Instruct: Given a question, retrieve passages that answer the question.
Query: Why does milk need to be pasteurized?
Pasteurization is widely accepted to improve the safety of milk products by reducing the exposure to pathogens. Opponents of pasteurization argue that unpasteurized milk has benefits associated with superior taste, nutritional qualities and certain health benefits over pasteurized milk. While pasteurization of milk kills off bacterial pathogens, other bacteria species with possible health benefits are also destroyed. Pasteurization of cow's milk destroys any potential pathogens and increases the shelf life. During pasteurization, however, these lactic acid bacteria are mostly destroyed. A 2009 systematic review of the food safety of unpasteurized milk concluded that science-based data to substantiate claims of health benefits "are lacking or do not exist" and the risks associated with disease outbreaks as a result of raw milk consumption are "considerably higher".
All mammalian species produce milk, but the composition of milk for each species varies widely and other kinds of milk are often very different from human breast milk. As a rule, the milk of mammals that nurse frequently (including human babies) is less rich, or more watery, than the milk of mammals whose young nurse less often. Human milk is noticeably thinner and sweeter than cow's milk.
Breast milk also contains much more protein than cow's milk. It contains 60% protein whereas cow’s milk contains only 40% protein. Protein is very important for infants because they need more protein per pound than adults do. For the first few months of their life, this protein must come from breast milk or formula, it cannot come from cow's milk . One specific protein that breast milk has is lactoferrin, which is bacteriostatic, meaning it prevents the growth of harmful bacteria. Without protein, the baby cannot produce the immunity that its body desperately needs, resulting in a higher risk of disease and malnutrition. Breast milk provides the best source of protein for an infant.
The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP). Instead of using heat for preservation, the raw juice is exposed to be pressured by thousands of pounds. Using this method the flavor and the nutritional value of the juice is not damaged.
To ensure safety of food products, microbiological tests such as testing for pathogens and spoilage organisms are required. This way the risk of contamination under normal use conditions can be examined and food poisoning outbreaks can be prevented. Testing of food products and ingredients is important along the whole supply chain as possible flaws of products can occur at every stage of production. Apart from detecting spoilage, microbiological tests can also determine germ content, identify yeasts and molds, and salmonella. For salmonella, scientists are also developing rapid and portable technologies capable of identifying unique variants of Salmonella .
After extracting juice from fruits and vegetables, the juice may be consumed raw, or the manufacturer may choose to put the juice through a preservation method such as HPP in order to extend shelf life and kill potentially harmful microorganisms. The HPP process allows the juice to be stored for about 30 days.
Milk basic protein (MBP) is a fraction of whey protein found in milk. Separated from milk through the process of fractionation, it is a functional compound and consists of several milk proteins which are biologically active. The composition is approximately 54% lactoferrin and 41% lactoperoxidase, with other active proteins, such as Cyastin C and high mobility group-like proteins, making up the remainder of the fraction. MBP has been evaluated for safety and is intended for use as a dietary ingredient. It is approved in Japan as a functional food ingredient in tofu and nattō.
Among the numerous laws that form "kashrut" are prohibitions on the consumption of certain animals (such as pork and shellfish), mixtures of meat and milk, and the commandment to slaughter mammals and birds according to a process known as "shechita". There are also laws regarding agricultural produce that might impact the suitability of food for consumption.
Group D
Yaks provide their herders with many different benefits, including dung for fuel, draught power, meat, fiber, and milk. Not all herding communities have a tradition of using yak's milk or making butter, although in regions of mountain pastures the practice is common. Each individual yak cow produces little milk, so only when large herds are present can herders expect much milk to be obtained. Milk is much more plentiful in summer than winter; turning fresh milk into butter or cheese is a way to store calories for later use.
Potatoes, cauliflower, tomatoes, and flowers are important export crops, shipped mostly to the United Kingdom. The Jersey breed of dairy cattle is known worldwide and represents an important export income earner. Milk products go to the UK and other EU countries.
Without pasteurization or high-pressure processing (HPP), cold-pressed juices can be stored in a refrigerator for up to five days, depending on the acidity of the juice and other factors. This type of juice has been commercially produced for decades, but has gained public popularity since 2013. In general, these juices are more expensive than other types of juices, as they are made from 100% fruit and vegetables without any added ingredients. It has been reported that a 12-ounce bottle could cost as much as US$12.
A few strains from organisms genetically identified as other "Clostridium" species have caused human botulism: "C. butyricum" has produced type E toxin and "C. baratii" had produced type F toxin. The ability of "C. botulinum" to naturally transfer neurotoxin genes to other clostridia is concerning, especially in the food industry, where preservation systems are designed to destroy or inhibit only "C. botulinum" but not other "Clostridium" species.
Channel Island milk has a higher fat (5.4 per cent) and protein (3.9 per cent) content than whole milk produced by Holstein Friesian cattle (3.9 per cent and 3.3 per cent respectively), and also contains higher levels of calcium, vitamin A and vitamin D than other types of milk. Milk from Guernsey cows is notable for the levels of beta-carotene, Omega-3 fatty acid and A2 β-casein protein.
Group C
Food-borne botulism results, indirectly, from ingestion of food contaminated with Clostridium spores, where exposure to an anaerobic environment allows the spores to germinate, after which the bacteria can multiply and produce toxin. Critically, "it is ingestion of toxin rather than spores or vegetative bacteria" that causes botulism. Botulism is nevertheless known to be transmitted through canned foods not cooked correctly before canning or after can opening, and so is preventable. Infant botulism cases arise chiefly as a result of environmental exposure and are therefore more difficult to prevent. Infant botulism arising from consumption of honey can be prevented by eliminating honey from diets of children less than 12 months old.
