Unprocessed Milk-A Health Hazard | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

Understanding the Risks of Unprocessed Milk

Unprocessed milk poses a significant health hazard despite India's global leadership in milk production. Here's a breakdown of the risks associated with consuming raw milk:

High Bacterial Count in Raw Milk

• Bacterial inhibitors like immunoglobulins and lactoperoxidase in raw milk are deactivated, leading to the proliferation of harmful bacteria.
• Denaturation of whey proteins occurs, reducing milk's oxygen potential and encouraging the growth of lactic acid bacteria, which contribute to milk spoilage.
• Protein decomposition results in the formation of peptides and amino acids that foster bacterial growth.
• Boiling milk kills bacteria but does not eliminate them entirely, leaving dead bacteria in the milk.
• Spore-forming bacteria like bacillus and clostridium survive pasteurization, leading to spoilage and health risks.
• Some bacteria produce toxins and enzymes that create off-flavors in the milk, affecting its quality.

Implications of High Bacterial Count

• Higher bacterial count in raw milk translates to poor product quality, increased acidity, more toxins, off-flavors, reduced shelf-life, and elevated processing costs.
• Unprocessed milk harbors spoilage pathogens, making it unsafe for human consumption.

It's crucial to recognize that consuming unprocessed milk can have severe health consequences due to these factors. Processing milk properly is essential to ensure its safety for consumption.