| Description |
1 online resource |
| Contents |
1. Raw milk physiology / Christopher H. Knight -- 2. Physicochemical characteristics of raw milk / Isis Rodrigues Toldeo Renhe, Ítalo Tuler Perrone, Guilherme M. Tavares, Pierre Schuck, Antonio F. de Carvalho -- 3. The microbiology of raw milk / Luana M. Perin, Juliano G. Pereira, Luciano S. Bersot, Luís A. Nero -- 4. Regulations and production of raw milk / Ton Baars -- 5. Conventional and emerging clean-in-place methods for the milking systems / Xinmiao Wang, Ali Demirci, Robert E. Graves, Virendra M. Puri -- 6. Alternative processing procedures and technological advantages of raw milk / Maura Pinheiro Alves, Ítalo Tuler Perrone, Rodrigo Stephani, Antonio F. de Carvalho -- 7. Nutritional aspects of raw milk : a beneficial or hazardous food choice / Tom F. O'Callaghan, Ivan Sugrue, Colin Hill, R. Paul Ross, Catherine Stanton -- 8. What bacteriocinogenic lactic acid bacteria do in the milk? / Svetoslav D. Todorov -- 9. Artisanal products made with raw milk / Giuseppe Licitra, Margherita Caccamo, Sylvie Lortal -- 10. Alternative dairy products made with raw milk / Tânia Tavares, Francisco Xavier Malcata |
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11. Infectious diseases in dairy cattle / Maria A.S. Moreira, Abelardo Silva Júnior, Magna C. Lima, Sanely L. da Costa -- 12. Foodborne pathogens and zoonotic diseases / Ivan Sugrue, Conor Tobin, R. Paul Ross, Catherine Stanton, Colin Hill -- 13. Chemical residues and mycotoxins in raw milk / Fabiano Barreto, Louíse Jank, Tamara Castilhos, Renata B. Rau, Caroline Andrade Tomaszewski, Cristina Ribeiro, Daniel R. Hillesheim -- 14. Cow's milk protein allergy and lactose intolerance / Paulo H.F. da Silva, Vanísia C.D. Oliveira, Luana M. Perin -- 15. Consumers acceptance of raw milk and its products / Lisbeth Meunier-Goddik, Joy Waite Cusic -- 16. Challenges for production and consumption of raw milk and raw milk products / Luís A. Nero, Antonio F. de Carvalho |
| Summary |
'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. -- Provided by publisher |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Raw milk.
|
|
COOKING -- General.
|
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Raw milk
|
| Form |
Electronic book
|
| Author |
Nero, Augusto Luís
|
|
Carvalho, Antonio Fernandes de
|
| ISBN |
9780128105313 |
|
0128105313 |
|
