Benefits of Raw Milk
Raw milk,
also known as farm milk, is legally marketed in the United States.Raw milk is
milk from cow, pork or sheep.In pasteurization, milk gets hot to kill harmful
bacteria and increase stove life.Those who support citizens of drinking say
that they offer a variety of benefits.However, the Disease Control and
Prevention Center advises against severe milk damage because it can eat
severely bacterial bacteria.
Nutrient Content
Raw milk
beyond milk poly-toxic milk reduces some nutrients found in heat changes and
naturally.
Many
thermal-sensitive vitamins, including
vitamins C, E and B-12, riboflavin,
thiamine are destroyed by the
pasteurization process and are found in small amounts in purified milk than raw
milk.
Raw milk fat
content - an average of 4 percent - the business is more than whole milk, the
standard is 3.5 percent.
In a 2013
publication of the magazine "Food Control", Wendy's classmates and
colleagues indicate that animal and food-related factors are distinguished by
the value of the variance in the value and fatty acid composition.
Also, the
authors reported that the nutritional deficiency of protein and milk proteins
in the nutrient deficiency would not affect the mineral content.
Microbial Content
The rock is
rich in microorganisms. It is the most common in hot weather to kill any
harmful microorganisms in milk, which is common in campylobacter, salmonella and eschrichia coli.
It is
estimated that up to 6 percent of raw material in Europe has one or more of
these harmful bacteria.
However it
will destroy pasteurization bacteria
such as bifidobacteria and Lactobacilli as well as bacteria that help
lactose dilute in milk. Claeys reports that the bacterial contact and number of
consumers are less likely to have any physical effect.
Lactose Intolerance
Protection
against asthma and allergies several epidemiological studies, including Anna
Lluis and colleagues published in the
"Allergy and Clinical Immunology Journal" in 2014, Drug Alzheimer's,
Allergic Allergy, Scarlet Fever, and Allergy Atopic Sensitization at the
beginning of Life.
As for this
safe effect, scientists have not yet been identified as to the raw materials of
raw materials. In a 2010 report on "clinical and diagnostic allergies",
researchers believe that high levels of bacteria, high milk fat or egg proteins
may be responsible for this safety effect.
Better Taste
By modifying
some of its tasteless qualities, you can taste the milk milk more than milk
cheese. In the words "diet control" researchers, a variety of sulfur
compounds are produced that provide "cooked," "antique" or
"acid" flavor. Moreover, high milk fat-rich can be very attractive to
consumers.
Milk Allergy
People who
have sex are able to tolerate more eggs than pasteurized. In the 2010 article
"Medical and Experimental Allergies", authors complement each other,
breaking fat globules, preventing the excretion of a cream layer and helping
milk allergy in animal samples. However, these findings have not been confirmed
in medical studies among humans.
About
TMpooja:
Tags:
Our
Website::
No comments:
Post a Comment