Book Details
Orange Code:95721
Paperback:403 pages
Publications:
Categories:
Sections:
1. Global scenario of fermented dairy products: current advancements and future challenges2. Recent advances in microbial diversity usage in fermented dairy microbial products3. Recent trends in fungal dairy fermented foods4. Recent trends in alkaline fermented foods5. Recent trends in intellectual property rights protection in fermented dairy products6. Insights into the technological and nutritional aspects of lactic milk drinks: buttermilk7. Advancement in acidophilus milk production technology8. Advancement of yogurt production technology9. Innovative practices in the development of yogurt with special concern over texture and flavor10. Pathogenic microorganisms in milk: their source, hazardous role and identification11. Fermented pastes using dairy important microbes12. Chemistry and material studies in fermented dairy products13. Advancement in cheese production technology14. A new generation of sustainable life forms of milk kefir grains produced from freeze-dried microbial isolates: observati...15. Innovations in preservation and improving functional properties of kefir16. Health benefits of probiotics: an overview17. Recent advancements in the production of probiotic fermented beverages18. Probiotics in dairy products: microencapsulation and delivery19. The effect of innovative processing technologies on probiotics stability20. The effect of thermal processing on probiotics stability21. Hydrogels as carrier for the delivery of probiotics22. Dairy-derived antimicrobial substances: microorganisms, applications and recent trends23. Bacteriocins and antimicrobial peptides as an alternative to antibiotics24. Nanobiotechnology in fermented dairy products25. Application of nanomaterials in the dairy industry26. Development of biosensor-based technology for the detection of pathogenic microorganisms and biomolecules in dairy products27. Machine Learning applications in dairy farm management
Description:
Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. Comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products, it offers both established and cutting-edge solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists.
Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can increase the efficiency of current techniques.
- Examines the advances of dairy products in healthcare, environment and industry
- Elaborates upon advanced perspectives, wide applications, traditional uses and modern practices of harnessing potential of microbial products
- Includes helpful illustrations of recent trends in dairy product research
|