Raw Milk

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.

Autorentext
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. 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.

Inhalt
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

4. Animal related diseases
5. Production systems
6. Conventional and Emerging CIP methods.

7. Conventional and Alternative processing technologies

   Section III. Benefits related to raw milk
   9. Nutritional aspects

8. Diseases prevention
9. Beneficial microbiota
10. Artisanal dairy products
    13, Alternative dairy products

11. Technological advantages

    Section IV. Hazards related to raw milk
    15. Zoonosis related diseases

12. Pathogenic microbiota
13. Chemical residues and mycotoxins
14. Immunological problems
15. World market for raw milk and its products

16. Consumers acceptance

    Section VI. Final remarks
    21. Future Trends and Research Needs