Section I: Introduction, Scope and Significance
Fermented Dairy Products – An Overview
Nutritional Characteristics of Fermented Dairy Products
Functional Fermented Dairy Products
Section II: Starter Cultures in Milk Fermentation
Types and Application of Lactic Starters
Metabolic Characteristics of Lactic Starters
Molecular Biology of Lactic Starters
Preservation of Lactic Starters
Section III: Dairy Products Based on the Type of Fermentation
Section IIIA: Pure Lactic Fermentations (Mesophilic, Thermophilic and Probiotic Products)
Natural and Cultured Buttermilk
Acidophilus Milks
Yogurt
Fresh Cheeses
Dahi, Lassi and Srikhand
Nordic Ropy Fermented Milks
Indonesian Dadih
Traditional Fermented Milks of Turkey
Cheese Whey Fermentation
Section IIIB: Fungal Lactic Fermentations
Milk Kefir: Structure, Chemical and Microbiological Composition
Koumiss
Villi
Section IV: Health Benefits
Probiotic Dairy Products
Health Benefits of Fermented Probiotic Dairy Products
Validation of Health Claims for Fermented Milks
Section V: Quality Assurance and Future Prospects
Quality Assurance of Fermented Dairy Products
Future Prospects of Fermented Dairy Products
Bibliography
Index
Biography
Dr. Anil Kumar Puniya, Dean, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India, has significantly contributed in the area of dairy microbiology. Prior to this, he served as Principal Scientist (Professor) in the Dairy Microbiology Division of ICAR-National Dairy Research Institute, Karnal, Haryana, India. He received his doctorate in dairy microbiology from ICAR-NDRI, Karnal in 1994 (over the course of which he was also awarded the prestigious DAAD Fellowship of Germany). He has developed expertise in the field of probiotics besides the role of rumen microbes as direct-fed microbials for enhanced productivity.
