4 April 2022

Do you know what  raw milk is?

Raw milk is milk (usually cow’s milk, but also of sheep, goat or other mammals) that has not been pasteurized and therefore has not undergone the treatment normally used to kill dangerous bacteria, viruses or parasites potentially present in milk (for example tuberculosis, typhoid or scarlet fever).

What are the nutritional properties?

The nutritional properties of raw milk depend on its origin (vaccine, sheep, donkey). In general, raw milk is a source of protein, carbohydrates, lipids, fats and cholesterol.

Nevertheless, raw milk is not very common nowadays. Why?

In the early twentieth century, scientists demonstrated that serious pathologies were related to the consumption of raw milk. For this reason, in the early thirties for example, the Italian state-imposed pasteurization and the guarantee on the health of the product was entrusted to the municipal power plants. In Italy the relevant legislation has defined the pasteurized product with the name of fresh.

Over the years the technological improvement and the general hygiene have meant that the Italian and Community legislation reintroduced the sale of raw milk (not heat treated) distinct from fresh pasteurized milk, provided it is boiled before its consumption.

The sale is allowed only between producer and consumer, provided that the farm of origin has the appropriate hygienic and sanitary conditions.

h-ALO have at heart the guarantees of food quality, especially milk.

Do you agree? Write your point of view in the comments!