Fermented Milk and Dairy Products

Anil Kumar Puniya

August 1, 2017 by CRC Press
Reference
ISBN 9781138894372 - CAT# K32888
Series: Fermented Foods and Beverages Series

USD$94.95

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Features

  • Describes starter cultures involved in the production of fermented products
  • Discusses lactic acid bacteria and their huge role in determining the fate of fermented dairy products
  • Presents a compilation of various types of dairy products available and the types of fermentation involved
  • Examines probiotic dairy products, reported health benefits from these products, and validation of health claims
  • Explains methods to ensure the quality assurance, packaging, and role of alternative sweetener of fermented milk products

Summary

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, their occurrence, microorganisms involved, nutritional characteristics, and health benefits at one place. The book examines topics ranging from general biology to various microorganisms associated with different types of fermented products available worldwide.

This book explores all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, health benefits associated with these products, and quality assurance and future products. The editors use a global perspective in their coverage of all issues linked to fermented milk and milk products detail.

Worldwide, milk and milk products are an essential element of our food web, where consumers utilize these in different forms right from liquid milk to forms of industrial dairy products, especially the fermented ones. Bringing together information otherwise scattered throughout the literature, the book gives you a multidisciplinary resource for meeting the challenges in developing fermented milk and dairy products.

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