Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality, 1st Edition (Hardback) book cover

Engineering Practices for Milk Products

Dairyceuticals, Novel Technologies, and Quality, 1st Edition

Edited by Megh R. Goyal, Subrota Hati

Apple Academic Press

423 pages | 8 Color Illus. | 10 B/W Illus.

Purchasing Options:$ = USD
Hardback: 9781771888011
pub: 2019-10-01
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Description

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.

Reviews

“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

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

About the Editors

Megh R. Goyal, PhD, PE, is a Retired Professor of Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus.

Subrota Hati, PhD, is currently working as Assistant Professor in the Dairy Microbiology Department at the SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India.

About the Series

Innovations in Agricultural & Biological Engineering

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
TEC003020
TECHNOLOGY & ENGINEERING / Agriculture / Animal Husbandry
TEC012000
TECHNOLOGY & ENGINEERING / Food Science