mucus production, is an undiagnosed allergy or a combination or both -- research suggests that milk definitely worsens asthma. Accordingly, a diet that is free of both milk and meat, another common allergen, can greatly lessen asthma symptoms. According to a study of 25 patients reported in Jean Carper's book, Food: Your Miracle Medicine, after following a milk- and meat-free diet for only four months, 71 percent of the patients experienced an improvement in their asthma symptoms. After a year, asthma improved in 92 percent of the patients. On a larger scale, Dr. Joseph Pizzorno, President Emeritus of Bastyr University, found that 25 percent of respiratory patients experienced long-term improvement after following a vegan diet, a diet that contains no animal products -- dairy, eggs and meat -- whatsoever.

Plenty of calcium from other food sources

While considering a milk-free diet for themselves or their children, many people worry that doing so will result in a calcium deficiency. In a Washington press conference, Suzanne Havala, registered dietician and co-author of the American Dietetic Association's 1992 edition of its position paper on vegetarian diets, said that after weaning, humans do not need to drink milk: "Vegetarians and their children get all the calcium they need from leafy vegetables, broccoli, tahini and tofu made with calcium sulfate." So, according to research, if you have asthma, you can happily adjust to life without cows' milk without really missing anything, except severe asthma attacks.

The experts speak on milk and asthma:

A prime consideration for those with asthma should be the identification and elimination of allergens in foods and in the environment. Although any food is suspect, the ones most likely to trigger asthma are dairy products, eggs, chocolate, wheat, corn, citrus fruits, and fish. … In all respiratory conditions, mucous-forming dairy foods, such as milk and cheese, can exacerbate clogging of the lungs and should be avoided.
Complete Encyclopedia Of Natural Healing by Gary Null PhD, page 316

I treated a patient who was fond of yogurt and, for health reasons, prepared it from skim-milk powder. This produces yogurt with a much higher lactose content than yogurt from full-fat milk (see table 5-1). When I persuaded her to use somewhat less yogurt and prepare it only from whole milk without additional skim-milk powder, her asthma disappeared for good. The asthma-causing skim-milk yogurt provided approximately 50 g of lactose per day, while she was asthma-free on whole-milk yogurt with about 5 g of lactose daily.
The

