United States raw milk debate systematic review of the food safety of unpasteurized milk concluded that science-based data to substantiate claims of health benefits "are lacking or do not exist" and the risks associated with disease outbreaks as a result of raw milk consumption are "considerably higher". Pasteurization was first used in the United States in the 1890s after the discovery of germ theory to control the hazards of highly contagious bacterial diseases, including bovine tuberculosis and brucellosis, that could be easily transmitted to humans through the drinking of raw milk. Initially after the scientific discovery of bacteria, no product testing was available to determine
Milk substitute and northern South American cuisines for centuries, if not millenia. It is also a source of calcium and vitamins C, E, B1, B3, B5 and B6. Coconut milk is usually very high in fat and calories, but low in protein, which makes it a good substitute for cream, as it can be whipped up in a similar fashion to decorate baked goods or desserts. Almond milk is produced from almonds by grinding almonds with water, then straining the pulp from the liquid. This procedure can be done at home. Almond milk is low in saturated fat and calories. Soy milk