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.
Table of Contents
Part 1: Functional Bioactivities Of Milk Products
1. Functional Properties of Milk Proteins
Veena Nagarajappa et al.
2. Composite Dairy Foods: Scope, Applications, and Benefits
Rekha Chawla, Santosh Kumar Mishra, and Veena Nagarajappa
3. Functionality Enhancement in Cheese
Apurba Giri and S. K. Kanawjia
Part 2: Novel Technologies In Processing Of Milk Products
4. Emerging Trends in Concentration and Drying of Milk and Milk Products
Sunil Kumar Khatkar et al.
5. Technological and Biochemical Aspects of Ghee (Butter Oil)
Pinaki Ranjan Ray
Part 3: Technological Advances In Fermented Milk Products
6. Functional Fermented Milk-Based Beverages
Narendra Kumar and Vandna Kumari
7. Biofunctional Yoghurt and Its Bioactive Peptides
Jagrani Minj et al.
8. Antibiotic Resistant Pathogens in Milk and Milk Products
Ami Patel, Falguni Patra, and Nihir Shah
Part 4: Quality And Safety Of Milk Products
9. Quality and Safety Management in the Dairy Industry
Kunal M. Gawai and V. Sreeja
10. Genetic Improvement of Dairy Starter Cultures and Lactic Acid Bacteria
Lopamudra Haldar and Soumyashree Saha
11. Metabolic Engineering of Lactic Acid Bacteria (LAB)
Mital R. Kathiriya, J. B. Prajapati, and Yogesh V. Vekariya
12. Metabolites of Lactic Acid Bacteria (LAB) for Food Biopreservation
Santosh Kumar Mishra et al.
13. Shelf-Life Extension of Fermented Milk Products
V. Sreeja and Kunal M. Gawai
14. Probiotics: From Science to Technology
Vandna Kumari and Narendra Kumar
15. Applications of Probiotics in Dairy Food Products
Divyasree Arepally, Sudharshan Reddy Ravula, and Tridib Kumar Goswami
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 Rico–Mayaguez 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.
“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