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.

• 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