Natural Way

to Heal by Walter Last, page 228
When I was in medical school, I read a book by a physician who had had good results in treating asthma in children by eliminating all milk and dairy products. When I discussed the book with my professors, they said it was nonsense. I guess there are still people around who discredit the idea, but I've found that eliminating milk and cheese from the diet can be helpful for both asthmatic adults and children. This is not because dairy products stimulate mucus production but because they're very common causes of allergy, upper-respiratory allergies, and asthma.
Natural Prescriptions by Dr Robert M Giller, page 25
Type As, as you will remember, naturally produce copious amounts of mucus, and when they eat foods that are mucus producing (such as dairy), they suffer from too much mucus, which can exacerbate respiratory problems. In this case, when Type As are careful to avoid mucus-producing foods, and when the causes of the stress are addressed positively, their asthmatic condition always improves or is eliminated.
Eat Right for Your Type by Dr Peter J D'Adamo, page 253
An undiagnosed milk allergy may manifest in different ways throughout a person's lifetime
Ah, milk. It's right up there with Mom and apple pie as a national icon, a nutritional necessity (or so we're told) for strong bones and sparkling teeth. Well, many alternative practitioners say that all of those good things that you hear about milk are white lies. "Milk is not a perfect food, as is frequently advertised," says Jacqueline Krohn, M.D., a physician in New Mexico. Milk, she says, can cause allergic symptoms of all kinds, such as diarrhea, asthma, ear infections, rashes, and hives. "Milk is a misunderstood and vastly overrated food," agrees James Braly, M.D., an allergy specialist in Boca Raton, Florida. "Ironically, while milk products are the most commonly consumed foods, milk is one of the two or three most common food allergens in the American diet," he says.
Alternative Cures by Bill Gottlieb, page 428
Mead interviewed Frank A. Oski, M.D., chief of pediatrics at Johns Hopkins School of Medicine, who stated: At least 50 percent of all children in the United States are allergic to cow's milk, many undiagnosed. Dairy products are the leading cause of food allergy, often revealed by diarrhea. constipation, and fatigue. Many cases of asthma and sinus infections are reported to be relieved and even eliminated by cutting out dairy. The exclusion of dairy, however, must be complete to see any benefit.
Milk The Deadly Poison by Robert Cohen, page 260
Though I haven't had asthma since leaving home for college at age seventeen. Many years later, during my pediatric specialty training, I made the connection: Milk and dairy products, which I never really liked, had been discontinued when I left home for college. During the following years, as a practicing pediatrician, I would see this relationship of asthma, and several other allergic disorders, to dairy products time and time again. After seeing two generations of my patients struggle with this malady, I've come to the conclusion—which is now shared by many allergists—that six out of ten children are allergic to milk protein. Not all are asthmatics; many have recurrent middle-ear infections, allergic rhinitis and, especially in infants, chronic skin rashes such as eczema. Older children and adults often manifest their food-related allergies as chronic bronchitis and sinusitis. But asthma itself may persist for a lifetime.
A Vegetarian Doctor Speaks Out by Charles R Attwood MD FAAP, page 74
Even if the symptoms are not the same, the underlying allergy may be. A child who has suffered milk-associated asthma, for instance, may have severe acne as a teenager. The milk allergy is still there, but its symptoms have moved to a different organ system, often misleading the patient and physician into thinking that the original allergy has been outgrown.
Get Healthy Now by Gary Null, page 584
For babies who are not breast-fed, prepared formulas may contribute to colic. Cow's milk, commonly found in infant formulas, is often the culprit. According to Dr. Smith, up to 50% of infants are sensitive to cow's milk, which can precipitate not only colic but also diarrhea, rashes, ear infections, asthma, and other conditions. Prepared cow's milk formulas may include many additives such as high-fructose corn syrup, which can cause problems for infants.
Alternative Medicine by Burton Goldberg, page 637
Dr. J. Dan Baggett, a practicing pediatrician in Alabama, has been interested for a number of years in the possible harmful effects of cow milk. Here are portions of a letter written by Dr Baggett describing his experiences: When I opened my practice here in Montgomery, Alabama, in I960, I was aware of a causal relationship between cow milk protein in the diet and infantile eczema. I also knew that many of these eczematoid children became asthmatics later on unless their eczema could be cleared early by dietary manipulation. This prompted me to begin a system of dietary prophylaxis against allergic disease among the newboms in my care.
Don't Drink Your Milk by Frank A Oski MD, page 22
We determined that Rose had an almost lifelong condition that explained not only her asthma but her eczema, sinus infections, and digestive symptoms as well. Subsequent testing confirmed our suspicion: Rose suffered from a strong dairy allergy. When she was a child, this manifested itself as eczema; as a young adult she developed the sinus infections. Antibiotic treatment aggravated Rose's digestive problems by changing the delicate balance of bacteria in her gut. And as she continued to eat dairy products, her symptoms became worse and the asthma appeared. Now she was taking the standard asthma treatment, which seemed to be helping, but was causing measurable bone loss. The solution was simple. We eliminated dairy products entirely from Rose's diet. She was amazed at the results. Not only did her asthma improve to the point where she no longer needed to take her medications on a daily basis, but her digestive symptoms cleared up as well.
Ultraprevention by Mark Hyman MD and Mark Liponis MD, page 53
