
Advances in Dairy Microbial Products
- 1st Edition - January 18, 2022
- Imprint: Woodhead Publishing
- Editors: Joginder Singh Panwar, Ashish Vyas
- Language: English
- Hardback ISBN:9 7 8 - 0 - 3 2 3 - 8 5 7 9 3 - 2
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 0 9 3 2 - 7
Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a sc… Read more

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Request a sales quoteAdvances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. Comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products, it offers both established and cutting-edge solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists.
Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can increase the efficiency of current techniques.
- Examines the advances of dairy products in healthcare, environment and industry
- Elaborates upon advanced perspectives, wide applications, traditional uses and modern practices of harnessing potential of microbial products
- Includes helpful illustrations of recent trends in dairy product research
Researchers in dairy science and dairy microbiology. Advanced students (undergraduate and graduate) in dairy science, food science, food safety, and food quality
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Chapter 1. Global scenario of fermented dairy products: current advancements and future challenges
- Abstract
- 1.1 Introduction
- 1.2 Bioactive peptides in fermented milk products
- 1.3 Advances in the genomics and metabolomics of dairy lactobacilli
- 1.4 Microencapsulation of a probiotic and prebiotic
- 1.5 Recent advances on lactose intolerance
- 1.6 Exopolysaccharides from fermented dairy products
- 1.7 Conclusion and future prospective
- References
- Chapter 2. Recent advances in microbial diversity usage in fermented dairy microbial products
- Abstract
- 2.1 Introduction
- 2.2 Global trends and consumption patterns of milk products
- 2.3 History of fermented dairy products
- 2.4 Fermentation
- 2.5 Classification of fermented milk
- 2.6 Role of microorganism in milk fermentation technology
- 2.7 Ecology of fermented microorganism
- 2.8 Types of dairy products
- 2.9 Role of advance biotechnology in fermentation technology
- 2.10 Factors affecting quality of dairy drink
- References
- Chapter 3. Recent trends in fungal dairy fermented foods
- Abstract
- 3.1 Introduction
- 3.2 Status of milk production in India and assorted fermented dairy foods
- 3.3 Microorganisms in dairy fermented foods with reference to fungi
- 3.4 Yeast fermented dairy products
- 3.5 Mold: A brief overview of molds and their role in dairy fermentation
- 3.6 Exploration of probiotic potential of fungal cultures
- 3.7 Molecular approaches to study fungal dairy fermented foods
- 3.8 Designing a novel starter
- 3.9 Conclusion and perspective
- References
- Chapter 4. Recent trends in alkaline fermented foods
- Abstract
- 4.1 Introduction
- 4.2 Alkaline fermented foods of Africa
- 4.3 Some alkaline fermented foods from Asia
- 4.4 Fish-based alkaline fermented products
- 4.5 Significance of alkaline fermented food
- 4.6 Modern approach in food fermentation
- 4.7 Conclusion and the future prospective
- References
- Chapter 5. Recent trends in intellectual property rights protection in fermented dairy products
- Abstract
- 5.1 Introduction
- 5.2 Nutritional benefits
- 5.3 Fermentation: cultural importance and food security
- 5.4 Common indigenous fermented dairy products
- 5.5 Intellectual property and technology management in dairy sector
- 5.6 Patents on advances in fermented dairy products
- 5.7 Conclusion and future prospects
- References
- Chapter 6. Insights into the technological and nutritional aspects of lactic milk drinks: buttermilk
- Abstract
- 6.1 Introduction
- 6.2 Buttermilk
- 6.3 The milk fat globule
- 6.4 Chemical composition and properties of buttermilk
- 6.5 Types of buttermilk
- 6.6 Separation, processing and drying of buttermilk
- 6.7 Cultured buttermilk
- 6.8 Technological properties of buttermilk
- 6.9 Potential health benefits of buttermilk
- 6.10 Advancement in cultured buttermilk technology
- 6.11 Conclusion
- References
