Publisher : Daya Publishing House Author : Hati, Subrota & Mandal, Surjit & Mishra, Birendra Language : English Edition : Latest By Publishers Book Cover : Hard Back ISBN : 9789351243687
Table of Content
Foreword vii Preface ix List of Contributors xiii 1. Effect of Production and Processing on Microbiological Quality of Milk 1 2. Bioactive Fermented Dairy Products with Special Reference to Cheese: Scope and Challenges 13 3. Cheese: A Novel Milieu of Probiotics 39 4. Genetically Modified Cheese: A Novel Biotechnological Development 59 5. Value Addition to Traditional Dairy Products: Scope and Future Strategies 83 6. Health Benefits of Milk Derived Bio-active Peptides 121 7. Clinical Studies for Novel Fermented Foods 137 8. Lactobacillus reuteri: A Multifaceted Lactic Acid Bacterium for Fermented Foods 149 9. Aspects of Infant Formulations: An Overview 169 10. Nutritional Significance of Milk 183 11. Fermented Dairy Products 203 12. Recent Status of Dairy Waste in India 217 13. History of Fermented Functional Milk Products and their Biofunctionalities 251 14. Functional Biomoleculesand Food Ingredients Elaborated by LAB and their Potential Food Applications 283 15. Trends in the Packaging of Traditional Indian Dairy Products 309 16. Recent Biotechnological Approaches in Dairy and Food Industry 325 17. Bio-Functional Whey Based Beverages 341 18. Recent Trends in Non Thermal Food Processing and Preservation 361 Index 389