If you or your spouse has allergies, asthma, eczema, autoimmunity, bronchitis, or sinusitis, or if your child is experiencing frequent colds and ear infections, it is worth experimenting with total elimination of cow's milk in all of its forms. Goat's milk is OK, as is soy milk, but be aware that soy is a common allergen in infants, especially if it is introduced too early.
8 Weeks To Optimum Health By Andrew Weil MD, page 222
People who suffer from recurring bouts of diarrhea, bronchitis, eczema, asthma, or runny nose, should be tested for a milk or cheese allergy and should avoid all allergens in their diet.
Alternative Medicine by Burton Goldberg, page 186
The young mother of a seven-year-old boy handed me 11 a note from the grade-school dietitian. "Billy's diet has come to our attention," it read, "because he no longer selects milk in the cafeteria." Billy had recently given up milk, at my suggestion, because it worsened his asthma and eczema.
A Vegetarian Doctor Speaks Out by Charles R Attwood MD FAAP, page 45
They [milk allergies] are a leading cause of the chronic ear infections that plague up to 40 percent of all children under the age of six," Dr. Whitaker assures us. "Milk allergies are also linked to behavior problems in children and to the disturbing rise in childhood asthma."
Elements Of Danger by Morton Walker DPM, page 326
Milk is also an unappreciated terror in triggering "allergic" reactions that induce joint pain and symptoms of rheumatoid arthritis, asthma, irritable bowel syndrome and diarrhea.
Food Miracle Medicine by Jean Carper, page 483
A number of allergic and environmental agents can precipitate asthma attacks, including pollen, dust, mold, animal dander, feathers, textiles such as cotton and flax, detergents, petrochemicals, air pollution, and smoke. According to James Braly, M.D., of Hollywood, Florida, wheat, milk, and eggs are among the most likely foods that will trigger an asthma attack.
Alternative Medicine by Burton Goldberg, page 884
Milk allergies may sometimes be penicillin allergies
Antibiotics, most commonly penicillin, are given to cows for the treatment of mastitis, an inflammation of the udders. Cows are not supposed to be milked for forty-eight hours after receiving penicillin. Often this precaution is not followed and then penicillin appears in the milk in small quantities. People allergic to penicillin-an estimated 1 percent of the United States population-may develop symptoms of penicillin allergy after drinking milk contaminated with this antibiotic. The allergic reaction may take the form of hives, sneezing, asthma, or an unexplained rash.
Don't Drink Your Milk by Frank A Oski MD, page 55
A milk-free diet lessens asthma symptoms
There's evidence that embracing vegetables totally and giving up all animal products helps relieve asthma. In a study of twenty-five patients, 71 percent improved after four months without meat and daily foods; after a year, 92 percent had improved! That meant no meat, fish, eggs or dairy products. Why did it work? Doctors say maybe because the diet deprived patients of possible allergens—agents in food that could trigger asthma.
Food Miracle Medicine by Jean Carper, page 352
Joseph E. Pizzorno, N.D., President Emeritus of Bastyr University, in Seattle, Washington, has found that a vegan diet (elimination of all animal products, including dairy) can have a long-term positive effect on respiratory conditions, primarily asthma. In one study, Dr. Pizzorno noted significant improvement in 25 patients treated with a vegan diet. The diet excluded all meat, fish, eggs, and dairy products, and drinking water was limited to spring water.
Alternative Medicine by Burton Goldberg, page 890
Going on milk-free diets can cause considerable improvement in some asthmatics. Though children are most apt to have asthmatic reactions to milk, it can also happen in adults. A twenty-nine-year-old man suddenly began to suffer from bronchospasms two or three times a week; each attack lasted for one or two hours. Every day he seemed to have a dry cough and some breathlessness after breakfast. His asthma became so severe that on a couple of occasions he had to go to a hospital emergency room. Then one day he drank a cold glass of milk, and 20 minutes later found himself in the emergency room with a major broncho-spasm and hives all over his body. He was treated with drugs and within an hour he had recovered. But his doctors in Madrid, Spain, kept him for further tests. Milk was the villain. When asked to drink a quarter cup of milk, he suffered a bronchospasm. When given dried casein (from milk) he had an attack of wheezing and abdominal pain within 20 minutes.
Food Miracle Medicine by Jean Carper, page 355
Catherine Catherine had suffered from asthma since childhood—she could not remember a time when these attacks of breathlessness and wheezing did not set in once or twice a week. Skin testing had always been negative and she had simply learned to live with the problem, controlling her symptoms with drugs. Then, in her forties, Catherine began to surfer from frequent headaches and felt very tired. Her doctor could find nothing wrong and suggested that she might like to try an elimination diet to see if this was of any help. Catherine cut out milk, eggs, wheat, and citrus fruits, and found that she felt a great deal better. When she retested milk, this brought on a headache within an hour, followed by a severe attack of asthma. On a diet with no milk or milk products, her headaches are few and far between. To her great surprise, she is also free of asthma attacks for the first time in her adult life
Food allergies and Food Intolerance by Jonathan Brostoff MD and Linda Gamlin, page 68
David's stomachaches went away. Within one month the asthma was gone. David was happier and more emotionally stable. David's digestive problem was causing his asthma. Avoiding milk and wheat products and taking digestive supplements allowed David to live a normal life without dependency on steroids. Wouldn't you want to know if your child could get rid of or improve asthma (and other problems) through diet and digestive enzymes rather than through medication? Doesn't it make sense to try natural methods first?
Healthy Digestion the

