Topic: Raw Milk Many people are turning from processed foods to “natural” foods.

Question

Topic: Raw Milk

Many people are turning from processed foods to “natural” foods. Fearing loss of nutrients from pasteurization, a food choice of growing popularity is raw milk. • How wise is this choice? • How do pasteurization and processing affect the nutritional quality of milk? • What disease risks does consumption of raw milk present? • What factors increase the risks for disease from raw milk? • How does the risk compare of consuming raw milk compare with the pasteurized counterpart? • How would you advise a farmer with a desire to sell raw milk directly to consumers in an area in areas where such sales are permitted? At least 600 words

Explanation / Answer

pasteurization is heating milk between 63o C to 72oC for very few minutes before cooling. It mainly destroy the micriorganisms or bacteria mostly 99% without any change in the chemical composition in milk. pasteurization has an effect on vitamin in raw milk. pasteurized milk is stronger with vitamins promotes bone health. it is a important source of vitamins.

raw milk contains many bacteria or harmfull germs like Brucella,E.Coli,Listeria,Salmonella e.t.c. This causes serious illness mainly for infant babies and young childrens,older adults,pregnant woman like cancer, many bone disease, HIV and it causes upto death.

raw milk contains many bacteria or harmfull germs like Brucella,E.Coli,Listeria,Salmonella e.t.c. mainly this factors increase the risks for disease from raw milk.

the risk compare of consuming raw milk compare with the pasteurized counterpart:

raw milk includes organic , non-homogenized,grass feed contains many bacteria or harmfull germs causes harmfull disease.

but  pasteurized milk doesnot contain any harmfull germs so it is safe for health

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