ABSTRACT
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk proteins and cheese, functional fermented milk-based beverages, biofunctional yoghurt, antibiotic resistant pathogens, and other probiotics in dairy food products.
TABLE OF CONTENTS
part I|61 pages
Functional Bioactivities of Milk Products
part II|47 pages
Novel Technologies in Processing of Milk Products
part III|92 pages
Technological Advances in Fermented Milk Products
part IV|59 pages
Quality and Safety of Milk Products