Despite an ongoing outbreak of bird flu in dairy cows, the popularity of raw milk has only risen. Advocates claim raw milk has superior health benefits over pasteurized milk. There is little evidence to support these claims, however, and the risk of serious illness is much greater.
Raw milk health risks significantly outweigh any potential benefits—food scientists and nutritionists explain whyhas only risen. Advocates claim raw milk has superior health benefits over pasteurized milk. There is little evidence to support these claims, however, and the risk of serious illness is much greater.
The taste, nutritional value and quality of pasteurized products aren't significantly affected by the process.and outweighed by the benefits. Pasteurization typically causes minor denaturation of proteins and has little effect on fats and carbohydrates., can be partially degraded during pasteurization, fat-soluble vitamins are more heat stable and suffer minimal loss.
Some people believe that probiotics—foods or supplements that contain live bacteria beneficial to health—are more prevalent in unpasteurized milk and products made from raw milk. However, raw milk is generally Only products that undergo a process to inhibit or kill harmful microorganisms may be safe enough to be made from unpasteurized milk. However, the potential forof raw and cooked food as well as the survival of pathogens from inadequate processing is high when products areconsuming pasteurized milk
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