Natural Way

by Dr Lindsey Berkson, page 15
If [asthma] runs in your family, a vegan diet can mean the difference between developing the condition and having a lifetime of easy breathing, according tor. Klaper. "There's a genetic component, but the other crucial thing we 'inherit' from our parents is our eating habits. If we grow up on a diet that's high in dairy products and eat that way all our lives, and asthma develops due to a dairy sensitivity, you can say it's partially genetic, but it's also a function of eating at the same table." In the Garden of Better Health
The Complete Book Of Alternative Nutrition by Selene Y Craig, page 12
We don't need cow's milk in our diets
Suzanne Havala, a registered dietitian from North Carolina, who was a co-author of the American Dietetic Association's 1992 edition of its position paper on vegetarian diets stated at the Washington press conference that, after weaning, there is no need for milk of any sort. "Vegetarians and their children," she said, "get all the calcium they need from leafy vegetables, broccoli, tahini and tofu made with calcium sulfate." Dr. Russell J. Bunai, a pediatrician associated with the PCRM, who later took a two-year sabbatical from his practice to review the world literature on the subject, said,".. of all mammals, only humans drink the milk of another species." In Ghana, where he served as a medical missionary, he noted that the traditional diet contains no dairy products and that asthma and other allergic problems were uncommon. He saw these problems only in people who had adopted more westernized diets that included cow's milk.

AAVIN- CONTACTS & COMPLAINT

Head office:

Tamilnadu Co-operative milk producers' Federation Ltd.,
Aavin Illam,
Madhavaram Milk Colony,
Chennai 600051- Tamilnadu

Phones 044-23464500-03 MD :  044-23464504 (Direct)
Fax:  044 23464505

CORPORATE OFFICE
Managing Director
TCMPF LTD., 2,

Pasumpon Muthuramalinganar salai, Nandanam,
Chennai 600035  

Phones: 23464558   Fax : 044 23464559

OFFICE OF THE JOINT MANAGING DIRECTOR

Plot No.29 & 30,Industrial Estate, Ambattur, Chennai -600098,
Phones: 23464528-33

24 Hours Consumer Complaint cell
Ph: 23464575 -  76 - TOLL FREE NO: 1800 425 3300
Email: aavincomplaints@gmail.com

AAVIN -RESEARCH AND DEVELOPMENT

THE TAMILNADU CO-OPERATIVE MILK PRODUCERS’ FEDERATION LTDNUCLEUS JERSEY AND STUD FARM
FINGER POST P.O., OOTACAMUND – 643 006, NILGIRIS DISTRICT, TAMIL NADUPHONE: (0423) 2444059, FAX: (0423) 2400143, email:aavin@sancharnet.in

I. INCEPTION

Started at Udhagamandalam on 29.03.1973 under the direct control of the erstwhile Tamil
Nadu Dairy Development Corporation now Tamilnadu Co-operative Milk Producers’ Federation
Limited.

LOCATION

Situated in 37.725 acres of land taken on lease from the Forest Department, adjacent to the
Gymkhana Club, Ooty.

Financial Assistance - The erstwhile Indian Dairy Corporation
Technical Guidance - National Dairy Development Board.
Divisions of the Farm -

(a) Bull Mother Farm
(b) Stud Farm
(c) Frozen Semen Bank
(d) Liquid Nitrogen Plant
(e) Fodder Farm
(f) Quality Control Laboratory

II. OBJECTIVES

To maintain pedigreed Jersey cattle, to produce genetically superior Jersey Breeding Bulls and Cows.

To produce Frozen Semen Straws from genetically superior Jersey , Friesian and Cross-bred Bulls and supply the same throughout Tamil Nadu for Artificial Insemination of Cattle.

To augment milk production in local cattle in the milk sheds of Tamil Nadu under Operation Flood by Cross-breeding through Artificial Insemination using quality Frozen Semen produced from high milk
yielding pure-bred and cross-bred bulls with superior germ plasm.

III. SEMEN DISTRIBUTION

Frozen Semen Straws produced from this unit are distributed to all the District Co-operative Milk Producers’ Unions in Tamil Nadu.
Our other Customers:

Chittoor District Co-operative Milk Producers’ Union, A.P.
Andhra Pradesh Livestock Development Agency, A.P.
Kerala Livestock Development Agency, Palakkad (on exchange basis)
National Dairy Research Institute, Kalyani
Department of Animal Husbandry, Haryana
Patna Animal Development (Pvt) Ltd., Bihar
Private practitioners.Sikkim Livestock Development Board , Sikkim
Department of Animal Husbandry, Tamil Nadu.
Department of Animal Husbandry, Pondicherry .
IV. LIQUID NITROGEN PLANT

To meet the Liquid Nitrogen requirement of the Semen Bank, a Liquid Nitrogen Plant PLN 106 with a capacity to produce 6 Litres/hour (Philips- Holland) was established in this unit on 17.07.1979.

