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 time, 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, nutritive value of colostrum, 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.