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Elsevier

Raw Milk

Balance Between Hazards and Benefits

  • 1 Edición - 11 de septiembre de 2018
  • Última edición
  • Editores: Luis Augusto Nero, Antonio Fernandes De Carvalho
  • Idioma: Inglés

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… Leer más

Descripción

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.

Puntos claves

  • 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

De interès para

Food scientists, dairy researchers, those who work in the field of dairy production, policy makers, nutritionists, and students

Índice

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

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 11 de septiembre de 2018
  • Idioma: Inglés

Sobre los editores

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.
Afiliaciones y experiencia
Universidade Federal de Viçosa

AD

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.
Afiliaciones y experiencia
Professor, Department of Food Technology, Universidade Federal de Vicosa, Brazil

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