Raw Milk

Raw Milk

Fringe nutrition A product which is believed by ‘health advocates’ to have a greater nutritive value than pasteurised cow’s milk; it allegedly decreases caries, enhances disease resistance, and has beneficial enzymes and antibodies; no significant differences have been identified
Unpasteurised milk is associated with infection by Campylobacter jejuni, Salmonella spp—S dublin, S enterica typhimurium DT104, S typhimurium, S derby—Brucella spp, E coli, Listeria monocytogenes, Mycobacterium bovis, M tuberculosis, Corynebacterium pseudotuberculosis, Staphylococcus aureus, Streptococcus spp, Streptobacillus moniliformis, Yersinia enterocolitica, Chryseobacterium oranimense, C haifense, C bovis, haemorrhagic escherichiosis, Brainerd diarrhoea. Unpasteurised milk from other ruminants is equally susceptible to infection—e.g., toxoplasmosis (goat’s milk), tick-borne encephalitis (sheep’s milk)

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raw milk

Unpasteurized milk Public health Milk that has not been pasteurized, which is associated with infection by Campylobacter jejuni, Salmonella spp–S dublin, S enterica Typhimurium DT104, S typhimurium, S derby, Brucella spp, E coli, Listeria monocytogenes, M bovis, M tuberculosis, Corynebacterium pseudotuberculosis, Staphylococcus aureus, Streptococcus spp, Streptobacillus moniliformis, Yersinia enterocolitica, brucellosis, hemorrhagic escherichiosis, Brainerd diarrhea; RM from other ruminants is equally susceptible to microbial infections–eg, toxoplasmosis–goat's milk, tick-borne encephalitis–sheep's milk. See Certified milk; Cf Milk, White beverages.