Raw Milk: Balance Between Hazards and Benefits

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 characteristicsPresents worldwide coverage of raw milk production and government guidelinesAddresses the benefits and hazards related to raw milk consumptionAnalyzes the worldwide economic impact of raw milk production and consumption

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