
Raw Milk
Balance Between Hazards and Benefits
Description
Key Features
- 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
Readership
Food scientists, dairy researchers, those who work in the field of dairy production, policy makers, nutritionists, and students
Table of Contents
Section I. Raw Milk Characteristics
1. Production physiology
2. Physical-chemical
3. MicrobiologySection 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 technologiesSection 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 advantagesSection 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 acceptanceSection VI. Final remarks
21. Future Trends and Research Needs
Product details
- No. of pages: 396
- Language: English
- Copyright: © Academic Press 2018
- Published: September 11, 2018
- Imprint: Academic Press
- eBook ISBN: 9780128105313
- Paperback ISBN: 9780128105306