Long description:

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 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.

Table of Contents:

1. Global Scenario of fermented dairy products: Current Advancements and Future Challenges
2. Recent advances in microbial diversity usage in fermented dairy microbial products
3. Recent trends in fungal dairy fermented foods
4. Recent trends in alkaline fermented foods
5. Recent trend in IPR protection in fermented dairy products across the globe
6. Insights into the technological and nutritional aspects of lactic milk drinks- Buttermilk
7. Advancement in acidophilus milk Production technology
8. Advancement of yogurt Production technology
9. Innovative Practices in the Development of Yogurt with special concern over Texture and Flavour
10. Pathogenic microorganisms in Milk: their source, hazardous role and identification
11. Fermented paste using dairy important microbes
12. Chemistry and Material Studies in fermented dairy products
13. Advancement in cheese production technology
14. Advancement in Kefir Production technology
15. Innovations in the preservation and improving functional properties of Kefir
16. Health Benefits of Probiotics: An Overview
17. Recent advancement in the production of probiotics fermented beverages
18. Probiotics in dairy products: microencapsulation and delivery
19. The effect of innovative processing technologies on probiotics stability
20. The effect of thermal processing on probiotics stability
21. Hydrogels as carrier for the delivery of probiotics
22. Dairy-derived antimicrobial substances: Microorganisms, applications and recent trends
23. Bacteriocins and antimicrobial peptides as an alternative to antibiotics
24. Nanobiotechnology in fermented dairy products
25. Application of Nanomaterials in Dairy Industry
26. Development of biosensor based technology for detection of pathogenic organisms pre and post production for dairy products
27. Machine Learning Applications in Dairy Farm Management