This is due to many factors affecting the Egyptian economy and the purchasing power of households. Arabian Food Industry has extensive promotions and advertising campaigns and is widely available in different distribution channels in Egypt. With the continuous increase of the Egyptian population in the coming years, growth of cheese is expected to be higher.
From the cheeses of the Swiss or the French to the yak milk of the Asian steppes, milk has irrevocably incorporated itself in most cultures through myth, superstition spilt milk was thought to signify good luck in some parts of Europe and bad luck in othershabits and traditions.
Rich in protein, fat, lactose, and beneficial bacteria and enzymes, milk provides nutrition to children and adults alike, both in liquid form and in preserved forms such as cheese and yogurt.
Furthermore, as these modern processes prolong the shelf life of milk, it has been more distributed to geographically distant markets.
Modern processes have also effectively removed potentially dangerous pathogens including, but not limited to, bovine tuberculosis and Chlostridia. Milk producers quickly embraced these processes, and consuming raw, unprocessed milk became an increasingly uncommon occurrence in many developed countries.
More and more people visit dairy farms to buy fresh, unprocessed milk. At the same time, governments are making efforts to ensure the safety of dubious products, such as raw milk, for consumption.
Meanwhile, the issue of raw milk consumption is becoming increasingly heated, especially in Egypt, where its consumption and risks are common. Egypt is a subtropical country with a population over 80 million. In families who move into these slums, all members help make a living — children have part-time jobs, and parents often struggle with two jobs each to make ends meet The daily milk market in egypt and this struggle means less time is available to maintain healthy nutrition practices and knowledge.
For the expecting mother, taking a day off work to visit a primary healthcare center or obstetrician deprives the family of much-needed income, so women seek pregnancy and nutritional advice from coworkers, family and neighbors instead of healthcare professionals. This dependence on informal and often unreliable sources of health and nutrition knowledge can take a toll on prenatal care and the behavior of the mother in that critical period and, thus, on society as a whole.
Informal sources often contradict the information provided by doctors and medical practitioners and the contradiction can be confusing, especially for pregnant women trying to supplement their diet with milk and women seeking information on the nutritional benefits of cow milk for developing infants.
For them, having accurate information on raw milk is key to making healthy decisions to protect themselves and their loved ones. To maximize revenue and cut costs, most small-scale dairy farmers milk their own cows and then set out in small vehicles to deliver the milk fresh to homes.
Most of these small-scale farmers are severely impoverished and cannot afford portable refrigeration to preserve the milk. To maintain the relative sterility of milk being transported for hours through hot, dusty and crowded streets, they commonly add adulterating substances, including formaldehyde and hydrogen peroxide, which can cause vomiting, diarrhea and other, more severe illnesses.
The amount of formaldehyde, a carcinogen, is usually uncalibrated because it is added by the dairy farmer himself, unsupervised by any authorities. The price of raw milk is often less than that of the most affordable brands of commercial, processed milk.
Most families simply cannot afford the small price difference; others do not trust the more obscure, but cheaper, commercial brands. This distrust is warranted—the cheaper brands sell the same milk that local farmers would otherwise sell door-to-door, but processed and packaged it in unsupervised factories with questionable sanitation.
Apart from the cost barrier, commercial milk, while generally available to the same range of consumers the most impoverished usually do not have access to any milk at allis culturally frowned upon.
A common complaint is that water has been used to dilute milk. This complaint usually arises from a misunderstanding by housewives. Fresh, full-cream, whole-fluid milk is approximately Sometimes it is kept boiling for longer durations than are necessary because they do not follow formal guidelines for this process.
As a result, the water content drops and the milk becomes more concentrated, tasting thicker and creamier than commercially-sold milk, which is sterilized according to stricter guidelines and maintains its full water content.
Consumers often assume that even the most highly-regulated brands supply milk that is diluted with water. However, commercial milk producers pasteurize and sterilize their product, and constant monitoring by the authorities ensures that major-brand commercial milk is safe one of the biggest brands boasts six certificates of quality and safety.
Most urban consumers are aware of the aforementioned facts, but their distaste for commercial milk is often the result of a social stigma: Some argue that older generations lived their whole lives without commercial milk, so it follows that raw milk cannot be dangerous.
Indeed, even in developed countries, raw milk has its advocates. Small-time dairy farmers and local groups often market raw milk as being healthier and less industrialized. Some advocacy websites, such as thedailygreen. Several countries have their own guidelines for the sale of raw milk.
Some countries such as Germany, allow the purchase of raw milk only directly from government-certified farms, or with a production date clearly printed.
Despite being somewhat divided on the matter, scientific literature sources often agree that despite any potential benefits raw milk may hold, the benefits are outweighed by the greater dangers stemming from the lack of sterilization.
The website for the Center for Disease Control and Prevention states that drinking raw milk can harm consumers as it is often contaminated with Brucella, Listeria, Campylobacter, Salmonella, Shigella, Escherichia coli and Mycobacterium tuberculosis. According to the Center for Disease Control CDCoutbreaks of food borne illnesses due to the consumption of raw milk were reported to the CDC from tocausing 2, illnesses, hospitalizations and two deaths.
Furthermore, the CDC emphasizes that raw milk is unsafe, even if it is organic. This statement applies even if the farmer uses grass-fed cows or goats to produce milk and performs laboratory tests for bacteria. The CDC also denies claims that pasteurization reduces the nutritional benefits of milk.
Bovine tuberculosis is the ingestible form of tuberculosis, a contagious chronic bacterial disease that usually affects the lung but, if ingested, can affect the tonsils and intestines and spread to other organs in individuals with low immunity, such as children.Active Trader Daily market data and insight for the Individual Active Trader; Cryptocurrency Bitcoin futures and other cryptocurrency products are now available.
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