Raw Milk Balance Between Hazards and Benefits
Coordonnateurs : Nero Luis Augusto, De Carvalho Antonio Fernandes
Raw Milk: Balance Between Hazards and Benefits provides an in-depth nutritional and safety analysis of raw milk. This high-quality reference is comprised of contributions from global researchers highly specialized in the field. The book is divided into five sections that address the characteristics of raw milk, production guidelines and concerns, the benefits and hazards of raw milk, and the current market for raw milk. Topics include production physiology and microbiology, rules and guidelines for production, the world market for raw milk and its products, and consumer acceptance. A final section identifies future trends and research needs related to raw milk.
Section I. Raw Milk Characteristics 1. Production physiology 2. Physical-chemical 3. Microbiology
Section II. Production guidelines 4. Rules and guidelines for production in different countries 5. Animal related diseases 6. Production systems 7. Conventional and Emerging CIP methods. 8. Conventional and Alternative processing technologies
Section III. Benefits related to raw milk 9. Nutritional aspects 10. Diseases prevention 11. Beneficial microbiota 12. Artisanal dairy products 13, Alternative dairy products 14. Technological advantages
Section IV. Hazards related to raw milk 15. Zoonosis related diseases 16. Pathogenic microbiota 17. Chemical residues and mycotoxins 18. Immunological problems 19. World market for raw milk and its products 20. Consumers acceptance
Section VI. Final remarks 21. Future Trends and Research Needs
Professor Fernandes de Carvalho had worked as manager of the industrial section of a dairy industry, developing 73 dairy products, registered in the Brazilian Ministry of Agriculture. He is a professor in Universidade Federal de Viçosa in the Department of Food Technology and is responsible for academic activities in the area of dairy microbiology, legislation, and technology. His main academic interests include dairy microbiology and technology, dairy byproducts, novel products development, lactic bacteria taxonomy. Professor Fernandes de Carvalho was responsible for the organization of the Brazilian commission of the International Dairy Federation - FIL, and participates in the Dairy Science and Technology Committee. He has a number of papers focusing on the research on raw milk characteristics, mainly raw milk microbiology.
- Provides current information related to raw milk’s characteristics
- Presents worldwide coverage of raw milk production and government guidelines
- Addresses the benefits and hazards related to raw milk consumption
- Analyzes the worldwide economic impact of raw milk production and consumption
Date de parution : 09-2018
Ouvrage de 396 p.
15x22.8 cm
Thème de Raw Milk :
Mots-clés :
Antibiotics; Artisanal cheese; Benefit; Benefits; Benefits and hazards; Casein allergy; Conjugated linoleic acid; Cow milk; Cows feeding system; Critical control points; Dairy; Definition of raw milk; Diseases; Education; Enterotoxins; Epidemiology; Exchange and learning; Exclusion diet; Foodborne illness; Functional food; Hazard; Hazards; Heavy metals; Inspection; Lactose intolerance; Legislation; Mass spectrometry; Microbial contamination; Mycotoxins; New dairy product; Nutrition; Pathogen; Raw milk; Systems for sale; Zoonotic disease
