Alternative dairy products made with raw milk

Abstract

Microbiological safety of raw milk is a highly controversial topic; however, consumer interest in raw milk products has been on the rise. Although thermal pasteurization affects bioavailability of raw milk nutritional components (and milk structure itself), nutrient deficiencies are hardly incurred in just from using raw instead of pasteurized milk. Some consumers prefer to drink raw milk for perceiving it as more "natural, " and thus possessing superior flavor and texture. In the latest decade, the growing interest in consumption of raw milk and products derived therefrom has motivated studies on alternative, minimal processing technologies that ensure quality and safety of raw milk and associated dairy products. This includes many products, ranging from traditional cheeses with more intense and diverse flavors, to different types of dairy products; note that pre- and probiotic fermented drinks, yoghurt, and ice cream may exhibit new flavors (e.g., fruity or caramel-like), besides intrinsic bioactivities that together may justify a high market potential. (c) 2019 Elsevier Inc. All rights reserved.