Ashok Kumar Agrawal, Megh R. Goyal
August 30, 2017
The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of...
Anil Kumar Puniya
August 01, 2017
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...
Murlidhar Meghwal, Megh R. Goyal, Rupesh S. Chavan
March 13, 2017
Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods,...
André Marette, Éliane Picard-Deland, Melissa Anne Fernandez
February 16, 2017
Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and...
Photis Papademas
December 16, 2014
The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major...
Barbaros Ozer, Gülsün Akdemir-Evrendilek
July 09, 2014
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides...
Jane Selia dos Reis Coimbra, Jose A. Teixeira
November 24, 2009
Expert Insight into the Engineering Aspects of Dairy Products Manufacturing Consumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the...
Fatih Yildiz
November 24, 2009
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents...
Leo M.L. Nollet, Fidel Toldra
November 04, 2009
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles...
Edward R.(Ted) Farnworth
May 28, 2008
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural...
Gregory D. Miller, Judith K. Jarvis, Lois D. McBean
December 15, 2006
Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the latest information from the Council’s notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition makes the case for the beneficial role of...
P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts
September 29, 2005
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors,...
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