Non Bovine Milk And Milk Products

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Non-Bovine Milk and Milk Products

Author : Effie Tsakalidou
Publisher : Academic Press
ISBN 13 : 0128033622
Total Pages : 288 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Non-Bovine Milk and Milk Products by : Effie Tsakalidou

Download or read book Non-Bovine Milk and Milk Products written by Effie Tsakalidou and published by Academic Press. This book was released on 2016-05-31 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health, including current policies and practices. Non-bovine milk products are an expanding means of addressing nutritional and sustainable food needs around the world. While many populations have integrated non-bovine products into their diets for centuries, as consumer demand and acceptance have grown, additional opportunities for non-bovine products are emerging. Understanding the proper chain of production will provide important insight into the successful growth of this sector. This book is a valuable resource for those involved in the non-cow milk sector, e.g. academia, research institutes, milk producers, dairy industry, trade associations, government, and policy makers. - Discusses important social, economic, and environmental aspects of the production and distribution of non-bovine milk and milk products - Provides insight into non-bovine milk from a broad range of relevant perspectives with contributions from leading researchers around the world - Focuses on current concerns including animal health and welfare, product safety, and production technologies - Serves as a valuable resource for those involved in the non-cow milk sector

Handbook of Milk of Non-Bovine Mammals

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1119110289
Total Pages : 730 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Handbook of Milk of Non-Bovine Mammals by : Young W. Park

Download or read book Handbook of Milk of Non-Bovine Mammals written by Young W. Park and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.

Milk Of Non Bovine Mammals

Author : Anamika Das
Publisher : New India Publishing Agency
ISBN 13 : 9390175119
Total Pages : 4 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Milk Of Non Bovine Mammals by : Anamika Das

Download or read book Milk Of Non Bovine Mammals written by Anamika Das and published by New India Publishing Agency. This book was released on 2021-02-25 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is an integral part of human diet from ancient times. It provides a significant amount of protein, micronutrients and vitamins, which are essential to alleviate and fight malnutrition. To the world's total milk production, Cow milk contributes 82.7%, followed by milk from Buffaloes, Goat's, Sheep's and Camel's. Cow milk contributes almost majority of world's total milk production. Apart from plenty of health benefits of cow milk, the adverse effects or devil side of cow milk have been observed for certain population in the world. These adverse effects have been categorized as symptoms of Lactose intolerance- a condition characterized by difficulty in digesting milk due to absence of particular enzyme Lactase. Milk allergy occurs due to adverse immune reaction due to presence of certain milk proteins and this is usually termed as milk allergy cow milk protein allergy (CMPA). Non-cow (goat, camel, donkey, yak, horse) milks are closely associated with the culinary cultures of many societies throughout the world. Non-Bovine milks draw great interest for researchers in terms of milk production, technology, chemistry, microbiology, safety, nutrition, and health aspects.

Bioactive Components in Milk and Dairy Products

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 0813819822
Total Pages : 440 pages
Book Rating : 4.8/5 (138 download)

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Book Synopsis Bioactive Components in Milk and Dairy Products by : Young W. Park

Download or read book Bioactive Components in Milk and Dairy Products written by Young W. Park and published by John Wiley & Sons. This book was released on 2009-06-30 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists

Milk and Dairy Products in Human Nutrition

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1118534204
Total Pages : 1063 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Milk and Dairy Products in Human Nutrition by : Young W. Park

Download or read book Milk and Dairy Products in Human Nutrition written by Young W. Park and published by John Wiley & Sons. This book was released on 2013-04-09 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

Handbook of Research on Health and Environmental Benefits of Camel Products

Author : Alhaj, Omar Amin
Publisher : IGI Global
ISBN 13 : 1799816052
Total Pages : 480 pages
Book Rating : 4.7/5 (998 download)

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Book Synopsis Handbook of Research on Health and Environmental Benefits of Camel Products by : Alhaj, Omar Amin

