Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2067/39234
Titolo: Raw and Heat-Treated Milk
Autori: Melini, F.
Melini, V.
Luziatelli, Francesca 
Ruzzi, Maurizio 
Data pubblicazione: 2017
Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a public debate has simultaneously emerged about the actual risks and benefits of direct human consumption of raw milk. This paper compares the microbiological, nutritional and sensory profile of raw and heat-treated milk, to evaluate the real risks and benefits of its consumption. In detail, it provides an updated overview of the main microbiological risks of raw milk consumption, especially related to the presence of pathogens and the main outputs of risk assessment models are reported. After introducing the key aspects of most commonly used milk heat-treatments, the paper also discusses the effects such technologies have on the microbiological, nutritional and sensory profile of milk. An insight into the scientific evidence behind the claimed protective effects of raw milk consumption in lactose-intolerant subjects and against the onset of asthma and allergy disorders in children is provided. The emergence of novel milk processing technologies, such as ohmic heating, microwave heating, high pressure processing, pulsed electric fields, ultrasound and microfiltration is also presented as an alternative to common thermal treatments.
URI: http://hdl.handle.net/2067/39234
ISSN: 2306-5710
DOI: 10.3390/beverages3040054
È visualizzato nelle collezioni:A1. Articolo in rivista

File in questo documento:
File DimensioniFormato
beverages-03-00054.pdf350.82 kBAdobe PDFVisualizza/apri
Visualizza tutti i metadati del documento

Citations 5

Last Week
Last month
controllato il 26-gen-2023

Page view(s)

Last Week
Last month
controllato il 29-gen-2023


controllato il 29-gen-2023

Google ScholarTM



Tutti i documenti nella community "Unitus Open Access" sono pubblicati ad accesso aperto.
Tutti i documenti nella community Prodotti della Ricerca" sono ad accesso riservato salvo diversa indicazione per alcuni documenti specifici