A Review on Consumption of Raw or Heated Cow Milk

Dr. Prafull Kuma; Durgesh Nanadan

doi:10.55524/ijirem.2022.9.1.71

Abstract

In the framework of the present inclination towards greater organic commodities, there would seem to be an growing desire for bare exploit feasting, since raw milk is linked with many claimed health advantages that are thought to be lost when heated. Many human infections, on the other hand, It's possible to separate it from fresh bovine dairy. Although the prevalence of gastrointestinal microorganisms in uncooked cow dairy varies, their existence has been demonstrated in several investigations, and gastrointestinal infections produced by Gastroenteritis, Salmonella., and highly virulent appropriate anti E. coli have been reported often. In affluent countries, milk-borne and dairy illnesses accounted for 2e6 % of microbial poisoning illnesses. This review's goal is to give methodically volume data on the risks and benefits of consuming raw and warmed cows dairy. Both physiological and microbial and nutritional aspects are taken into account. As a result, raw milk intake is shown to represent a genuine health risk owing to the possibility of contamination with human pathogens. As a result, it is highly advised that milk be heated before drinking. Heating (especially ultra-high temperature and comparable treatments) will not significantly affect the nutritional content of raw milk or other advantages associated with raw milk intake, with the exception of a changed organoleptic character.

Keywords

Raw milk, Pathogens, Risk/benefit, Nutrition, Heat treatment.

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Cites this article as

D. P. Kuma, D. Nanadan, "A Review on Consumption of Raw or Heated Cow Milk", International Journal of Innovative Research in Engineering & Management (IJIREM), Vol-9, Issue-1, Page No-349-352, 2022. Available from: https://doi.org/10.55524/ijirem.2022.9.1.71