Advances in Dairy Microbial Products describes importance and utility of microbial products used in dairy products. The book presents a reference that explains the makeup of these products in a scientifically sound yet simple manner. The appeal of the present book is its holistic approach in addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry, to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. This book is comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products. It offers both established and cutting-edge solutions the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists. Advances in Dairy Microbial Products is an ideal resource for researchers and practitioners involved in dairy science, particularly those who wish to gain the most thorough and up-to-date information on dairy microbial products. This book also appeals to beginners seeking to understand how advanced dairy technologies can be used to increase the efficiency of current techniques. Examines the advances of dairy products in healthcare, environment and industryElaborates upon advanced perspectives, wide applications, traditional uses, and modern practices of harnessing potential of microbial productsIncludes helpful illustrations of recent trends in dairy product research INDICE: 1. Global Scenario of fermented dairy products: Current Advancements and Future Challenges 2. Fermented Dairy Products: Potential in Improving Sleep Quality and Neurocognitive Function 3. Recent advances in microbial diversity usage in fermented dairy microbial products 4. Recent trends in fungal dairy fermented foods 5. Recent trends in alkaline fermented foods 6. Recent trend in IPR protection in fermented dairy products across the globe 7. Insights into the technological and nutritional aspects of lactic milk drinks- Buttermilk 8. Advancement in acidophilus milk Production technology 9. Advancement of yogurt Production technology 10. Innovative Practices in the Development of Yogurt with special concern over Texture and Flavour 11.Health Benefits of Probiotics: An Overview 12. Pathogenic microorganisms in Milk: their source, hazardous role and identification 13. Fermented paste using dairy important microbes 14. Chemistry and Material Studies in fermented dairy products 15. Recent advancement in the production of probiotics fermented beverages 16. Advancement in Kefir Production technology 17. Innovations in the preservation and improving functional properties of Kefir 18. Development of biosensor-based technology for detection of pathogenic organisms pre and post production for dairy products 19. Dairy-derived antimicrobial substances: Microorganisms, applications and recent trends 20. Bacteriocins and antimicrobial peptides as an alternative to antibiotics 21. Nanobiotechnology in fermented dairy products 22. Machine Learning Applications in Dairy Farm Management 23. Application of Nanomaterials in Dairy Industry 24. Probiotics in dairy products: microencapsulation and delivery 25. The effect of innovative processing technologies on probiotics stability 26. The effect of thermal processing on probiotics stability 27. Advancement of cheese production technology
- ISBN: 978-0-323-85793-2
- Editorial: Woodhead Publishing
- Encuadernacion: Cartoné
- Páginas: 416
- Fecha Publicación: 01/07/2021
- Nº Volúmenes: 1
- Idioma: Inglés