Raw Milk: Production, Consumption and Health Effects

Raw Milk Science: Production, Consumption & Health Implications

This reference explores raw milk production, consumption patterns and their implications for human health. It provides an overview of milk quality, nutritional characteristics, potential health benefits and food safety concerns associated with consuming unpasteurised milk.

Key Features

• Introduces the fundamentals of raw milk production.
• Examines practices involved in obtaining and handling raw milk.
• Explores the nutritional composition of unpasteurised milk.
• Discusses the natural components and properties of raw milk.
• Examines raw milk consumption patterns.
• Explores consumer attitudes towards unpasteurised dairy products.
• Discusses potential nutritional benefits of raw milk.
• Examines microorganisms naturally associated with raw milk.
• Highlights foodborne pathogens and contamination risks.
• Explores hygiene practices during milk production.
• Discusses factors affecting raw milk quality.
• Examines potential health effects associated with raw milk consumption.
• Covers food safety considerations for consumers.
• Explores the importance of milk handling and storage.
• Provides useful background for dairy researchers, food scientists and public health professionals.