Engineering Practices for Milk Products
Dairyceuticals, Novel Technologies, and Quality
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“Covers all the aspects on recent happenings in the dairy and food industry. This edited book has been compiled with chapters from scientists working in different disciplines in dairy science and technology on the functional milk proteins, functional cheese, probiotics, and functional dairy beverages, mechanization of dairy processing, non-thermal technology, antibiotic resistant pathogens, and quality and safety of dairy foods. A useful guide for the undergraduate and postgraduate students as well as for dairy and food personnel for upgrading their knowledge and concepts on recent happenings in dairy science and technology.”
—Yogesh Khetra, PhD, Professor, Dairy Technology Division, National Dairy Research Institute, India
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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. Les mer
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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.
Detaljer
- Forlag
- Apple Academic Press Inc.
- Innbinding
- Paperback
- Språk
- Engelsk
- Sider
- 418
- ISBN
- 9781774634769
- Utgivelsesår
- 2021
- Format
- 23 x 16 cm
Anmeldelser
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“Covers all the aspects on recent happenings in the dairy and food industry. This edited book has been compiled with chapters from scientists working in different disciplines in dairy science and technology on the functional milk proteins, functional cheese, probiotics, and functional dairy beverages, mechanization of dairy processing, non-thermal technology, antibiotic resistant pathogens, and quality and safety of dairy foods. A useful guide for the undergraduate and postgraduate students as well as for dairy and food personnel for upgrading their knowledge and concepts on recent happenings in dairy science and technology.”
—Yogesh Khetra, PhD, Professor, Dairy Technology Division, National Dairy Research Institute, India
»
«
“Covers all the aspects on recent happenings in the dairy and food industry. This edited book has been compiled with chapters from scientists working in different disciplines in dairy science and technology on the functional milk proteins, functional cheese, probiotics, and functional dairy beverages, mechanization of dairy processing, non-thermal technology, antibiotic resistant pathogens, and quality and safety of dairy foods. A useful guide for upgrading knowledge and concepts on recent happenings in dairy science and technology.”
—Yogesh Khetra, PhD, Professor, National Dairy Research Institute, India
»
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