Cow’s milk has been regarded as a wholesome food with several benefits and easy availability. It can be introduced at one year since birth. Cow milk is source of calcium, vitamin D, carbohydrates, and proteins for infants. It has the capability to provide passive immunity, attenuate infections and provide protein and energy to humans. However, there were several risks associated with raw cow’s milk such as the risk of serious infections for instance TB, brucellosis, listeriosis, etc.
This issue has been solved by the introduction of pasteurization and milk processing techniques. Nevertheless, these techniques have also caused unknown disadvantages such as the alteration of proteins and microbial components, losing some of the beneficial properties of milk. Infants have an immature immune system making them susceptible to infective agents. However, the beneficial immunomodulatory…
