1st Edition
Yak Milk Processing Methods and Production Technology
Preface
List of Contributors
Chapter 1. Production and consumption statistics, standards and labeling legislations about yak milk along with its processed products in and around the world
M. Selvamuthukumaran
Chapter 2. Composition of milk obtained from different Yak species
Vidhi Gupta and Arpan Dubey
Chapter 3. Bioactive properties and extraction of peptides from yak milk
M. Selvamuthukumaran
Chapter 4. Yak milk: Novel Fluid milk processing tactics
Rohini Dhenge, Arjun Mohanakumar, Neamtallah Assaf, and Massimiliano Rinaldi
Chapter 5. Yak milk: Drying Concern for Powder Preparation
Rohit Das and Buddhiman Tamang
Chapter 6. Yak Milk: Acid Coagulated Streams of Products
M. Selvamuthukumaran
Chapter 7. Yak milk: fermented products and its health benefits
Riya and Vikas Nanda
Chapter 8. Yak Milk: In Depth Technological Description about Fat derived Constituents
M. Selvamuthukumaran
Chapter 9. Yak Milk: Heat Desiccated Products Discussion
M. Selvamuthukumaran
Chapter 10. Yak Milk: Packaging Approaches for its Milk and Products
M. Selvamuthukumaran
Chapter 11. Quality Assurance of Processed Products from Yak Milk
Anil S Nandane
Chapter 12. Market potential of processed products derived from yak milk
M. Selvamuthukumaran
Biography
Dr. M. Selvamuthukumaran currently works as a Professor and Dean, School of Agriculture, Joy University, Vadakangulam, Tamil Nadu. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia, and also in Hamelmalo Agricultural College, Eritrea. He received his PhD in Food Science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is the processing of underutilized fruits for the development of antioxidant-rich functional food products. He has transferred several technologies to Indian firms as an outcome of his research work. He has received several awards and citations for his research work. He has published several international papers and book chapters in the area of antioxidants and functional foods. He has also guided several national and international postgraduate students in the area of food science and technology.
