Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/39234
DC FieldValueLanguage
dc.contributor.authorMelini, F.it
dc.contributor.authorMelini, V.it
dc.contributor.authorLuziatelli, Francescait
dc.contributor.authorRuzzi, Maurizioit
dc.date.accessioned2020-10-20T23:03:12Z-
dc.date.available2020-10-20T23:03:12Z-
dc.date.issued2017it
dc.identifier.issn2306-5710it
dc.identifier.urihttp://hdl.handle.net/2067/39234-
dc.description.abstractConsumers 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.it
dc.format.mediumELETTRONICOit
dc.language.isoitait
dc.titleRaw and Heat-Treated Milkit
dc.typearticleen
dc.identifier.doi10.3390/beverages3040054it
dc.identifier.scopus2-s2.0-85055338149it
dc.identifier.isi000455152100008it
dc.identifier.urlhttps://www.mdpi.com/2306-5710/3/4/54it
dc.relation.issn23065710en
dc.relation.journalBEVERAGESit
dc.relation.lastpage54it
dc.relation.numberofpages33it
dc.relation.article54it
dc.relation.conferencenameBEVERAGESen
dc.relation.volume3it
dc.relation.issue3it
dc.subject.scientificsectorCHIM/11it
dc.subject.keywordsraw drinking milkit
dc.subject.keywordsheat-treated milkit
dc.subject.keywordsmicrobiological hazardsit
dc.subject.keywordsrisk assessmentit
dc.subject.keywordslactose intoleranceit
dc.subject.keywordsmilk nutritional qualityit
dc.subject.keywordsallergiesit
dc.subject.ercsectorLS9_1it
dc.description.numberofauthors4it
dc.description.internationalnoit
dc.contributor.countryITAit
dc.type.miur262en
item.fulltextWith Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.languageiso639-1it-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn2306-5710-
crisitem.journal.anceE232638-
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