Dairy Product Technology: Recent Advances
eBook - PDF

Dairy Product Technology: Recent Advances

  1. English
  2. PDF
  3. Available on iOS & Android
eBook - PDF

Dairy Product Technology: Recent Advances

About this book

This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products with special reference to cheese: scope and challenges, cheese: a novel milieu of probiotics, genetically modified cheese: a novel biotechnological development, value addition to indigenous dairy products: scope and future strategies, health benefits of milk derived bio-active peptides, Indian dairy value chain: opportunities and challenges, structural changes of Indian dairy farming- smallholder prospects, clinical studies for novel fermented foods, Lactobacillus reuteri: a multifaceted lactic acid bacterium for fermented foods, aspects of infant formulations: an overview, nutritional significance of milk, fermented dairy products, recent status of dairy waste in India, health benefits of fermented milk products, LAB: Potential application on dairy and food industry, traditional packaging strategies for Indigenous dairy products, recent biotechnological approaches in Dairy and Food industry. This Book has covered all the integral segments of dairy industry as well as food industry. This book would be helpful towards the Food Technological Colleges, Dairy Science Colleges, Dairy Industry, Food Industry as a upgraded information related to their work fields.

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Yes, you can access Dairy Product Technology: Recent Advances by Hati, Subrota in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agriculture. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Foreword
  2. Preface
  3. List of Contributors
  4. 1. Effect of Production and Processing on Microbiological Quality of Milk
  5. 2. Bioactive Fermented Dairy Products with Special Reference to Cheese: Scope and Challenges
  6. 3. Cheese: A Novel Milieu of Probiotics
  7. 4. Genetically Modified Cheese: A Novel Biotechnological Development
  8. 5. Value Addition to Traditional Dairy Products: Scope and Future Strategies
  9. 6. Health Benefits of Milk Derived Bio-active Peptides
  10. 7. Clinical Studies for Novel Fermented Foods
  11. 8. Lactobacillus reuteri: A Multifaceted Lactic Acid Bacterium for Fermented Foods
  12. 9. Aspects of Infant Formulations: An Overview
  13. 10. Nutritional Significance of Milk
  14. 11. Fermented Dairy Products
  15. 12. Recent Status of Dairy Waste in India
  16. 13. History of Fermented Functional Milk Products and their Biofunctionalities
  17. 14. Functional Biomolecules and Food Ingredients Elaborated by LAB and their Potential Food Applications
  18. 15. Trends in the Packaging of Traditional Indian Dairy Products
  19. 16. Recent Biotechnological Approaches in Dairy and Food Industry
  20. 17. Bio-Functional Whey Based Beverages
  21. 18. Recent Trends in Non Thermal Food Processing and Preservation
  22. Index