This Plant was certified as the best maintained Liquid Nitrogen Plant by M/s. Philips India in the
year 1983. During the period 17.07.1979 to 2006-2007, 7.67 lakh litres of Liquid Nitrogen has been produced. This is the only plant in India run for more than 1.77 lakh hours continuously since its installation Another Liquid Nitrogen Plant PLN 106, with a capacity to produce 6 litres per hour was installed in this Farm on 19.10.96. So far the Plant has run 59,549 hours and has produced 2.36 lakh
Litres of Liquid Nitrogen.
V. FODDER FARMS

Location – Kakkathope & Nucleus Jersey Farm complex
Area under fodder cultivation – 64.12 acres.
Fodder cultivated - Oats, Maize & Kikue grass
Average green fodder production - 1000 MT./year
Average silage production - 275 MT/year
Quantity of green fodder - 30,211 Metric Tonnes Produced so far Fodder conserved as silage so far
6,046 Metric Tonnes

SPECIAL ACHIEVEMENTS

1. The Nucleus Jersey and Stud Farm has been granted the ISO 9002:1994 Quality System Certification by the Bureau of Indian Standards vide License No. QSC/L-008958 with effect from 25-02-2002 . Now, the Quality System Certification of ISO 9002:1994 has been upgraded to ISO: 9001:2000.

2. This is the second Farm in India to obtain ISO Certification.

3. Among the 13 Farms maintained by the Co-operatives in India , this Farm is the first one to get ISO 9002:1994 Certification.

4. Even in Tamil Nadu this is the only Farm with ISO 9002:1994 Certification.

5. Out of about 65 semen stations evaluated all over India , The Nucleus Jersey Farm was awarded “A” GRADE by the Government of India based on the evaluation carried out by the Central Monitoring Unit constituted by the Department of Animal Husbandry and Dairying, Government of India. Only 7 Semen Stations have obtained “A” Grade in the country.

6. The data available in this Farm on semen production, Animal maintenance, Fodder production, trials on new fodder varieties etc are utilized by Research Scholars and Post-graduate students of Tamilnadu Veterinary and Animal Sciences University and Tamilnadu Agricultural University .

7. For the Milk Producers of Dairy Co-operative Societies of various Districts and for the under graduate students of Veterinary Colleges this Farm is highly educative.

8. Many Farmer/Producers visit this farm and seek guidance to start small dairy farms of their own at their places.

FIELD PERFORMANCE RECORDING PROGRAMME

Field Performance-Recording Programme is being implemented by the Federation with the financial assistance of Government of India through the Tamilnadu Livestock Development Agency, for produ
-ction of crossbred bulls required for breeding of milch animals belonging to Milk Producers. Under this Programme, high yielding cows are identified and screened for diseases. Then a set of cows free from diseases are selected and impregnated by way of Artificial Insemination and on calving their milk yield
is recorded. Among them, the high yielding cows based on the milk recording are selected as Bull
Mothers for production of cross bred bulls.

PROGENY TESTING SCHEME

Progeny Testing Scheme is being implemented by the Federation with the financial assistance of Government of India through the Tamilnadu Livestock Development Agency, in order to select superior cross bred bulls for breeding of milch animals belonging to milk Producers. To select the superior cross
bred bulls, a minimum of 20 cross bred bulls are selected and the cows belonging to milk Producers are impregnated using the semen collected from these bulls by way of artificial insemination. Based on the study of certain important economic traits like the quantity of milk produced in the first lactation, Fat
and SNF, age at first calving of the heifers born to these cows, the best of the cross bred bulls are selected for breeding purpose.

AAVIN-Holi special

Inter Continental gourmet-AAVIN

Heart Smart Menu Soup or Salad - Potage Parmentier (Potato, Leek & Pea Soup) OR New Style Caesar Salad Entree - Pasta with Creamy Clam Salmon Sauce Dessert - Banana Oatmeal Cake with Caramel Fudge Frosting Dips & Spreads Oriental Crab Spread Cheese n' Onion Dip Hot Cheesy Mushroom Spread Breads, biscuits, muffins & more Oh, So Easy Cheesy Biscuits Fancy Italian FlatbreadBanana Bran Muffins with Strawberry Butter Appetizers Tortillas Ole! Veggie Mania Tortillas Spicy Chicken Tortillas Cheese n' Onion Tortillas Dijon Dippers (with Dijon Dip) Soups On! New England Clam Chowder Potato Leek Soup with Chicken Balls Cream of Pumpkin Soup Salads & Dressings Cucumber - Basil Buttermilk Dressing Ranch Style Buttermilk Dressing Orange Yogurt Salad Dressing Chunky Buttermilk - Cucumber Dressing Main Dishes Penne with Cheese and Tomato Sauce Cheesy Pasta Primavera Desserts Tiramisu Blueberry Dream Cake Perfect Peach Fluff Lemon Berry Cheesecake Mississippi Mud Sauce Beverages Miscellaneous

