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...
Leider schon ausverkauft
302.99 €
versandkostenfrei
151 DeutschlandCard Punkte
sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenlose Rücksendung
- Ratenzahlung möglich
Produktdetails
Produktinformationen zu „Raw Milk “
Weitere Produktinformationen zu „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.
Bibliographische Angaben
- Herausgegeben:Nero, Luis Augusto; De Carvalho, Antonio Fernandes
- Verlag: Academic Press
- EAN: 9780128105306
Autoren-Porträt
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.
Inhaltsverzeichnis zu „Raw Milk “
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
Kommentar zu "Raw Milk"
0 Gebrauchte Artikel zu „Raw Milk“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Raw Milk".
Kommentar verfassen