Download or read book Handbook of Research on Health and Environmental Benefits of Camel Products written by Alhaj, Omar Amin and published by IGI Global. This book was released on 2019-12-27 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, there has been a rise in the demand of alternative agricultural commodities, specifically camel milk-based products. Camel products have become highly coveted items in today’s commercial market due to their environmental and health advantages. However, there is a lack of research and literature on camel milk and related camel goods. Up-to-date information is needed to give researchers a better understanding of the compositional and functional properties of camel milk production. The Handbook of Research on Health and Environmental Benefits of Camel Products is an essential reference source that discusses the nutritional, physical, and chemical factors of camel milk in comparison to other animal milks and introduces benefits attributed to camel meat. The up-to-date potential health benefits of fresh and fermented camel milk in vitro and in vivo will be also covered in addition to the link between functional constituents and the functional properties of milk. The authors will review the recent research on the functional properties of camel milk such as the angiotensin converting enzyme, antimicrobial, anticancer, and hypocholesterolimic effects. Featuring research on topics such as colostrum composition, meat production, and nutritional value, this book is ideally designed for health professionals, environmentalists, dieticians, food industry professionals, researchers, academicians, and students seeking coverage on the compositional and physiological aspects of camel products.

Handbook of Milk of Non-Bovine Mammals

Author : Young W. Park
Publisher : John Wiley & Sons
ISBN 13 : 1119110300
Total Pages : 922 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Handbook of Milk of Non-Bovine Mammals by : Young W. Park

Download or read book Handbook of Milk of Non-Bovine Mammals written by Young W. Park and published by John Wiley & Sons. This book was released on 2017-05-16 with total page 922 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.

Agents of Change

Author : Alan L. Kelly
Publisher : Springer Nature
ISBN 13 : 3030554821
Total Pages : 549 pages
Book Rating : 4.0/5 (35 download)

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Book Synopsis Agents of Change by : Alan L. Kelly

Download or read book Agents of Change written by Alan L. Kelly and published by Springer Nature. This book was released on 2021-01-07 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt: The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are present as an accidental consequence of the mechanism of milk secretion. Over time milk enzymology has become an incredibly essential component of milk and other dairy product production, and with advancing technology and processing techniques, its importance is at its peak. Dairy Enzymology presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing. A full section is dedicated to the enzymology of bovine milk, focusing on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products. Implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk are explored in full, and the role of milk protease plasmin and other indigenous enzymes in the age-gelation is focused on. Further sections focus on enzymes found in raw milk and enzymes deliberately added for manufacture or modification of properties and the manufacture of food ingredients from dairy-derived ingredients. The key bacterial families are discussed in depth as well as their known contributions to the quality of dairy products. With its comprehensive scope and fully up-to-date coverage of dairy product enzymology, this text is a singular source for researchers looking to understand this essential dairy processing aspect.

Dairy Processing and Quality Assurance

Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
ISBN 13 : 1118810309
Total Pages : 696 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Dairy Processing and Quality Assurance by : Ramesh C. Chandan

Download or read book Dairy Processing and Quality Assurance written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2015-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.

Basic Food Chemistry

Author : Frank Lee
Publisher : Springer Science & Business Media
ISBN 13 : 9401173761
Total Pages : 565 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Basic Food Chemistry by : Frank Lee

Download or read book Basic Food Chemistry written by Frank Lee and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug gestions and constructive criticism.

Handbook of Mineral Elements in Food

Author : Miguel de la Guardia
Publisher : John Wiley & Sons
ISBN 13 : 1118654331
Total Pages : 800 pages
Book Rating : 4.1/5 (186 download)

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Book Synopsis Handbook of Mineral Elements in Food by : Miguel de la Guardia

Download or read book Handbook of Mineral Elements in Food written by Miguel de la Guardia and published by John Wiley & Sons. This book was released on 2015-04-20 with total page 800 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource. Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.

