Human placentas allow/facilitate the passage of IgG, which recognizes 
germs that have already gotten into the body; then the breast takes over 
supplying secretory IgA, which lines the mucous membranes of the body 
(ports of entry) to keep organisms out.

Catherine Watson Genna BS, IBCLC  NYC  www.cwgenna.com

On 11/21/2014 2:12 PM, Jacquie Nutt wrote:
> Jane writes <<In addition, I found that when cow milk that has been
> pasteurized thusly is fed to calves, they do not do well.   How can we
> recommend for humans what won't work for cows?>>
>
> Another species altogether also doesn't do too well with treated milk - my
> yogurt cultures.   For some years, I've been making yogurt with raw fresh
> milk (literally, 100 steps from the cow, still warm).   Now I'm in a
> different country, I just cannot get it to turn out the same, now that I am
> buying store milk.   Interestingly, it seems to be not so much the
> pasteurised milk that's an issue, but homogenised milk. Unless I find
> unhomogenised milk, my yogurt method does not work.  I heat both the raw
> and the shop milk to the same temp in any case, so it's not that the raw
> milk confers any special raw properties to my method.
>
> I must find out more about homogenisation - obviously it's altering the way
> the fat molecules adhere to whatever. I've always believed that this
> affects how it is digested/assimilated in our own bodies, and I've been
> happy to avoid commercial milk for that reason.  However I have no evidence
> yet to back this up.
>
> I heard once (in a dairy farmers' talk!) that the placenta in different
> species deliver different types/amounts of antibodies and this is why
> calves cannot survive without cow colostrum, whereas humans can adapt in
> some ways.  Any biologists on Lactnet who could add more to this?   Could
> have been an Old Farmer's Tale, of course.
>
> Best wishes
> Jacquie Nutt IBCLC
>
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