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Full Description
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
Contents
Part 1: Functional Bioactivities Of Milk Products 1. Functional Properties of Milk Proteins 2. Composite Dairy Foods: Scope, Applications, and Benefits 3. Functionality Enhancement in Cheese Part 2: Novel Technologies In Processing Of Milk Products 4. Emerging Trends in Concentration and Drying of Milk and Milk Products 5. Technological and Biochemical Aspects of Ghee (Butter Oil) Part 3: Technological Advances In Fermented Milk Products 6. Functional Fermented Milk-Based Beverages 7. Biofunctional Yoghurt and Its Bioactive Peptides 8. Antibiotic Resistant Pathogens in Milk and Milk Products Part 4: Quality And Safety Of Milk Products 9. Quality and Safety Management in the Dairy Industry 10. Genetic Improvement of Dairy Starter Cultures and Lactic Acid Bacteria 11. Metabolic Engineering of Lactic Acid Bacteria (LAB) 12. Metabolites of Lactic Acid Bacteria (LAB) for Food Biopreservation 13. Shelf-Life Extension of Fermented Milk Products 14. Probiotics: From Science to Technology 15. Applications of Probiotics in Dairy Food Products