Encyclopedia of Dairy Sciences

Author :
Publisher : Academic Press
ISBN 13 : 9780128187661
Total Pages : 0 pages
Book Rating : 4.1/5 (876 download)

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Book Synopsis Encyclopedia of Dairy Sciences by :

Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2021-10-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself, as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This encyclopedia includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. The Encyclopedia of Dairy Sciences, Five Volume Set is the only work available that covers in detail the entirety of dairy science, from husbandry of dairy animals, milk production, through the processing of milk into a myriad of dairy products and ingredients, to the effect of dairy foods on human health. The third edition of Encyclopedia of Dairy Sciences will retain the split that characterized the earlier editions - one-third primary production, two-thirds dairy food. Unlike earlier editions, in which articles were arranged in alphabetical order by topic, this edition will be optimally organized into 9 coherent sections. This new edition contains 500 articles, the vast majority of which has been significantly revised or is completely new. Only 40 chapters have been retained from the earlier edition as they cover basic science areas still relevant and important today. All articles have been reviewed by specialists in their area. Comprehensive and authoritative introductory articles on all aspects of dairy science from on-farm aspects, to processing, to consumers Content is written and edited by leading authorities from across the globe making this the go-to foundational reference in the dairy science community Articles are intuitively and meticulously organized into 9 coherent sections on key topics, making it easier for the reader to access relevant information quickly

Bioactive Components of Milk

Author : Zsuzsanna Bosze
Publisher : Springer Science & Business Media
ISBN 13 : 0387740872
Total Pages : 492 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Bioactive Components of Milk by : Zsuzsanna Bosze

Download or read book Bioactive Components of Milk written by Zsuzsanna Bosze and published by Springer Science & Business Media. This book was released on 2007-12-26 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.

Designing Foods

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037956
Total Pages : 384 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Designing Foods by : National Research Council

Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

Handbook of Milk Composition

Author : Bozzano G Luisa
Publisher : Elsevier
ISBN 13 : 0080533116
Total Pages : 947 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Handbook of Milk Composition by : Bozzano G Luisa

Download or read book Handbook of Milk Composition written by Bozzano G Luisa and published by Elsevier. This book was released on 1995-10-23 with total page 947 pages. Available in PDF, EPUB and Kindle. Book excerpt: This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants.* Reliable data on the composition of human and bovine milks.* Discusses the many factors affecting composition.* Composition tables make up 25-30% of the total book.* Problems concerning sampling and analysis are described.* Should appeal equally to industry and academia.* Also of interest to developing countries in need of information on infant nutrition and agricultural development

Scientific Criteria to Ensure Safe Food

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 030908928X
Total Pages : 425 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Scientific Criteria to Ensure Safe Food by : National Research Council

Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

Whitewash

Author : Joseph Keon
Publisher : New Society Publishers
ISBN 13 : 1550924567
Total Pages : 337 pages
Book Rating : 4.5/5 (59 download)

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Book Synopsis Whitewash by : Joseph Keon

Download or read book Whitewash written by Joseph Keon and published by New Society Publishers. This book was released on 2010-11-23 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: North Americans are some of the least healthy people on Earth. Despite advanced medical care and one of the highest standards of living in the world, one in three Americans will be diagnosed with cancer in their lifetime and 50% of US children are overweight. This crisis in personal health is largely the result of chronically poor dietary and lifestyle choices. In Whitewash, Joseph Keon unveils how North Americans unwittingly sabotage their health every day by drinking milk, and shows that our obsession with calcium is unwarranted. Citing scientific literature, Whitewash builds an unassailable case that not only is milk unnecessary for human health; its inclusion in the diet may increase the risk of serious diseases including: prostate, breast, and ovarian cancers osteoporosis diabetes vascular disease Crohn's disease. Many of America’s dairy herds contain sick and immunocompromised animals whose tainted milk regularly makes it to market. Cow's milk is also a sink for environmental contaminants, and has been found to contain traces of pesticides, dioxins, PCBs, rocket fuel, and even radioactive isotopes. Whitewash offers a completely fresh, candid and comprehensively documented look behind dairy's deceptively green pastures, and gives readers a hopeful picture of life after milk.