Milk-Borne Diseases

Abstract
Milk is a rich source of vitamins, minerals, and other vital nutrients. Potassium, B12, vitamin D, and calcium are nutrients that are lacking in many foods. Milk is also a rich source of magnesium, zinc, vitamin A, and thiamine (B1). In addition to lactose and fat, milk is an excellent source of protein and contains numerous fatty acids, including conjugated linoleic acid (CLA) and omega-3 fatty acids. The primary sources of pathogens in milk and dairy products are animals, human handlers, equipment in contact, environmental sources, and water used in preparation. However, milk-borne diseases, since early times, played a principal role in public health. This chapter is divided into the following parts: mammary Glands, the phases of mammary gland secretion after birth, the nutritive value of colostrum, the nutritive value of milk, major sources of milk contamination, milk-borne diseases, techniques used in milk preservation, milk testing, and quality control, prevention of milk-borne diseases, and conclusions.

Author
Dhary Alewy Almashhadany

DOI
DOI: 10.5772/intechopen.108796

Publisher
IntechOpen Publisher

ISSN
11086078

Publish Date: