New IDF publication confirms health benefits of milk pasteurisation
Date 02.20.2019 | Category: News
Said lead author Kieran Jordan: “This Bulletin clearly confirms the public health advantages of milk pasteurisation from a microbiological perspective and the scientific basis demonstrating that it does not affect the nutritional value of milk. It is an important review that furthers our knowledge of food safety and quality.”
Added IDF Director General Caroline Emond: “We are pleased to present this new publication on pasteurisation, a process that is crucial for the dairy sector and a major tool for public health protection. Dairy safety is one of IDF’s top priorities and there has long been a need for an updated review on milk pasteurisation.”
The Bulletin will be valuable not only to the dairy sector but also to other food sectors. The technology aspects cover different pasteurisation processes and their verification. The microbiology aspects include information on the extension of shelf-life and on the microflora before and after pasteurisation. Finally, the nutrition section confirms that pasteurisation has little impact on the nutrition of milk, including little impact on milkfat, protein, enzymes, vitamins or minerals.
It was prepared by the joint Action Team (AT) of the IDF standing Committees on Microbiological Hygiene (SCMH), Nutrition and Health (SCNH) and Dairy Science and Technology (SCDST), under the lead of Kieran Jordan (IE). For more visit fil-idf.org
Source: IDFAuthor: COX