Milk and fermented milk products occupy one of the first places in the human diet. Eating these foods replenishes the body with protein and calcium.
Raw milk can only be drunk "fresh" and only 1-2 hours after milking. With full confidence that the animal is healthy, and all hygiene standards were observed in its maintenance and when taking milk. After two hours, fresh milk loses its bactericidal properties and becomes a breeding ground for various bacteria.
Disease-causing bacteria in raw milk
At temperatures above + 4 ° C, various types of microbes and bacteria begin to multiply in raw milk. They may be carried by not completely healthy animals and workers of livestock farms.
An excellent habitat for pathogenic microbes is the reusable utensils used for milking, as well as the skin and hair of cows. Animals cannot be kept in perfect cleanliness, even in a private backyard.
Escherichia coli and salmonella proliferate in raw milk. Both microbes cause serious infectious diseases: dysentery and salmonellosis. Also, milk can become a habitat for staphylococcus and tubercle bacillus.
Fermented milk products fermented naturally from unprocessed milk are also unsafe for health. In such an environment, any of the existing pathogenic microbes can take root.
Pasteurization or boiling makes milk safe
All modern milk processing methods guarantee maximum dairy product safety. During pasteurization, milk is heated, then boiled for at least 15 seconds. Rapid chilling completes the process, making the milk a tasty and healthy product.
In the production of curdled milk, kefirs and yoghurt, pasteurized milk and specially processed starter culture are also used. If you buy raw milk from farmers, it is recommended to boil it.
Milk processing virtually eliminates the risk of pathogenic bacteria growing in it. But many people still prefer to drink raw milk, believing that it loses its beneficial properties when boiled.
Infectious disease doctors and pediatricians recommend that pregnant women, children and infants refrain from consuming unprocessed milk. They are especially at risk of infectious diseases and severe complications from illness.
It is recommended to buy milk from trusted manufacturers, since all stages of its production are controlled by supervisory authorities. Production and storage standards are set by Rospotrebnadzor and are followed in most cases.
