Raw Milk. Balance Between Hazards and Benefits

Authors

Luis Augusto Nero Department of Veterinary Medicine, Graduate Program in Veterinary Medicine, Universidade Federal de Vicosa, Brazil. 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. Antonio Fernandes De Carvalho Professor, Department of Food Technology, Universidade Federal de Vicosa, Brazil. 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.