Cover for Advances in Dairy Microbial Products

Advances in Dairy Microbial Products

Book2022

Edited by:

Joginder Singh and Ashish Vyas

Advances in Dairy Microbial Products

Book2022

 

Cover for Advances in Dairy Microbial Products

Edited by:

Joginder Singh and Ashish Vyas

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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 scienti ... read full description

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  2. Book chapterAbstract only

    Chapter 1 - Global scenario of fermented dairy products: current advancements and future challenges

    Sushma Gurumayum, Sawinder Kaur, ... Jyoti Singh

    Pages 1-18

  3. Book chapterAbstract only

    Chapter 2 - Recent advances in microbial diversity usage in fermented dairy microbial products

    Mridul Shakya, Poonam Verma and Sardul Singh Sandhu

    Pages 19-39

  4. Book chapterAbstract only

    Chapter 3 - Recent trends in fungal dairy fermented foods

    Pardeep Kaur and Kusum Dua

    Pages 41-57

  5. Book chapterAbstract only

    Chapter 4 - Recent trends in alkaline fermented foods

    Shallu Samyal

    Pages 59-79

  6. Book chapterAbstract only

    Chapter 5 - Recent trends in intellectual property rights protection in fermented dairy products

    Praveen Dahiya and Shipra Jha

    Pages 81-92

  7. Book chapterAbstract only

    Chapter 6 - Insights into the technological and nutritional aspects of lactic milk drinks: buttermilk

    Pallabi Banerjee and Imteyaz Qamar

    Pages 93-103

  8. Book chapterAbstract only

    Chapter 7 - Advancement in acidophilus milk production technology

    Sonia Morya, Chinaza Godswill Awuchi, ... Devendra Kumar

    Pages 105-116

  9. Book chapterAbstract only

    Chapter 8 - Advancement of yogurt production technology

    Heba H. Salama and Sourish Bhattacharya

    Pages 117-131

  10. Book chapterAbstract only

    Chapter 9 - Innovative practices in the development of yogurt with special concern over texture and flavor

    M. Deepa, T. Poongodi Vijayakumar, ... Adnan A. Bekhit

    Pages 133-144

  11. Book chapterAbstract only

    Chapter 10 - Pathogenic microorganisms in milk: their source, hazardous role and identification

    Sujata, Kashyap Kumar Dubey, ... Punit Kumar

    Pages 145-161

  12. Book chapterAbstract only

    Chapter 11 - Fermented pastes using dairy important microbes

    Ashish Vyas, Abdulhadi Yakubu, ... Ravinder Nagpal

    Pages 163-176

  13. Book chapterAbstract only

    Chapter 12 - Chemistry and material studies in fermented dairy products

    Mahipal Singh Sankhla, Rohit Kumar Verma, ... Rajeev Kumar

    Pages 177-189

  14. Book chapterAbstract only

    Chapter 13 - Advancement in cheese production technology

    Rohan Samir Kumar Sachan and Arun Karnwal

    Pages 191-208

  15. Book chapterAbstract only

    Chapter 14 - A new generation of sustainable life forms of milk kefir grains produced from freeze-dried microbial isolates: observational study of grain behavior in an experimental system

    Brigitte M. Richard

    Pages 209-223

  16. Book chapterAbstract only

    Chapter 15 - Innovations in preservation and improving functional properties of kefir

    Rosane Freitas Schwan, Karina Teixeira Magalhães-Guedes and Disney Ribeiro Dias

    Pages 225-234

  17. Book chapterAbstract only

    Chapter 16 - Health benefits of probiotics: an overview

    Patricia Blumer Zacarchenco, Tatiana Colombo Pimentel, ... Adriano Gomes da Cruz

    Pages 235-245

  18. Book chapterAbstract only

    Chapter 17 - Recent advancements in the production of probiotic fermented beverages

    Urjita Sheth, A. Sankaranarayanan and Ramalingam Srinivasan

    Pages 247-270

  19. Book chapterAbstract only

    Chapter 18 - Probiotics in dairy products: microencapsulation and delivery

    Maria Gullo and Teresa Zotta

    Pages 271-285

  20. Book chapterAbstract only

    Chapter 19 - The effect of innovative processing technologies on probiotics stability

    Muhammad Aamir, Muhammad Afzaal, ... Muhammad Nouman

    Pages 287-294

  21. Book chapterAbstract only

    Chapter 20 - The effect of thermal processing on probiotics stability

    Faqir Muhammad Anjum, Farhan Saeed, ... Muhammad Azam

    Pages 295-302

  22. Book chapterAbstract only

    Chapter 21 - Hydrogels as carrier for the delivery of probiotics

    Muhammad Afzaal, Farhan Saeed, ... Huda Ateeq

    Pages 303-315

  23. Book chapterAbstract only

    Chapter 22 - Dairy-derived antimicrobial substances: microorganisms, applications and recent trends

    H. Ceren Akal and Sebnem Ozturkoglu-Budak

    Pages 317-325

  24. Book chapterAbstract only

    Chapter 23 - Bacteriocins and antimicrobial peptides as an alternative to antibiotics

    Basavaprabhu Haranahalli Nataraj, Harshita Naithani, ... Pradip V. Behare

    Pages 327-346

  25. Book chapterAbstract only

    Chapter 24 - Nanobiotechnology in fermented dairy products

    Sradhanjali Sahu, Priyanka Choudhury, ... Sandeep Kumar Panda

    Pages 347-355

  26. Book chapterAbstract only

    Chapter 25 - Application of nanomaterials in the dairy industry

    Srilekha GKP, Himja Tiwari, ... Jaya Lakkakula

    Pages 357-375

  27. Book chapterAbstract only

    Chapter 26 - Development of biosensor-based technology for the detection of pathogenic microorganisms and biomolecules in dairy products

    Surender Jangra

    Pages 377-384

  28. Book chapterAbstract only

    Chapter 27 - Machine Learning applications in dairy farm management

    Pallavi Vyas, Sukanta Ghosh, ... Ankur Sharma

    Pages 385-396

  29. Book chapterNo access

    Index

    Pages 397-402

About the book

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.

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.

Key Features

  • 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
  • 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

Details

ISBN

978-0-323-85793-2

Language

English

Published

2022

Copyright

Copyright © 2022 Elsevier Inc. All rights reserved.

Imprint

Woodhead Publishing

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Editors

Joginder Singh

Department of Microbiology, Lovely Professional University, Phagwara, Punjab, India

Ashish Vyas

Department of Microbiology and Biochemistry, School of Bio Engineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India