- Chapter 7. Advancement in acidophilus milk production technology
- Abstract
- 7.1 Introduction
- 7.2 Varieties of milk used in fermentation
- 7.3 Ingredients used in production of acidophilus milk
- 7.4 Production technology of acidophilus milk
- 7.5 Characteristics and physiology of Lactobacillus acidophilus
- 7.6 Mechanism of flavor development
- 7.7 Therapeutic benefits of acidophilus milk
- 7.8 Conclusions
- References
- Chapter 8. Advancement of yogurt production technology
- Abstract
- 8.1 Introduction
- 8.2 History of yogurt production
- 8.3 Yogurt types
- 8.4 Raw material for yogurt manufacture
- 8.5 Manufacture of yogurt
- 8.6 Health benefits of yogurt
- 8.7 New technology for yogurt development
- 8.8 Yogurt production technology for health enhancement
- 8.9 Application in Alzheimer therapy
- 8.10 Women’s health
- 8.11 Premenstrual syndrome
- References
- Further reading
- Chapter 9. Innovative practices in the development of yogurt with special concern over texture and flavor
- Abstract
- 9.1 Introduction
- 9.2 Health benefits
- 9.3 Functional properties
- 9.4 Innovative technologies
- 9.5 Food additives
- 9.6 Conclusion
- References
- Chapter 10. Pathogenic microorganisms in milk: their source, hazardous role and identification
- Abstract
- 10.1 Introduction
- 10.2 Microorganisms present in the milk and their sources
- 10.3 Different types of microorganisms present in milk
- 10.4 The economic significance of pathogenic microbes
- 10.5 Control of contamination of milk by microorganisms
- 10.6 Identification methods of milk-borne pathogens
- 10.7 Microbiological standards of milk
- 10.8 Conclusion and future perspectives
- References
- Chapter 11. Fermented pastes using dairy important microbes
- Abstract
- 11.1 Introduction
- 11.2 Types of pastes
- 11.3 Microbial diversity as inoculum
- 11.4 Production strategies and biochemistry of fermented paste
- 11.5 Methods of investigation of fermented compounds/sensory characteristics or drivers of liking
- 11.6 Conclusion
- References
- Chapter 12. Chemistry and material studies in fermented dairy products
- Abstract
- 12.1 Introduction
- 12.2 Fermented dairy foods
- 12.3 Role of chemistry in fermented dairy foods
- 12.4 Material studied in fermented dairy foods
- 12.5 Chemical composition of fermented dairy foods
- 12.6 Consequences of dairy foods
- 12.7 Physico-chemical characteristics of fermented dairy foods
- 12.8 Role of microbiological characteristics in fermented dairy foods
- 12.9 Conclusion and future perspective
- References
- Chapter 13. Advancement in cheese production technology
- Abstract
- 13.1 Introduction
- 13.2 Process of cheese production
- 13.3 Factors affecting the quality of cheese
- 13.4 Advancement in the cheese process
- 13.5 Conclusion and future aspects
- References
- Chapter 14. A new generation of sustainable life forms of milk kefir grains produced from freeze-dried microbial isolates: observational study of grain behavior in an experimental system
- Abstract
- 14.1 Introduction
- 14.2 Material and methods
- 14.3 Results and discussion
- 14.4 Conclusions or future prospective
- Acknowledgments
- References
- Chapter 15. Innovations in preservation and improving functional properties of kefir
- Abstract
- 15.1 Introduction
- 15.2 Historical report
- 15.3 Kefir: concept/characteristics, microbiology, and beverage preparation
- 15.4 Kefir probiotic microorganisms in the gut-brain axis relationship
- 15.5 Functional properties of kefir
- 15.6 Preservation and improving functional properties of kefir
- 15.7 Conclusion and future potential
- References
- Further reading
- Chapter 16. Health benefits of probiotics: an overview
- Abstract
- 16.1 Introduction
- 16.2 Probiotics and the obesity
- 16.3 Probiotics and respiratory tract diseases
- 16.4 Probiotics and gut-brain axis
- 16.5 Food allergy
- 16.6 Probiotic health benefits on farm animals
- 16.7 Health care costs and probiotics
- 16.8 Challenges for the future and final considerations
- References
- Further reading
- Chapter 17. Recent advancements in the production of probiotic fermented beverages
- Abstract
- 17.1 Introduction
