Susu mentah

Susu mentah utawa susu sing durung dipasteurisasi yaiku susu sing durung dipasteurisasi, proses pemanasan panganan cair kanggo mateni patogen kanggo konsumsi sing aman lan nambah umur rak. ^[1] Panyengkuyung susu mentah ujar manawa ana mupangate kanggo konsumsi, kalebu rasa sing luwih apik, nutrisi sing luwih apik, lan pangembangan sistem kekebalan sing sehat. Nanging, komunitas medis ngelingake bebaya kasebut, kalebu risiko kena infeksi, lan durung nemokake manfaate sing jelas. ^[2]

Kasedhiyan lan peraturan susu mentah beda-beda ing saindenging jagad. Ing AS, sawetara dairies nggunakake pasteurisasi vat suhu paling murah, sing jarene ngasilake produk sing padha karo susu mentah. Susu bisa re pasteurized, minangka wis rampung nalika susu pasteurized wis mlebukake saka daratan US kanggo Hawaii, kang bisa rampung kanggo ngluwihi tanggal mati .

^[3]

Referensi

↑ Beecher, Cookson (12 January 2016). "Raw milk's 'explosive growth' comes with costs to the state". Food Safety News. Seattle. Dibukak ing 24 January 2016.
↑ Smith, Terri Peterson (31 August 2010). "Got E. coli? Raw Milk's Appeal Grows Despite Health Risks". Scientific American. Dibukak ing 18 September 2012.
↑ "Microbiological Quality of Pasteurized Milk in Hawai'i".

[1] Beecher, Cookson (12 January 2016). "Raw milk's 'explosive growth' comes with costs to the state". Food Safety News. Seattle. Dibukak ing 24 January 2016.

[sciam-2] Smith, Terri Peterson (31 August 2010). "Got E. coli? Raw Milk's Appeal Grows Despite Health Risks". Scientific American. Dibukak ing 18 September 2012.

[3] "Microbiological Quality of Pasteurized Milk in Hawai'i".

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