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Sustainable Dairy Food Production
- 1st Edition - September 1, 2026
- Editors: Minaxi Sharma, Vijai Kumar Gupta, Kandi Sridhar, Narsaiah Kairam
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 4 1 6 6 - 3
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 4 1 6 7 - 0
Sustainable Dairy Food Production offers key foundational knowledge and practical approaches aimed at meeting the growing global demand for dairy food products while minimizing… Read more
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Request a sales quoteSustainable Dairy Food Production offers key foundational knowledge and practical approaches aimed at meeting the growing global demand for dairy food products while minimizing environmental impact and ensuring the welfare of animals and communities involved. The book tackles the challenge of sustainable dairy from multiple angles, including efficient resource management, waste reduction, and the promotion of ethical farming practices. It discusses the obstacles faced by dairy producers in achieving sustainability goals, such as balancing economic viability with environmental stewardship and social responsibility. Through case studies and research findings, Sustainable Dairy Food Production highlights innovative approaches and technologies adopted by dairy farms and processing facilities. Moreover, it addresses the role of consumers, policymakers, and industry stakeholders in driving positive change towards a more sustainable dairy food production system.
• Offers a comprehensive guide to sustainable approaches in dairy production
• Covers the most recent innovations and research breakthroughs in sustainability within dairy food
• Offers practical solutions to complex problems within the industry
• Uses the UN Sustainable Development Goals (SDGs) in measuring the progress of the industry and suggesting future aims
• Covers the most recent innovations and research breakthroughs in sustainability within dairy food
• Offers practical solutions to complex problems within the industry
• Uses the UN Sustainable Development Goals (SDGs) in measuring the progress of the industry and suggesting future aims
-Professional dairy producers, dairy scientists, food and farm engineers at all stages of the supply chain -Government sector researchers, policy makers and regulators
Section I:
General 1. Introduction to sustainability in dairy food production
2. Environmental impact of dairy farming
3. Sustainable milking techniques and advanced equipment
4. Sustainable dairy feed production and nutrient management
5. Waste management and resource efficiency in dairying
6. Water conservation and management in dairy industry
7. Energy efficient approaches in dairy processing
8. Certification and standards for sustainable dairy production
9. Ethical and animal welfare challenges in dairy farming
Section II: Dairy Food Production
10. Sustainable dairy processing: From farm to table
11. Dairy food products: Types, diversification, and nutritional security
12. Micro/nanoencapsulation technology for sustainable dairy food production
13. Technological innovations in sustainable dairy production
14. Innovation in sustainable dairy foods packaging
15. LCA in dairy food development chain
Section III: UN SDGs
16. Contribution of innovative dairy foods towards UN SDGs: 2, 3, & 12
17. Contribution of dairy industry towards green energy: focus on SDG 7
18. Control measures in dairy industry towards environmental health: focus on SDG 13
General 1. Introduction to sustainability in dairy food production
2. Environmental impact of dairy farming
3. Sustainable milking techniques and advanced equipment
4. Sustainable dairy feed production and nutrient management
5. Waste management and resource efficiency in dairying
6. Water conservation and management in dairy industry
7. Energy efficient approaches in dairy processing
8. Certification and standards for sustainable dairy production
9. Ethical and animal welfare challenges in dairy farming
Section II: Dairy Food Production
10. Sustainable dairy processing: From farm to table
11. Dairy food products: Types, diversification, and nutritional security
12. Micro/nanoencapsulation technology for sustainable dairy food production
13. Technological innovations in sustainable dairy production
14. Innovation in sustainable dairy foods packaging
15. LCA in dairy food development chain
Section III: UN SDGs
16. Contribution of innovative dairy foods towards UN SDGs: 2, 3, & 12
17. Contribution of dairy industry towards green energy: focus on SDG 7
18. Control measures in dairy industry towards environmental health: focus on SDG 13
- No. of pages: 340
- Language: English
- Edition: 1
- Published: September 1, 2026
- Imprint: Academic Press
- Paperback ISBN: 9780443341663
- eBook ISBN: 9780443341670
MS
Minaxi Sharma
Dr. Minaxi Sharma is currently working as Senior Researcher at Laboratoire de Biotechnologie et BiologieAppliquée, CARAH ASBL and Laboratoire de “Chimieverte et ProduitsBiobasés”, at HPEH-Condorcet, Belgium. Dr. Sharma has more than 11 years of extensive teaching and research experience in food technology, nanoencapsulation, development of functional foods using micro/nano-colloidal delivery systems, food waste valorization for valuable plant-bioactive nutrients, and the development of vegan alternatives to replace the meat-based additives from food chain. She is the editor of few international journals including, Scientific Reports (Nature), Nanofabrication, Biomaterials and Polymers Horizon, Medicinal Plants - International Journal of Phytomedicines and Related Industries; Microbial Biosystems; and EUREKA: Life Sciences. She has also experience as guest editor in special issues of reputed journals include, International Journal of Food Microbiology, Biotechnology Reports, Biomolecules, Frontiers in Nutrition, Bioengineering, Gels, Agronomy etc.
