The raw milk that Haaland drinks is authorized and regulated. Even so, in your kitchen it can become a serious problem.
After seeing how it is performing in the World Cupmany people want to be like Erling Haaland. There are things that you are born with, like being almost 2 meters tall. Others are trained, such as their soccer skills, but you also have to have a certain innate talent. What we can try is to eat like him to be just as strong. That is why there are so many media outlets that have covered their diet, which highlights foods such as sourdough bread, eggs, coffee or raw milk. Yes, raw milk. The Norwegian footballer does nothing illegal, of course. In fact, buy raw milk from authorized farms for the sale of this drink that he describes as a superfood. The problem is that, even if purchased from authorized establishments, raw milk can be very dangerous. It is necessary to handle it at home following very specific safety measures, which are not always easy to achieve. If not done properly, an innocent glass of milk can become a food time bomb. Therefore, before increasing the hype of this type of food by announcing them as part of the stars’ diet, we should make these measures clear. What are the risks of raw milk? Raw milk is milk that has not undergone the pasteurization process to eliminate contamination by possible pathogenic microorganisms. Therefore, its consumption can be very dangerous. Among these organisms are the causing diseases such as listeriosis, Q fever, typhoid fever, salmonellosis and brucellosis. The risk is especially high in vulnerable people, such as immunosuppressed or pregnant patients. In all of these people, the aforementioned diseases can become quite complicated. However, the consumption of raw milk can be a problem for the entire population, even without being vulnerable. Pasteurization is commonly used with liquid foods and consists of heating them to a certain temperature for a specific time and then cooling them quickly. This temperature varies depending on the type of pasteurization. For example, in what is known as slow pasteurization (LTLT)the food is heated to 63ºC for 30 minutes and then quickly cooled to 4ºC. Instead, the rapid pasteurization (HTST) resort to heating at 72ºC-75ºC for 15 to 20 seconds. Again, it is immediately cooled to 4ºC. Finally, there is the ultra high temperature (UHT) pasteurizationwith which temperatures of 135ºC to 150ºC are used for only 2 to 5 seconds, also followed by immediate cooling. The latter is what is normally used in milk, as it not only destroys pathogenic microorganisms, it also eliminates spores that could cause poisoning later. Although it is true that it may produce slight changes in flavor, the nutritional conditions remain intact. Therefore, it is the most worthwhile technique for this type of food. What security measures should be taken? Consumption of raw milk it is not prohibitedbut it is very regulated. In SpainFor example, only those establishments that have registered in the General Health Registry of Food and Food Companies (RGSEAA). Logically, these establishments must comply with a series of very exhaustive hygiene measures and undergo periodic health checks. Furthermore, milk must be sold bottled and inform on the label about a shelf life of less than three days after milking. On the other hand, the label must include recommendations for use and conservationsuch as the importance of boiling milk before consumption and the temperature at which it should be stored (from 1ºC to 4ºC). Dairy farms must meet very exhaustive criteria to be able to sell raw milk Where does Erling Haaland buy milk? As he himself has shown on his social networks, Erling Haaland buy raw milk at Greenoaks Farma dairy farm located in the English county of Cheshire. This establishment meets all UK criteria for the sale of raw milk. We can also assume that Haaland follows all subsequent safety regulations when handling milk at home. Even so, great care must be taken with the advertising of this drink, since, in reality, it is very difficult to comply with all the established safety regulations. Be careful when handling raw milk Livestock from farms that meet the safety criteria for the sale of raw milk undergo regular veterinary examinations. However, some bacteria as Escherichia coli either Salmonellathey can naturally be in the udders of healthy cows. Therefore, milk can also become contaminated and must be boiled. Now, boiling it is not as simple as we think. There are studies which suggest that, when heating milk at home, it must be exposed to 63ºC for 30 minutes, 72ºC for 15 seconds or a sustained boil. Very few people have a kitchen thermometer and, if they do, it is not easy to ensure domestically that all the milk has been subjected to the necessary temperature for an adequate time. Therefore, at home it is best to boil milk. The bad thing is that there is a problem. Milk rises very quickly when it starts to boil, so we usually rush to lower the temperature so that it doesn’t spill. Thus, it is not heated for enough time to eliminate all the microorganisms. That’s why, in a thread on his Twitter account from 2018food safety expert Gemma del Caño explained that it is advisable repeat the process 3 times. It is something that is not indicated on the labeling, so almost no one does it. Another thing that is not usually done is the rapid cooling that is carried out in pasteurization. On the other hand, not everyone has their refrigerator at the right temperature or does not handle milk properly once it has been boiled. The consequence is that, in many cases, boiling raw milk is not enough. What about Haaland? Haaland has no problem. We have already seen that he buys milk from an authorized establishment and, on the other hand, no one denies that he handles it properly. The problem is that he has been a benchmark for a long time, but he is becoming even more so in the current football competition, which is why many people want … Read more