POTAGE PARMENTIER (POTATO, LEEK and PEA SOUP)

1 tbsp butter*  15 ml 2 cups thinly sliced leeks (1 large or 2 small -white and pale green parts only) 500 ml 1 carrot, thinly sliced 1 1 1/2 cup thinly sliced, peeled potatoes (about 2 medium) 375 ml 1 1/2 cup low sodium chicken broth  375 ml 1 cup  fresh or frozen peas 250 ml 1/2 tsp dried tarragon  2 ml 1 1/2 cups milk, 2% salt and freshly ground pepper 375 ml 1/4 cup yogurt, low fat chopped fresh chives or green onions 50 ml     Melt butter in large saucepan over medium heat. Saute leeks in butter until tender, stirring occasionally, about 5 minutes. Add carrots, potatoes and broth. Bring to boil. Reduce heat. Cover. Simmer 10 minutes or until vegetables are tender. Add peas and tarragon. Cook until peas are tender, about 5 minutes. In blender or food processor, puree soup. Return soup to saucepan. Add milk. Heat through. Taste and adjust seasoning. Serve hot or cold. Garnish each serving with 1 tsp (15ml) yogurt and chopped fresh chives. Yield: 6 appetizer size servings (approximately 3/4 cup each) Nutrient content per serving: Energy: 135 calories Carbohydrate: 21 grams Protein: 5.7 grams Fat (total): 3.7 grams Sodium: 283 mg Potassium: 496 mg Calcium: 129 mg Phosphorus: 137 mg *butter can be substituted with soft tub margarine.

OR

SALAD

10 slices French baguette bread, cut 1/2 inch (1 cm) thick 10 3 cloves garlic, halved 3 12 cups torn romaine lettuce ( 1 large or 2 small heads) 3 L Rub bread slices thoroughly with cut side of several garlic cloves. Cut into 1/2 inch (1cm) cubes. Spread cubes on baking sheet. Toast at 450 F (230 C) for 5-6 minutes or until golden and crisp. Cool thoroughly. Place romaine in large salad bowl. Pour Dressing over. Toss well. Sprinkle with croutons. Serve immediately. Dressing 3/4 cup buttermilk 175 ml 1 tsp Dijon mustard 5 ml 2 tsp lemon juice 10 ml 1/8 tsp Worcestershire sauce .5 ml 1 clove garlic 1 2 flat anchovy fillets, drained, patted dry 2 1/2 cup grated Parmesan cheese Freshly ground black pepper 125 ml     In blender or food processor, blend together all ingredients until creamy. Pour over romaine. Yield: 6 servings Nutrient content per serving: Energy: 153 calories Carbohydrates: 20 grams Protein: 9.3 grams Fat (total): 4.0 grams* Sodium: 416 mg Potassium: 424 mg Calcium: 209 mg Phosphorus: 175 mg

ENTREE PASTA with CREAMY CLAM SAUCE 1 cup part skim ricotta cheese 250 ml 1 cup milk, 2% 250 ml 2  cans (5oz/142g) baby clams 2  1 Tbsp butter* 15 ml 1 onion, chopped  1 3 cloves garlic, finely chopped  3 1/4 tsp hot red pepper flakes 1 ml 2 Tbsp all purpose flour 25 ml 1/2 tsp freshly ground pepper 2 ml 1 cup chopped fresh tomatoes 250 ml 1/4 cup chopped fresh parsley 50 ml 1 lb   spaghetti, fettucine, or linguini 500 g 1/4 cup grated Parmesan cheese  50 ml

