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Engineering Practices for Milk Products Dairyceuticals Novel Technologies and Quality 1st Edition Megh R. Goyal (Editor)

Name: Engineering Practices for Milk Products Dairyceuticals Novel Technologies and Quality 1st Edition Megh R. Goyal (Editor)
SKU: EB-12053692
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Engineering Practices for Milk Products Dairyceuticals Novel Technologies and Quality 1st Edition Megh R. Goyal (Editor) Digital Instant Download

Author(s): Megh R. Goyal (Editor); Subrota Hati (Editor)

ISBN(s): 9780429264559, 9780429555107, 9780429559570, 9780429564048, 9781771888011, 0429264550, 0429555105, 0429559577, 042956404X

Edition: 1

File Details: PDF, 5.68 MB

Year: 2019

Language: English

SKU: EB-12053692 Category: Engineering - Bioengineering Tags: 1771888016, 9781771888011, Engineering Practices, Megh R. Goyal (Editor), Subrota Hati (Editor)

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Product details:

ISBN-10 : 1771888016
ISBN-13 : 9781771888011
Author : Megh R. Goyal, Subrota Hati

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.

Table of contents:

Part I: Functional Bioactivities of Milk Products

1. Functional Properties of Milk Proteins

2. Composite Dairy Foods: Scope, Applications, and Benefits

3. Functionality Enhancement in Cheese

Part II: Novel Technologies in Processing of Milk Products

4. Emerging Trends in Concentration and Drying of Milk and Milk Products

5. Technological and Biochemical Aspects of Ghee (Butter Oil)

Part III: Technological Advances in Fermented Milk Products

6. Functional Fermented Milk-Based Beverages

7. Biofunctional Yogurt and Its Bioactive Peptides

8. Antibiotic Resistant Pathogens in Milk and Milk Products