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Drinking animal milk is quite wild when you think about it. A person not only had to look at a udder and think: “I need it”, but we also started drinking the stuff before our body could even digest it.
Nevertheless, dairy has been in our diet for thousands of years.
And for a large part of this time the milk we drank was “raw” – which is basically not pasteurized.
The pasteurization, which was originally invented by the French scientist Louis Pasteur in the 1860s, was originally used for wine and beer. It was not until 1886 that the agricultural chemist Frans from Soxhlet also proposed to use the germicidal heat treatment on milk.
But although the process has saved millions of life, some, such as food writer (and son of the queen) Tom Parker-Bowles, is the only one that is the only one that offers the “complete addition of vitamins, minerals and natural digestive enzymes as well as the ridiculously creamy sips of pure factory-delter enzymes”.
Tikkers have also claimed that raw milk is good for her intestine because it contains more bacteria.
So we thought we would ask Bryan Quoc Le, a food scientist, founder of Mendocino Food Consulting, and author of the book 150 Food Science questions for his thoughts about the unprocessed drink.
What is pasteurization?
The process is simple: in the UK, milk is heated to 71.7 ° C for at least 15 seconds, but not longer than 25 seconds.
Then it is quickly cooled to -3 ° C.
This timing can change in the countries, but science remains the same: A quick heat injury kills dangerous bacteria such as Salmonella, E. Coli, Listeria and Campylobacter.
Is raw milk unsure?
The food standards agency recommends that raw or non -pasted drinking milk and cream can “contain harmful bacteria that can cause food poisoning”.
As a result, it emphasizes that people with a weaker immune system should not consume it. This includes:
“Raw milk contains a high concentration of food, the pathogens because the cow -uters and the surrounding area are not sterile,” said Le.
“Many of these pathogens are potentially crippled or fatal, especially for people with weak immune systems such as children, older people or immunocompromises.”
Between 1992 and 2002 there were 19 outbreaks in Great Britain in connection with intestinal intestinal diseases that affect 229 people and were hospitalized 36.
Then followed an eleven -year absence of similar diseases, but from 2014 to 2017 seven outbreaks were recorded, including 114 cases, five reported hospital stays and death.
From 1912 to 1937, around 65,000 people died of tuberculosis of beef sources in England and Wales, which can spread through the consumption of raw milk.
“The pasteurization process uses a quick heating step, which reduces the number of bacteria in the milk by 10,000 times or more,” said Le.
“This ensures that the pathogens do not have the numbers to cause infection.”
Is raw milk better for your intestine?
Although certain bacterial strains are good for their intestinal health and while raw milk contains more bacteria (including more dangerous, which you can make very sick), this does not necessarily mean that raw milk is better for your intestine.
“Bacteria found in raw milk are not probiotic,” explains the Food and Drug Administration. “High number of bacteria in raw milk only indicate poor animal health and poor hygiene agricultural hut.”
The sale of raw milk is illegal in Scotland, but legal in England, Wales and Northern Ireland.
The FSA finds that people who want to buy it should do this of both: registered RAW drinking milk production, farmers on registered farmers or distributors who offer a milk round.
