Raw Milk

Balance Between Hazards and Benefits

AvLuis Augusto Nero,Antonio Fernandes De Carvalho

Häftad, Engelska, 2018

2 130 kr

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Beskrivning

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

Produktinformation

Utgivningsdatum:2018-09-14
Mått:152 x 229 x 20 mm
Vikt:630 g
Format:Häftad
Språk:Engelska
Antal sidor:396
Förlag:Elsevier Science
ISBN:9780128105306

Utforska kategorier

Mer om författaren

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.

Innehållsförteckning

Section I. Raw Milk Characteristics1. Production physiology2. Physical-chemical3. MicrobiologySection II. Production guidelines4. Rules and guidelines for production in different countries5. Animal related diseases6. Production systems7. Conventional and Emerging CIP methods.8. Conventional and Alternative processing technologiesSection III. Benefits related to raw milk9. Nutritional aspects10. Diseases prevention11. Beneficial microbiota12. Artisanal dairy products13, Alternative dairy products14. Technological advantagesSection IV. Hazards related to raw milk15. Zoonosis related diseases16. Pathogenic microbiota17. Chemical residues and mycotoxins18. Immunological problems19. World market for raw milk and its products20. Consumers acceptanceSection VI. Final remarks21. Future Trends and Research Needs