* butter can be substituted with tub margarine. In blender or food processor, puree ricotta cheese and milk. Set aside. Drain clams, reserving juice. Set aside. In large saucepan over medium heat, melt butter. Saute onion, garlic and red pepper flakes in butter until soft, about 3 minutes. Stir in flour. Cook, stirring for 1 minute. Stir in clam juice and pepper. Bring to boil. Reduce heat. Cook, stirring, for 5 minutes or until thickened. Add clams, ricotta mixture, tomatoes and parsley. Cook, stirring, until heated through. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain. Toss pasta with sauce. Sprinkle with Parmesan cheese. Yield: 6 servings Nutrient content per serving: Energy: 475 calories Carbohydrates: 72 grams Protein: 25 grams Fat (total): 9.3 grams Sodium: 467 mg Potassium: 489 mg Calcium: 271 mg Phosphorus: 387 mg Variation - Creamy Salmon Sauce Omit flour. Substitute 2 cans (7.5 oz/213 g each) salmon, drained and broken into chunks for the clams; substitute 1 1/2 cups (375 ml) fresh or frozen peas for the tomatoes. Stir 1 tbsp (15 ml) chopped fresh dill into finished sauce. Nutrient content per serving Energy: 535 calories Carbohydrates: 73 grams Protein: 30 grams Fat (total): 9.3 grams Sodium: 655 mg Potassium: 528 mg Calcium: 376 mg Phosphorus: 918 mg

DESSERT

BANANA OATMEAL CAKE  with  CARAMEL FUDGE FROSTING CAKE 2 cups all purpose flour 500 ml 1 cup rolled oats 250 ml 2 tsp baking powder 10 ml 1 tsp baking soda 5 ml 1/2 tsp salt 2 ml 1/4 tsp nutmeg 1 ml 1/2 cup butter, room temperature 125 ml 1 cup granulated sugar 250 ml 2 eggs 2 1 tsp vanilla 5 ml 1 1/2 cups mashed ripe banana 375 ml 3/4 cup buttermilk 175 ml In medium bowl mix together flour, rolled oats, baking powder, baking soda, salt and nutmeg. In large bowl, with electric mixer, cream together butter and sugar until light and fluffy. Add eggs and vanilla, beating well. Add dry ingredients alternately with bananas and buttermilk, mixing lightly after each addition. Pour batter into greased 13 x 9 inch (32 x 23 cm) cake pan. Bake at 350 F ( 180 C) for 35 - 40 minutes or until toothpick inserted in centre comes out clean. Cool completely on cake rack. Ice with Caramel Fudge Frosting.

Frosting 1/3 cup butter* 75 ml 1 cup lightly packed brown sugar 250 ml 1/4 cup milk, 2% 50 ml 2 cupssifted icing sugar 500 ml Melt butter in saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Gradually stir in icing sugar. Spread on cooled cake. Yield: 24 servings Garnish plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice. Nutrient content per serving: Energy: 222 calories Carbohydrates: 37 grams Protein: 2.7 grams Fat (total): 7.3 grams Sodium: 203 mg Potassium: 129 mg Calcium: 36 mg Phosphorus: 55 mg * Butter can be substituted with soft tub margarine.

ORIENTAL CRAB SPREAD The flavours of the Far East come together in this tantalizing appetizer! 1/3 cup light cream cheese 75ml 1 tbsp low salt soy sauce 15ml 1 tsp granulated sugar dash white pepper 5ml 1 (113g) can crab meat, drained 1 1/2 cup finely chopped water chestnuts 125ml 1/3 cup finely chopped red pepper 75ml 1 green onion, chopped 1 2 tbsp lower-fat plain yogurt 25ml In mixing bowl combine cream cheese and soy sauce. Add remaining ingredients. Blend well. Cover. Refrigerate at least 30 minutes. Serve with toasted pita triangles or crackers. Yield: 1 3/4 cup (425ml) Nutrient content per serving (1 tbsp. or 15ml): Energy: 13 cal Fat: 0.6g Sodium: 61mg Protein: 0.9g Carbohydrate: 1.1g Potassium: 29mg

CHEESE N' ONION DIP Lower in fat but loaded with flavour, this dip is best made the day before 1 cup creamed cottage cheese 250ml 1/2 cup lower-fat plain yogurt 125ml 3 green onions, chopped 3 1 clove of garlic, minced 1 1/2 tsp celery seed 2ml 1/4 tsp dry mustard 1ml 1/2 tsp Worcestershire sauce pinch of pepper dash hot pepper sauce   2ml   In a blender or food processor, cream cottage cheese and yogurt until smooth. Add remaining ingredients. Cover. Refrigerate to blend flavours. Serve with raw vegetables. Yield: 1 1/2 cups (375ml) Nutrient content per serving (1 tbsp. or 15ml): Energy: 11 cal, Fat: 0.1 g, Sodium: 49mg, Protein: 1.6g, Carbohydrate: 0.8g, Potassium: 25mg

