1st Edition

Engineering Practices for Milk Products Dairyceuticals, Novel Technologies, and Quality

Edited By Megh R. Goyal, Subrota Hati Copyright 2020
    418 Pages 10 Color & 16 B/W Illustrations
    by Apple Academic Press

    414 Pages 10 Color & 16 B/W Illustrations
    by Apple Academic Press

    414 Pages 10 Color & 16 B/W Illustrations
    by Apple Academic Press

    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.

    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