Affiliations and expertise
Senior Researcher, Laboratoire de Biotechnologie et BiologieAppliquée, CARAH ASBL and Laboratoire de “Chimieverte et ProduitsBiobasés”, HPEH-Condorcet, BelgiumVG
Vijai Kumar Gupta
Prof. Dr. Vijai Kumar Gupta is working as an Associate Professor and Bioprocess Engineering Lead at the School of Biotechnology at Dublin City University, Ireland. The overall focus of his research is on developing bioprocess technologies to valorise available bioresources (including dairy waste-streams) to produce value-added bioproducts and fuels. He has several articles, book chapters, and books with an author H-index of 81. Also, he is the editor of several reputed journals, including Biotechnology Advances, Critical Reviews in Biotechnology, Critical Reviews in Environmental Science and Technology, Environmental Chemistry Letters, Microbial Cell Factories, Microbiome, Mycosphere. He is listed among the world’s top 2% of scientists by Stanford University-USA
Affiliations and expertise
Dublin City UniversityKS
Kandi Sridhar
Dr. Kandi Sridhar is currently working as a researcher at INRAe, Institut Agro Rennes Angers, Rennes, France under Marie Skłodowska-Curie Actions Fellowship. He is currently working on microencapsulation properties of plant proteins and novel food product development. He received his Ph.D. in food chemistry from National Pingtung University of Science and Technology, Taiwan in 2020. Thereafter he worked as postdoctoral researcher in the Department of Food Science at Fu Jen Catholic University, Taiwan. He received an outstanding researcher award from National Pingtung University of Science & Technology, Taiwan for his rigorous, transparent, and novel research contributions. During his Ph.D. and postdoctoral tenure, his research was centered around identification of bioactive molecules from food waste, micro/nanoencapsulation, and novel functional food product development. Dr. Kandi has 7+ years extensive research experience in the area of agri-food waste utilization, dairy food production, physico-chemical properties of foods, extraction of bioactive compounds, functional foods, food product development, and micro/nanoencapsulation. Dr. Kandi is currently an editorial board member in Journal of Food Processing and Preservation, Hindawi, Journal of Food Biochemistry, Hindawi, International Journal of Food Science, Hindawi, and Discover Food, Springer. He has global exposure, international collaborations, published over 100 papers in peer-reviewed international journals including research/review and book chapters, and attended 20 international conference presentations.
Affiliations and expertise
INRAe, Institut Agro Rennes AngersNK
Narsaiah Kairam
Dr. Narsaiah Kairam is working as Assistant Director General (Process Engineering), Agricultural Engineering Division, Indian Council of Agriculture Research (ICAR), New Delhi (India). The educational qualifications include B.Tech. (Agricultural Engineering), M.Tech (Dairy and Food Engineering) from Indian Institute of Technology-Kharagpur, India . He obtained his PhD in Biochemical Engineering and Biotechnology in 2004 from Indian Institute of Technology-Delhi, India. He has 25 years (including PhD) of extensive teaching and research experience in the area of dairy and food Engineering, Post-harvest management, Food Engineering, micro and nanoencapsulation, development of functional foods using micro/nano-colloidal delivery systems, green processing technologies, and design and development of animal handling systems and meat processing equipment. He also has the industrial experience of working in the area of steam jet ejector based vacuum systems and other process equipment design. He is the editor of Journal of Agricultural Engineering (India). He has global exposure, international collaborations, published over 51papers in peer-reviewed journals including research/review and book chapters and has more than 50 international/national conference presentations.
Affiliations and expertise
Indian Council of Agriculture Research (ICAR)