A Review on Consumption of Raw or Heated Cow Milk
Keywords:
Raw milk, Pathogens, Risk/benefit, Nutrition, Heat treatmentAbstract
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.
Downloads
References
K. J. Hirani, “Biochemical Characterization and Probiotic Potential of Lactic Acid Bacteria Isolated from Camel Milk,” Biosci. Biotechnol. Res. Commun., 2021, doi: 10.21786/bbrc/14.1/28.
M. Shabbir and M. Naim, “Introduction to textiles and the environment,” Textiles and Clothing: Environmental Concerns and Solutions. 2019, doi: 10.1002/9781119526599.ch1.
N. Soleymanzadeh, S. Mirdamadi, and M. Kianirad, “Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal),” Dairy Sci. Technol., 2016, doi: 10.1007/s13594-016-0278-1.
L. M. Beltrán-Barrientos, A. Hernández-Mendoza, M. J. Torres-Llanez, A. F. González-Córdova, and B. Vallejo Córdoba, “Invited review: Fermented milk as antihypertensive functional food,” J. Dairy Sci., 2016, doi:
3168/jds.2015-10054.
S. Thappa, A. Chauhan, Y. Anand, and S. Anand, “Thermal and geometrical assessment of parabolic trough collector mounted double-evacuated receiver tube system,” Clean Technol. Environ. Policy, 2021, doi: 10.1007/s10098-021- 02205-w.
Z. Chowdahry, S. Mehrotra, N. Swarup, F. Chowdhary, and A. Chowdhary, “Hemangioma-like telangiectatic granuloma: A diagnostic pitfall,” J. Exp. Ther. Oncol., 2018.
N. Swarup et al., “Evaluation and immunolocalization of BMP4 and FGF8 in odontogenic cyst and tumors,” Anal. Cell. Pathol., 2018, doi: 10.1155/2018/1204549.
N. Swarup, M. T. Nayak, N. Arun, S. Chandarani, and Z. Chowdhary, “Chronic non-healing ulcer of the oral cavity: tuberculosis or carcinoma?,” J. Exp. Ther. Oncol., 2018.
Z. Hafeez, C. Cakir-Kiefer, E. Roux, C. Perrin, L. Miclo, and A. Dary-Mourot, “Strategies of producing bioactive peptides from milk proteins to functionalize fermented milk products,” Food Research International. 2014, doi: 10.1016/j.foodres.2014.06.002.
H. Beheshtipour, A. M. Mortazavian, R. Mohammadi, S. Sohrabvandi, and K. Khosravi-Darani, “Supplementation of spirulina platensis and chlorella vulgaris algae into probiotic fermented milks,” Compr. Rev. Food Sci. Food Saf., 2013, doi: 10.1111/1541-4337.12004.
N. Swarup, M. T. Nayak, Z. Chowdhary, and S. Chandarani, “Necrotising sialometaplasia: A diagnostic perplexity? An innocent entity to malignant masquerade,” J. Exp. Ther. Oncol., 2018.
Jayanand, A. Sinha, R. Gupta, and D. V. Rai, “Effect of alcohol on biochemical properties and thermal stability of weight bearing bones in male Wistar rats,” Indian J. Exp. Biol., 2017.
M. Sandhu, Jayanand, B. Rawat, and R. Dixit, “Biologically important databases available in public domain with focus on rice,” Biomedicine (India). 2017.
F. B. Ahtesh, L. Stojanovska, and V. Apostolopoulos, “Anti-hypertensive peptides released from milk proteins by probiotics,” Maturitas. 2018, doi: 10.1016/j.maturitas.2018.06.016.
C. Jans et al., “African fermented dairy products – Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security,” International Journal of Food Microbiology. 2017, doi: 10.1016/j.ijfoodmicro.2017.03.012.
Jaimala, R. Singh, and V. K. Tyagi, “A macroscopic filtration model for natural convection in a Darcy Maxwell nanofluid saturated porous layer with no nanoparticle flux at the boundary,” Int. J. Heat Mass Transf., 2017, doi: 10.1016/j.ijheatmasstransfer.2017.04.003.
V. K. Shiby, & H. N. Mishra, and H. N. Mishra, “Critical Reviews in Food Science and Nutrition Fermented Milks and Milk Products as Functional Foods—A Review Fermented Milks and Milk Products as Functional Foods— A Review,” Crit. Rev. Food Sci. Nutr., 2013.
V. K. Shiby and H. N. Mishra, “Fermented Milks and Milk Products as Functional Foods-A Review,” Critical Reviews in Food Science and Nutrition. 2013, doi: 10.1080/10408398.2010.547398.
H. Sharma and Y. C. Sharma, “Experimental investigation of electrical properties of bismuth selenide thin films,” Chalcogenide Lett., 2020.
M. L. Marco et al., “Health benefits of fermented foods: microbiota and beyond,” Current Opinion in Biotechnology. 2017, doi: 10.1016/j.copbio.2016.11.010.
L. M. Beltrán-Barrientos et al., “Randomized double-blind controlled clinical trial of the blood pressure–lowering effect of fermented milk with Lactococcus lactis: A pilot
study2,” J. Dairy Sci., 2018, doi: 10.3168/jds.2017-13189. [22] M. Kumari and Y. C. Sharma, “Effect of alternate layers of bi2te3-sb2te3 thin films on structural, optical and thermoelectric properties,” Chalcogenide Lett., 2020. [23] Y. Sharma, “Synthesis and characterisation of CZTSe bulk materials for thermoelectric applications,” Nanosyst. Physics, Chem. Math., 2020, doi: 10.17586/2220-8054- 2020-11-2-195-204.
