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Chapter 1 - Global scenario of fermented dairy products: current advancements and future challenges
Sushma Gurumayum, Sawinder Kaur, ... Jyoti Singh
Pages 1-18 - 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 - Book chapterAbstract only
Chapter 3 - Recent trends in fungal dairy fermented foods
Pardeep Kaur and Kusum Dua
Pages 41-57 - Book chapterAbstract only
Chapter 4 - Recent trends in alkaline fermented foods
Shallu Samyal
Pages 59-79 - Book chapterAbstract only
Chapter 5 - Recent trends in intellectual property rights protection in fermented dairy products
Praveen Dahiya and Shipra Jha
Pages 81-92 - 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 - Book chapterAbstract only
Chapter 7 - Advancement in acidophilus milk production technology
Sonia Morya, Chinaza Godswill Awuchi, ... Devendra Kumar
Pages 105-116 - Book chapterAbstract only
Chapter 8 - Advancement of yogurt production technology
Heba H. Salama and Sourish Bhattacharya
Pages 117-131 - 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 - Book chapterAbstract only
Chapter 10 - Pathogenic microorganisms in milk: their source, hazardous role and identification
Sujata, Kashyap Kumar Dubey, ... Punit Kumar
Pages 145-161 - Book chapterAbstract only
Chapter 11 - Fermented pastes using dairy important microbes
Ashish Vyas, Abdulhadi Yakubu, ... Ravinder Nagpal
Pages 163-176 - Book chapterAbstract only
Chapter 12 - Chemistry and material studies in fermented dairy products
Mahipal Singh Sankhla, Rohit Kumar Verma, ... Rajeev Kumar
Pages 177-189 - Book chapterAbstract only
Chapter 13 - Advancement in cheese production technology
Rohan Samir Kumar Sachan and Arun Karnwal
Pages 191-208 - 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 - 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 - Book chapterAbstract only
Chapter 16 - Health benefits of probiotics: an overview
Patricia Blumer Zacarchenco, Tatiana Colombo Pimentel, ... Adriano Gomes da Cruz
Pages 235-245 - Book chapterAbstract only
Chapter 17 - Recent advancements in the production of probiotic fermented beverages
Urjita Sheth, A. Sankaranarayanan and Ramalingam Srinivasan
Pages 247-270 - Book chapterAbstract only
Chapter 18 - Probiotics in dairy products: microencapsulation and delivery
Maria Gullo and Teresa Zotta
Pages 271-285 - Book chapterAbstract only
Chapter 19 - The effect of innovative processing technologies on probiotics stability
Muhammad Aamir, Muhammad Afzaal, ... Muhammad Nouman
Pages 287-294 - Book chapterAbstract only
Chapter 20 - The effect of thermal processing on probiotics stability
Faqir Muhammad Anjum, Farhan Saeed, ... Muhammad Azam
Pages 295-302 - Book chapterAbstract only
Chapter 21 - Hydrogels as carrier for the delivery of probiotics
Muhammad Afzaal, Farhan Saeed, ... Huda Ateeq
Pages 303-315 - Book chapterAbstract only
Chapter 22 - Dairy-derived antimicrobial substances: microorganisms, applications and recent trends
H. Ceren Akal and Sebnem Ozturkoglu-Budak
Pages 317-325 - 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 - Book chapterAbstract only
Chapter 24 - Nanobiotechnology in fermented dairy products
Sradhanjali Sahu, Priyanka Choudhury, ... Sandeep Kumar Panda
Pages 347-355 - Book chapterAbstract only
Chapter 25 - Application of nanomaterials in the dairy industry
Srilekha GKP, Himja Tiwari, ... Jaya Lakkakula
Pages 357-375 - 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 - Book chapterAbstract only
Chapter 27 - Machine Learning applications in dairy farm management
Pallavi Vyas, Sukanta Ghosh, ... Ankur Sharma
Pages 385-396 - 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