Raw Milk and Raw-Milk Products Affect our Health
Raw milk and raw-milk products can affect our health in both positive and negative ways. A study conducted by Agroscope summarises current findings from the research literature and classifies the positive effects and risks.
Since 2015, Agroscope has placed its emphasis in the food sector on microbial systems. In the Human Nutrition Division, the physical and biochemical effects of fermented or cultured foods (especially yoghurt and cheese) thus form the focus of research, with the aim of enabling the identification and evaluation of potential health benefits and risks.
Last modification 21.07.2020