Raw Milk
Balance Between Hazards and Benefits
- 1st Edition - September 14, 2018
- Latest edition
- Editors: Luis Augusto Nero, Antonio Fernandes De Carvalho
- Language: English
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 glob… Read more
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.
- 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
Food scientists, dairy researchers, those who work in the field of dairy production, policy makers, nutritionists, and students
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
- Edition: 1
- Latest edition
- Published: September 14, 2018
- Language: English
LN
Luis Augusto Nero
Professor Nero develops academic activities in Universidade Federal de Viçosa, Viçosa, MG, Brazil, as full time professor of Food Inspection for the undergraduate course of Veterinary Medicine and researcher in the area of food microbiology. He has experience in the area of Food Science, under the specific themes of lactic acid bacteria (antimicrobial activity, bacteriocins production and characterization, technological and probiotic activities, virulence) and foodborne pathogens (occurrence and prevalence, key points for contamination, pathogenic characteristics, prevention and control of contamination). He has published a number of papers focusing on the research on raw milk characteristics, mainly raw milk microbiology.
Affiliations and expertise
Universidade Federal de ViçosaAD
Antonio Fernandes De Carvalho
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.
Affiliations and expertise
Professor, Department of Food Technology, Universidade Federal de Vicosa, BrazilRead Raw Milk on ScienceDirect