The medicinal property of the Vechur cow's milk have been documented traditionally by Ayurveda and recent scientific studies have substantiated this. The protein component of the Vechur cow's milk has an improved antimicrobial property. As per recent findings, the anti-bacterial property of the lactoferrin protein present in the Vechur Cow milk is more than that of the antibiotic ampicillin. Although lactoferrin, present in the milk of all mammals, is found to have antimicrobial, antiviral, antitumor, immunodefence and anti-inflammatory properties recent studies prove that in the case of the lactoferrin protein in the Vechur Cow milk, these properties are much more enhanced. The Vechur Ghee (clarified butter) produced from Vechur cow’s milk, is famous for its high medicinal values due to the presence of A2 beta-lactalbumin protein and higher arginine content which is good for the health of convalescing people.
A distinguishing characteristic of the class "Mammalia" is the presence of mammary glands. The mammary glands are modified sweat glands that produce milk, which is used to feed the young for some time after birth. Only mammals produce milk. Mammary glands are most obvious in humans, as the female human body stores large amounts of fatty tissue near the nipples, resulting in prominent breasts. Mammary glands are present in all mammals, although they are seldom used by the males of the species.
"mazEF", a toxin-antitoxin locus found in "E. coli" and other bacteria, was proposed to induce programmed cell death in response to starvation, specifically a lack of amino acids. This would release the cell's contents for absorption by neighbouring cells, potentially preventing the death of close relatives, and thereby increasing the inclusive fitness of the cell that perished. This would be an example of altruism and how bacterial colonies could resemble multicellular organisms. However, the ""mazEF"-mediated PCD" has largely been refuted by several studies.
Livestock are modified with the intention of improving economically important traits such as growth-rate, quality of meat, milk composition, disease resistance and survival. Animals have been engineered to grow faster, be healthier and resist diseases. Modifications have also improved the wool production of sheep and udder health of cows. Goats have been genetically engineered to produce milk with strong spiderweb-like silk proteins in their milk. A GM pig called Enviropig was created with the capability of digesting plant phosphorus more efficiently than conventional pigs. They could reduce water pollution since they excrete 30 to 70% less phosphorus in manure. Dairy cows have been genetically engineered to produce milk that would be the same as human breast milk. This could potentially benefit mothers who cannot produce breast milk but want their children to have breast milk rather than formula. Researchers have also developed a genetically engineered cow that produces allergy-free milk.
Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup. Foods of this kind may therefore present problems for a small number of consumers because the hidden gluten constitutes a hazard for people with celiac disease and gluten sensitivities. The protein content of some pet foods may also be enhanced by adding gluten.
Microfiltration is a process that partially replaces pasteurization and produces milk with fewer microorganisms and longer shelf life without a change in the taste of the milk. In this process, cream is separated from the skimmed milk and is pasteurized in the usual way, but the skimmed milk is forced through ceramic microfilters that trap 99.9% of microorganisms in the milk (as compared to 99.999% killing of microorganisms in standard HTST pasteurization). The skimmed milk then is recombined with the pasteurized cream to reconstitute the original milk composition.
Deliveries of dairy products started at midnight. The dairy bought milk from local farmers and in order to deliver it the milk had to be tested, clarified, pasteurized and bottled. The two main reasons the milk was processed was to destroy human pathogens through pasteurization and to maintain product quality. Pasteurization was not required so not all dairies did it because of the added expense. The dairy needed to maintain strict cleanliness of the facility. Newens advertised, “Pasteurized Milk and Cream, Buttermilk and Cottage Cheese" and "You are invited to inspect our plant at any time. We pride ourselves on our cleanliness.”
Milk banks require freezers and pasteurizers for processing milk. Most milk banks have two freezers, for unprocessed and processed milk. The HMBANA guidelines state that "all milk should be heat treated for 30 minutes at 62.5 °C. Heat treatment of milk occurs at 62.5°C for 30 minutes (Holder pasteurizing)" (Arnold, 1997, p. 243). At the end of pasteurization, another sample of milk is tested to make sure the treatment was effective. Colony counts should be zero and no bacterial growth should be detected (Arnold, 1997). Containers for pasteurizing must be able to withstand heating and cooling without breakage or leaking. Most containers are recyclable, usually glass or plastic.
According to a systematic review and meta-analysis, it was found that pasteurization appeared to reduce concentrations of vitamins B12 and E, but it also increased concentrations of vitamin A. Apart from meta-analysis, it is not possible to draw conclusions about the effect of pasteurization on vitamins A, B12, and E based merely on consultation of the vast literature available. Milk is not an important source of vitamins B12 or E in the North American diet, so the effects of pasteurization on the adult daily intake of these vitamins is negligible. However, milk is considered an important source of vitamin A, and because pasteurization appears to increase vitamin A concentrations in milk, the effect of milk heat treatment on this vitamin is a not a major public health concern. Results of meta-analyses reveal that pasteurization of milk leads to a significant decrease in vitamin C and folate, but milk is also not an important source of these vitamins. A significant decrease in vitamin B2 concentrations was found after pasteurization. Vitamin B2 is typically found in bovine milk at concentrations of 1.83 mg/liter. Because the recommended daily intake for adults is 1.1 mg/day, milk consumption greatly contributes to the recommended daily intake of this vitamin. With the exception of B2, pasteurization does not appear to be a concern in diminishing the nutritive value of milk because milk is often not a primary source of these studied vitamins in the North American diet.