Authors: Daniel MAESTRO, Arzija PAŠALIĆ, Fatima JUSUPOVIĆ, Enisa ŠLJIVO
Corresponding author: Daniel MAESTRO
Type of paper: Original scientific article
Issue: Volume 11 | number 1 – 2017
Goal: Milk is a nutrient of high biological value, consumed in larger quantities and frequencies by sensitive groups of population. This fact makes the monitoring of milk’s safety particularly important for the public health. An increasing number of persons consume raw, unpasteurized milk. Superior nutritional value, quality, taste and other health benefits are advocated as reasons for increased interest in the consumption of the raw milk. However, scientifically based data to support such claims are very limited. Almost all of the international advisory and regulatory agencies dealing with food safety strongly support the principle of exclusive consumption of pasteurized milk. This research seeks to verify both the positive and negative impacts of boiling on the safety of the raw milk. Scope: This study was conducted on 30 samples of raw milk, selected by a method of random sampling from individual retailers in grocery stores and open markets in the city of Sarajevo. The boiling process was conducted by heating the raw milk to its boiling point during 20 seconds. Each collected sample was divided into two groups (A and B), where sample A was analysed before, and sample B after the boiling process. Findings : The study determined that the boiling process improves the safety of raw milk, and is responsible for an exceptional and significant increase of its microbiological safety. The study also revealed that the safety of raw milk in the Sarajevo Canton derogates from provisions in force for the raw milk.