Milk and fermented milk products are high on the list in a food allowance of the person. The use of these products fills an organism with protein and calcium.
"Steam rooms" can only drink a raw milk and only 1-2 hours after milking. At full confidence that the animal is healthy and also all rules of hygiene in his contents were respected and at a milk intake. After two hours the fresh milk loses bactericidal properties and becomes nutrient medium for various bacteria.
Pathogenic bacteria in a raw milk
At a temperature above +4os in a raw milk different types of microbes and bacteria begin to breed. Not quite healthy animals and workers of livestock farms can be their carriers.
As the wonderful habitat of pathogenic microbes serves reusable ware which is used when milking and also leather and hair of cows. Animals can't be supported in ideal purity even on a personal farmstead. In a raw milk quickly breed colibacillus and a salmonella. Both microbes cause serious infectious diseases: dysentery and salmonellosis. Also milk can become the habitat of staphylococcus and tubercular stick. Also fermented milk products, acidified in the natural way from the raw milk are unsafe for health. In such environment any of the existing pathogenic microbes can take root.
Pasteurization or boiling do milk safe
All modern ways of processing of milk guarantee the maximum safety of a dairy products. At pasteurization, milk heats up, not less than 15 seconds are boiled then. Quick chilling completes process, doing milk by a tasty and useful product. In production of curdled milk, kefirs and yogurt also use pasteurized milk and specially processed ferment. If you buy a raw milk from farmers, it is recommended to boil. Processing of milk nullifies practically danger of reproduction in it pathogenic bacteria. But many people after all prefer to drink a raw milk, considering that it loses useful properties when boiling. Infectiologists and pediatricians recommend to refrain from consumption of the raw milk to pregnant women, children and babies. They are especially subject to risk of infectious diseases and heavy complications after a disease. Milk is recommended to buy from the checked producers as all stages of its production control supervisory authorities. Standards of production and storage are established by Rospotrebnadzor and are observed in most cases.