The reasons of the preference of raw milk in the society, the comparison of raw milk and packaged milk in terms of quality and health risks

This study was carried out to determine the milk type preferred by housewives residing in Florya district of İstanbul Bakırköy with teachers and caretakers working in Çınar College İstanbul among May 2017- May 2018. In this study topics such as milk composition, microbial flora of milk, processing of milk, the effect of heat treatment on quality of milk, quality control of milk and its place in food legislation, raw milk risks and potential control options are explained. The purpose of these explanations is to provide comparison of raw milk and packaged milk in terms of quality and health risks. The effects of raw milk on human health were evaluated by using scientific sources. In order to determine the general information, nutritional habits, milk consumption conditions of the individuals, preferred type of milk and the reasons of preference, a 15-question questionnaire was prepared by the researcher with the help of the researches made before. 185 people were reached within the scope of the research. While the study data are evaluated, variance analysis was used in the evaluations of descriptive statistical methods (mean, standard deviation, number and percentage) as well as the comparison of the parameters showing normal distribution in quantitative data. Statistical Package for Social Sciences (SPSS) for Windows 16.0 was used for statistical analysis. When the findings are evaluated; so many participants such as 54% of them prefer raw milk. Participants indicated that they consumed raw milk with reason of that yoghurt was made so good its so healthier, it doesn't contain any additives and its fresh. However, 81% of the participants stated that they did not agree this indicated idea 'Raw milk is not healthy '. As a result; even some of our participants who don't consume the raw milk, stated that there is no risk of consumption of raw milk and even this milk type should be preferred. Therefore, it is considered that there is not significantly damage in the nutrition value of packaged milk and that the awareness studies on the risks of raw milk consumption should be carried out through all kinds of media.