Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality

1st Edition

Megh R. Goyal, Subrota Hati

Apple Academic Press
Published October 4, 2019
Reference - 380 Pages - 10 Color & 16 B/W Illustrations
ISBN 9781771888011 - CAT# K419282
Series: Innovations in Agricultural & Biological Engineering

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Summary

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.

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