Main description:

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain.

Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Contents:

A.Basic facts about dairy processing technologies

B.Dairy engineering

1.Dairy engineering: A keystone of dairy industry

2.Advances in dairy engineering research across the globe

3.Advanced research in dairy based peptides and biomolecules

4.Novel processing technologies involved in milk and milk products

5.Significance of fortification of beneficial natural ingredients in milk and milk products

6.Novel dairy based drinks- Changing scenario

7.Novel milk and milk products - Consumer perceptions

8.Whey: Importance and techno-functional applications

9.Application of research methodology in dairy

C.Microorganisms in dairy

10.Approaches for detection and identification of dairy microorganisms

11.Multifunctional aspects of probiotics and prebiotics in health management

12.Current microbial food safety challenges along dairy chain

D.Dairy industry- scopes and challenges

13.Extending the horizons of dairying to the common man

14.Overcoming the quality challenge across the supply chain

15.Dairy industry - hurdles ahead in an economic perspective