HOT CHEESY MUSHROOM SPREAD This spread tastes great served with raw vegetable dippers or lower-fat crackers 1 tbsp butter 15ml 3 cups diced mushrooms 750ml 1/2 cup finely crushed soda crackers 125ml 1 tsp butter 5ml 3/4 cup chopped green onion 175ml 1/2 cup shredded light Monterey Jack cheese 125ml 1/2 cup shredded light Cheddar cheese 125ml 2 cups creamed cottage cheese 500ml 2 eggs 2 1/4 tsp cayenne pepper 1ml 1/4 tsp paprika 1ml Preheat oven to 350F(180C). In a frypan over medium heat, melt 1 tbsp butter. Add mushrooms and saute until soft. Remove from heat. Stir in cracker crumbs and mix well. Press mixture evenly into a 9" (23cm) springform pan. In same frypan, melt 1 tsp butter. Add green onions. Sauté until soft. Spread onions over crust. Sprinkle evenly with Monterey Jack and Cheddar cheeses. In a blender or food processor, process cottage cheese, eggs and cayenne until smooth. Pour into crust. Sprinkle with paprika. Bake for 25-30 minutes. Remove from oven. Let stand 5-10 minutes before serving. Yield: 12 servings. Nutrient content per serving: Energy: 106 cal, Fat: 5g, Sodium: 291mg, Protein: 10.3g, Carbohydrate: 5.3g, Potassium: 167mg

| Tiramaissu | Blueberry Dream Cake | Perfect Peach Fluff | Lemon Berry Cheesecake | Mississippi Mud Sauce |

Tiramisu Tia Maria complements the coffee flavour of this truly elegant European dessert. Serve in saucer-shaped champagne glasses, garnished with fresh strawberries 3 egg yolks 3   1/2 cup granulated sugar 125 ml 1/3 cup Tia Maria or Kahlua liqueur 75 ml 1 475 g container ricotta cheese 1g 1 cup strong coffee (double strength) 250 ml 1/3 cup Tia Maria or Kahlua liqueur 75 ml 24 large ladyfingers 24 3 tbsp cocoa 45 ml Place egg yolks and sugar in microwaveable bowl. Wisk until creamy. Add 1/3 cup (75ml) Tia Maria or Kahlua liqueur. Whisk well. Microwave on medium high power for 2-3 minutes, stopping to whisk at 1 minute intervals. Mixture should be thick and creamy. Whisk in ricotta cheese until smooth. Set aside. Combine coffee and 1/3 cup (75ml) liqueur. Arrange half of the ladyfingers in a 9x9 inch (23x23cm) glass baking dish. Brush with half of the coffee mixture. Spread with half of the cream mixture. Repeat layers. Sprinkle with cocoa. For festive occasions layer ingredients into a medium sized decorative glass bowl or trifle dish. The number of layers will be determined by the shape and size of the bowl. Remember to completely cover ladyfingers with cheese mixture. Cover and chill in refrigerator for 3-4 hours or overnight. Can be frozen for up to 2 weeks. Defrost in refrigerator for several hours before serving. Yield: 8 servings. Nutrient content per serving: Energy: 379 cal., Fat: 10g, Sodium: 108 mg, Protein: 11g, Carbohydrate: 53g, Potassium: 179 mg

Blueberry Dream Cake Smooth and luscious! Who would have guessed it's made with yogurt! For a delicious variation, substitute raspberries for blueberries. Base: 1 1/2 cups all purpose flour 375 ml 1/2 cup granulated sugar 125 ml 1 1/2 tsp baking powder 7ml 1/3 cup soft butter 75ml 2 egg whites 2 1 tsp vanilla 5ml Combine flour, sugar, baking powder, butter, egg whites, and vanilla. Mix well. Press onto bottom of 10 inch (25cm) springform pan.

Cake 3 cups blueberries (fresh or frozen) 750ml 2 tbsp all purpose flour 25 ml 2 cups lower-fat plain yogurt 500ml 1 egg, lightly beaten 1 2/3 cup granulated sugar 150ml 1 tsp vanilla 5 ml   grated rind of 1 lemon or orange   Preheat oven to 350 F (180C). Layer blueberries on base. In large bowl combine flour, yogurt, egg, sugar, vanilla, and lemon rind. Mix until smooth. Pour over blueberries. Bake 60-70 minutes or until cake is firm and golden. Yield: 12 servings Nutrient content per serving: Energy: 238 cal., Fat: 6.0 g, Sodium: 132mg, Protein: 5.3g, Carbohydrate: 41g, Potassium: 166 mg