Raw Milk: Balance Between Hazards and Benefits

ISBN-13: 9780128105306 / Angielski / Miękka / 2018 / 396 str.

Luis Augusto Nero; Antonio Fernandes de Carvalho

Spis treści

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

O autorze

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.