Comparative Assessment of Quality of Raw and Pasteurised Milk: A Review



Milk is an important component of daily diet intake of consumers all over the world. They contain nutrients which are essential for healthy body and mind. One of the biggest challenges associated with milk is that it is a highly perishable commodity and can be a source of bacterial infection when consumed raw. Both developing and developed countrieshave shown that raw milk collection and its transportation, technical, economical and organisational systemhas problems. This review critically evaluates the claims of raw milk and describes why raw milk has higher total bacterial counts and pathogens observed in these literatures from different studies around the world. The study also analysespasteurized milkand how pasteurization process helps to reduce the incidence of illnesses associated with raw milk consumption and the presence of pathogens in raw milk.


Raw milk, pasteurised milk, health hazards, microbiological quality assessment, coliforms.

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