Fermented Milk and Dairy Products: 1st Edition (Hardback) book cover

Fermented Milk and Dairy Products

1st Edition

Edited by Anil Kumar Puniya

CRC Press

744 pages | 57 B/W Illus.

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Hardback: 9781466577978
pub: 2015-08-18
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Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, their occurrence, microorganisms involved, nutritional characteristics, and health benefits at one place. The book examines topics ranging from general biology to various microorganisms associated with different types of fermented products available worldwide.

This book explores all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, health benefits associated with these products, and quality assurance and future products. The editors use a global perspective in their coverage of all issues linked to fermented milk and milk products detail.

Worldwide, milk and milk products are an essential element of our food web, where consumers utilize these in different forms right from liquid milk to forms of industrial dairy products, especially the fermented ones. Bringing together information otherwise scattered throughout the literature, the book gives you a multidisciplinary resource for meeting the challenges in developing fermented milk and dairy products.

Table of Contents

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


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



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



About the Editor

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.

About the Series

Fermented Foods and Beverages Series

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