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.
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.
