Fermented Milk and Dairy Products

AvAnil Kumar Puniya

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PDF, Engelska, 2015

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Beskrivning

This book examines all advanced areas of research on fermented milks and includes the most recent references available. It covers the types of products based on fermentation pattern, indigenous products, the microbiological processes involved, starter cultures involved in the production, nutritional and functional aspects, various health benefits associated with these products, and quality assurance and future prospects. All these issues linked to fermented milk and milk products are discussed in detail, using a global perspective.

Produktinformation

Utgivningsdatum:2015-08-18
Språk:Engelska
Filformat:PDF
Kopieringsskydd:LCP
ISBN:9781466578005
Förlag:Taylor & Francis Inc
Serie:Fermented Foods and Beverages Series

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik
Kemi inom Naturvetenskap och teknik
Biologi inom Naturvetenskap och teknik

Mer om författaren

Dr. Anil Kumar Puniya, Dean, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India, has significantly contributed in the area of dairy microbiology. Prior to this, he served as Principal Scientist (Professor) in the Dairy Microbiology Division of ICAR-National Dairy Research Institute, Karnal, Haryana, India. He received his doctorate in dairy microbiology from ICAR-NDRI, Karnal in 1994 (over the course of which he was also awarded the prestigious DAAD Fellowship of Germany). He has developed expertise in the field of probiotics besides the role of rumen microbes as direct-fed microbials for enhanced productivity.

Innehållsförteckning

Section I: Introduction, Scope and Significance. Section III: Dairy Products Based on the Type of Fermentation. Section IIIA: Pure Lactic Fermentations (Mesophilic, Thermophilic and Probiotic Products). Section IIIB: Fungal Lactic Fermentations. Section IV: Health Benefits. Bibliography. Index.