A Review on Effects of Raw Milk Consumption
Keywords:
Lactose Intolerance, Milk, Pathogens, Raw MilkAbstract
There is still a lot of discussion in the public about the potential advantages of raw milk intake, which is becoming more popular. On the one side, governmental or public health authorities like the Food and Drug Commission and the Centres for Diseases Prevention and Prevention are worried about the risk of contracting milk-borne infections if uncooked milk is tainted with people germs. This article explains why milk was pasteurized more than a century ago, how it helped to decrease the frequency of diseases related with raw milk intake, and the presence of bacteria in raw milk. Even when derived from medically normal cows or dairy that appeared to be of excellent quality, infections were found in up to a third of all raw milk cases tested. This study examines some of the widely held claims about raw milk's health advantages. Raw milk consumption boosts nutrition, reduces lactose sensitivity, and offers "good" bacterial has no factual basis and is based on beliefs. There is some epidemiological evidence suggesting children growing up in an agricultural environment have a lower incidence of allergies and asthma; however, a number of environmental variables may be at play, and raw milk intake is not directly linked to any ‘‘protective" impact.
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