Raw Milk: Production, Consumption and Health Effects
By Jana Momani
In Raw Milk: Production, Consumption and Health Effects PDF book, the authors gather topical research in the study of the production, consumption and health effects of raw milk. Topics discussed in this compilation include the recent facts on spoilage organisms and enzymes of microbial origin and their importance through the dairy chain; the identification of lipolytic and/or proteolytic psychotrophic Pseudomonas species in raw milk; raw sheep milk consumption; and, health effects in the province of Karak, Jordan and camel milk as a therapeutic alternative to treat diabetes.
Table of Contents
Preface
Chapter 1: Microbial Contamination and Spoilage of Consumer Milk – Facts and Fiction
Chapter 2: Applicability of Pulsed Field Gel Electrophoresis for the Identification of Lipolytic and/or Proteolytic Psychrotrophic Pseudomonas Species in Raw Milk
Chapter 3: Raw Sheep Milk in the Province of Karak: Production, Consumption and Health Effects
Chapter 4: Raw Milk: Production, Consumption and Health Benefits
Chapter 5: Camel Milk as Therapeutic Alternative to Treat Diabetes; Comparison with Insulin
Chapter 6: Progress in Pasteurization Processing of Raw Milk: Bactericidal Effect and Extension of Shelf Life, Impacts on the Physicochemical Properties, Milk Components, Flavor and Processing Characteristics
Chapter 7: Controlled Atmosphere-Based Improved Storage of Cold Raw Milk: Potential of N2 gas
