5 Key Facts You Should Know About Raw Milk

Prof. Dr. Ayşe Sesin Kocagöz explained what needs to be known about consuming raw milk sold without heat treatment and provided important warnings and recommendations.

Prof. Dr. Ayşe Sesin Kocagöz, Head of the Department of Infectious Diseases and Clinical Microbiology at Acibadem University and Specialist in Infectious Diseases and Microbiology at Acibadem Altunizade Hospital, states: "Research shows that consuming raw milk without proper conditions can cause serious, even life-threatening diseases in some individuals, ranging from kidney failure to paralysis."

Pay attention to boiling time!

Prof. Dr. Kocagöz, Specialist in Infectious Diseases and Clinical Microbiology, explains: "Since raw milk can carry harmful microorganisms, boiling, pasteurization and sterilization processes are used to eliminate microbes and ensure microbiological safety to prevent health risks. Due to health risks, the World Health Organization recommends that raw milk or raw milk products (fresh, soft cheese varieties, ice cream, yogurt) not be consumed without undergoing such processes. Generally, boiling is the process applied to raw milk in home settings. The boiling time should be at least an average of 15-20 minutes to eliminate microbes in the milk and toxins from these microbes," he says.

Can lead to serious illnesses!

Raw milk can contain Salmonella, E. coli and many other dangerous bacteria whose names are not widely known. The H5N1 (avian influenza) virus has been detected in raw milk obtained from cattle infected with this virus. Raw milk and raw milk products (cheese, cream, ice cream, etc.) carry significant risk, particularly regarding toxoplasmosis infection, and pose a risk of permanent damage to the fetus when transmitted to pregnant women. During travel, such foods also pose an important risk in terms of infectious diseases.

Cold chain is very important!

From the milking of the animal to the bottling of the milk and its delivery to the consumer, the cold chain must be given utmost importance to prevent microbe transmission at all stages and prevent harm to health. For this reason, the milk must enter the cold chain system as quickly as possible after milking. This period is at most the first 4 hours.

Those in risk groups should take note!

Bacteria in raw milk can seriously affect the health of anyone who drinks raw milk or consumes foods made from it. While some people become ill from bacteria in raw milk with complaints such as abdominal pain, vomiting, sometimes bloody diarrhea, fever, headache and body aches, it can be fatal in others. These risk groups include: pregnant women, children under 5 years of age, elderly people over 65 years of age, individuals with weakened immune systems, those with heart and kidney diseases and diabetes, as well as people with HIV infection or organ transplant recipients.

Pasteurization does not reduce milk's nutritional value!

Many people in our society believe that pasteurization harms milk, reduces its nutritional value, and that raw milk is safer and healthier. However, Prof. Dr. Ayşe Sesin Kocagöz, emphasizing that this belief is incorrect, states: "While the pasteurization process eliminates harmful microorganisms in milk, it does not cause significant changes in the milk's nutritional value during this period! The decrease in vitamin and nutritious protein value is not at levels that warrant concern. UHT milk also uses high heat to eliminate all spoilage-causing microbes through UHT (Ultra High Temperature) processing, causing minimal changes to the chemical, physical and sensory properties of raw milk. Changes in nutritional values detected in milk during high heat application (for example, vitamins) represent insignificant levels in terms of food efficacy. As a result, through these processes, nutritional value is preserved without microorganism risk."