Chapter 5 - Safety of Milk and Dairy Products

Abstract

Milk is a nutrient diet and widely consumed throughout the world. A variety of options are available to milk consumers, including conventional liquid milk, milk with different levels of fat content, organic milk, homogenized or nonhomogenized milk, pasteurized or unpasteurized milk, and even A1 and A2 types of milk. Besides liquid milk, a large number of dairy products are available, including butter, cheese, cream, ice cream, yogurt, kefir, colostrum, and other fermented dairy products. Milk and milk products can harbor a variety of microorganisms and are important sources of food-borne pathogens. Pasteurization is a universally accepted method to destroy the pathogenic organisms present in raw milk. However, post-pasteurization contamination is also reported to be a health concern to the consumers. Most nutrients and beneficial bacteria in milk are lost due to processes like homogenization and pasteurization. A better option may be to buy unprocessed whole fat milk from a local farmer who obtains real milk from healthy animals. Lactose intolerance and milk allergy are also health concerns for many. The presence of antibiotic and hormone residues, heavy metals, melamine, and other pollutants in milk are serious health concern to the consumers. These contaminants pose health hazards and need to be addressed to prevent their entry into the food chain or to remain within permissible limit. Organic milk derived from organic dairy farming coming into the market has a great demand with high cost. On the basis of type of beta-casein present in the milk, it is graded as A1 and A2 type of milk, and it is considered that A2 milk is superior for health. Many consumers prefer plant-based milk like soy milk, almond milk, rice milk, and coconut milk due to ethical and health reasons.