Soil quality, geographical location, species of cow, health of the animal- all these factors and more come into play. This review describes why pasteurization of milk was introduced more than 100 years ago, how pasteurization helped to reduce the incidence of illnesses associated with raw milk consumption, and the prevalence of pathogens in raw milk. In other words, the living conditions of the dairy cows, what they eat, and the drugs (if any) they are subjected to can all greatly affect not just whether the raw milk is safe to consume, but also whether it is actually nutritious.
Research shows only very slight differences in the nutritional values of pasteurized and unpasteurized milk. Raw milk is not safe to drink, because it can carry harmful bacteria and other germs. In fact, there are no other foods in the world as naturally high in probiotics as cultured dairy products. Probiotics are only found in small amounts in raw milk, but when you ferment raw milk to make foods like kefir, yogurt or cheese, the good bacteria dramatically increase.

Department of Microbiology and Biochemistry 28 000, Algeria.

This debate is often a very dividing topic for not only consumers, but even people within the dairy industry. Harmful bacteria include Salmonella, E coli, and Listeria. Anyone can get sick from drinking raw milk or products made from raw milk. 8.8% Whole raw milk's composition varies slightly among cow species, type of food and other conditions, so the figures below (and, at right, from a commercial raw milk dairy) are only approximations. 8.8% Raw or unpasteurized milk. Or, nearly 60,000 calories on milk alone. Raw milk advocates, such as the Weston A. During pasteurization, there is no significant change in the nutritional quality of milk.16 Pasteurization does not cause any change in protein quality; minor levels (<7%) of denaturation of whey proteins have been reported due to pasteurization, but protein denaturation has no impact on protein nutritional quality. 1,2 Laboratory of Applied Microbiology, Department of Biology, Faculty of Sciences, Oran University. That’s almost 99 quarts or just over a gallon every day. Raw milk cheeses are another tasty way to enjoy dairy without the lactose. Calorie Breakdown: 51% fat, 29% carbs, 20% prot. Homogenization is the process of breaking these fat globules into smaller units. In raw milk, these fat globules have a tendency to stick together and float to the surface. The topic ultimately boils down to a few main points: The main points of each side of the raw vs. pasteurized milk debate. Children, pregnant women, people with weakened immune systems, or older adults are at greater risk of getting sick. Algeria.. *Corresponding …

Pasteurization ensures the milk we drink is safe. Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life. Price Foundation, say that raw milk can be produced hygienically, and that it has health benefits that are destroyed in the pasteurization process. There are 69 calories in 100 ml of Raw Milk. Pasteurization is a process that uses heat to kill harmful bacteria while retaining the nutritional properties of milk. 1. Photo Credit: Shutterstock Photo Credit: Shutterstock Raw milk is packed with key nutrients that are beneficial to the body, including probiotics , raw fats, vitamin B12 , vitamin B6 , carotenoids , calcium , phosphorous, magnesium , and iron , as well as omega-3 fatty acids, conjugated linoleic acid, vitamin K , and a number of digestive enzymes .