- 17.2 Dairy-based probiotic fermented milk beverages
- 17.3 Challenges for production of probiotic fermented dairy beverages
- 17.4 Advanced strategies to overcome the limitations associated with dairy-based probiotic fermented beverages
- References
- Further reading
- Chapter 18. Probiotics in dairy products: microencapsulation and delivery
- Abstract
- 18.1 Probiotics: definitions, classification and consumption trends
- 18.2 Probiotics in foods and beverages
- 18.3 Factors affecting probiotic survival in foods
- 18.4 Microencapsulation as strategy to protect vitality and functionality of probiotics
- 18.5 Coating materials for probiotic delivery in foods
- 18.6 Use of microencapsulation for dairy products
- 18.7 Challenge and future prospective
- References
- Further reading
- Chapter 19. The effect of innovative processing technologies on probiotics stability
- Abstract
- 19.1 Introduction
- 19.2 Factors affecting the survival of probiotics
- 19.3 High pressure processing
- 19.4 Pulsed electric fields
- References
- Chapter 20. The effect of thermal processing on probiotics stability
- Abstract
- 20.1 Introduction
- 20.2 Stability of probiotics
- 20.3 Heat-processing techniques and their effect on the viability of probiotics
- 20.4 Conclusion
- References
- Chapter 21. Hydrogels as carrier for the delivery of probiotics
- Abstract
- 21.1 Introduction
- 21.2 Polysaccharides
- 21.3 The proteins used as coating agents for probiotic microcapsules
- 21.4 Future trends
- 21.5 Lipids as edible coating materials for encapsulation of probiotics
- 21.6 Conclusion and future remarks
- References
- Chapter 22. Dairy-derived antimicrobial substances: microorganisms, applications and recent trends
- Abstract
- 22.1 Introduction
- 22.2 Dairy-derived bioactive peptides
- 22.3 Dairy-derived organic acids
- 22.4 Conclusion
- References
- Chapter 23. Bacteriocins and antimicrobial peptides as an alternative to antibiotics
- Abstract
- Abbreviations
- 23.1 Introduction
- 23.2 Alternatives to antibiotics
- 23.3 Bacteriocins
- 23.4 Classification and mode of actions of bacteriocins
- 23.5 Antimicrobial peptides
- 23.6 General classification of antimicrobial peptides
- 23.7 Mechanistic action of antimicrobial peptides
- 23.8 Food-derived antimicrobial peptides
- 23.9 Synthetic designed peptides
- 23.10 Safety aspects of bacteriocins and antimicrobial peptides
- 23.11 Conclusion
- References
- Chapter 24. Nanobiotechnology in fermented dairy products
- Abstract
- 24.1 Introduction
- 24.2 Application of nano (bio)technology in dairy industry
- 24.3 Enhancement of the survival of novel microorganisms and nutraceuticals
- 24.4 Flavor enhancements used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals
- 24.5 Nanocarriers of nutraceuticals and therapeutic agents
- 24.6 Detection of adulteration and spoilage
- 24.7 Food packaging
- 24.8 Nanofilteration
- 24.9 Safety and health implications
- 24.10 Regulatory
- 24.11 Future direction of nanotechnology in fermented dairy foods
- References
- Chapter 25. Application of nanomaterials in the dairy industry
- Abstract
- 25.1 Introduction
- 25.2 Application of nanomaterials in dairy industries
- 25.3 Conclusion
- References
- Chapter 26. Development of biosensor-based technology for the detection of pathogenic microorganisms and biomolecules in dairy products
- Abstract
- 26.1 Dairy products and microorganisms
- 26.2 Traditional methods for detection of pathogenic microorganisms in dairy products
- 26.3 Biosensors
- References
- Chapter 27. Machine Learning applications in dairy farm management
- Abstract
- 27.1 Introduction to dairy farm management
- 27.2 The state of art of dairying in developing countries
- 27.3 Knowledge characteristics for dairy management
- 27.4 Methods of knowledge representation for dairy management
- 27.5 Application of machine learning in dairy industry
- 27.6 Dairy farm management functions
- 27.7 Future perspective
- 27.8 Conclusion
- References
- Index
- Edition: 1
- Published: January 18, 2022
- Imprint: Woodhead Publishing
- No. of pages: 418
- Language: English
- Hardback ISBN: 9780323857932
- eBook ISBN: 9780323909327
JP
Joginder Singh Panwar
AV