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, Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality, 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, and antibiotic resistant pathogens, and other probiotics in dairy food products.
The information found here will be of value to the growing dairy industry in India, globally the largest milk producing country since 1997, and the research will also be useful for dairy food engineering professionals wherever milk and dairy products are produced and consumed.
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
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto RicoMayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first agricultural engineer to receive the professional license in Agricultural Engineering from the College of Engineers and Surveyors of Puerto Rico, and was proclaimed as the Father of Irrigation Engineering in Puerto Rico for the twentieth century by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 70 books.
Subrota Hati, PhD, is an Assistant Professor in the Dairy Microbiology Department at the SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India. He has expertise in purification and characterization of food-derived bioactive peptides and probiotic fermented dairy foods. He has also worked at Mother Dairy, India, as a Quality Assurance Executive. He has published many research papers, review articles, and technical articles in various national and international peer-reviewed journals and also published book chapters and edited two books. Dr. Hati has presented many abstracts at various national and international seminars and conferences.
Rohkem infot Taylor & Francis e-raamatute kohta