Dairy Processing: Advanced Research to Applications

by Jagrani Minj (Editor), Aparna Sudhakaran V (Editor), Anuradha Kumari (Editor)

Overview

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain.

Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Product Details

ISBN-13:	9789811526077
Publisher:	Springer Nature Singapore
Publication date:	04/10/2020
Edition description:	1st ed. 2020
Pages:	350
Product dimensions:	6.10(w) x 9.25(h) x (d)

About the Author

Jagrani Minj, PhD (Dairy Microbiology), is currently a Postdoctoral Research Scholar at the Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA. She worked as a research associate and as a senior officer in the dairy industry for 9 months and 10 months, respectively. She has published a number of research papers, book chapters and technical articles. She has also received best oral presentation awards at conference. She holds a B. Tech. (Dairy Technology), and M. Tech. and PhD (Dairy Microbiology). During her professional career, she has received various prestigious fellowships, including an Indian Council of Agricultural Research-Junior Research Fellowship (ICAR-JRF), University Grant Commission-Rajiv Gandhi National Fellowship (UGC-RGNF), an institutional fellowship, and currently has a National Overseas Scholarship for her postdoctoral research work.

Aparna Sudhakaran V., PhD (Dairy Microbiology), is an Assistant Professor of Dairy Microbiology at Kerala Veterinary and Animal Sciences University at the College of Dairy Science and Technology, Kerala, India. She has 6 years’ experience of teaching dairy microbiology at undergraduate and postgraduate levels. She is the recipient of numerous academic awards, including Gold Medal for B.Tech., Divisional Topper for M.Tech. and PhD; AIR-1 in the Entrance Examinations for PG and PhD; Fellowships like the DST-INSPIRE Fellowship, ICAR Senior Research Fellowship, ICAR Junior Research Fellowship and KAU Merit Scholarship. She also received the ICAR-sponsored ‘Best Teacher Award’ from the institution in 2016-17, as well as a ‘Young Investigator Award’ from the Probiotic Association of India (2018), best paper award for an article published in Indian Dairyman (2012), and 4 awards for best poster/oral paper presented at professional conferences.

Anuradha Kumari, PhD (Dairy Chemistry), is an Assistant Professor of Dairy Chemistryat Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India. She holds a B. Tech (Dairy Technology), and M.Tech. and P.h D (Dairy Chemistry). She worked as a Senior Research Fellow for a year, and worked in the dairy industry for 10 months. Her research interests include functional foods, detection of artificial sweeteners, use of food by-products and product development. She has published more than 11 papers in leading national and international journals, as well as review articles, book chapters and popular-science articles, and she has also attended 8 international and national conferences. She is an editorial board member of various national and international research journals. She received an award for the best poster at a national conference.

Table of Contents

Chapter 1. Basic Facts about Dairy Processing and Technologies.- Chapter 2. Non-thermal Processing of Dairy Foods.- Chapter 3. Dairy Engineering: A Keystone To The Dairy Industry.- Chapter 4. Advances in Dairy Engineering Research across the Globe.- Chapter 5. Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products.- Chapter 6.Multifunctional aspects of probiotics and prebiotics in health management-an overview.- Chapter 7. Research Based Biofunctional Aspects of Milk Protein Derived Bioactive Peptides.- Chapter 8. Whey: Importance and Techno-Functional Applications.- Chapter 9.Overcoming the Quality Challenges Across the Supply Chain.- Chapter 10. Application of Research Methodologies in Dairy Chemistry.- Chapter 11. Approaches for Detection of Dairy Microorganisms: An Update.- Chapter 12. Role of Yeast and Molds in Dairy Industry: An update.- Chapter 13. Dairy Industry – Hurdles Ahead in an Economic Perspective.- Chapter 14. Novel Milk and Milk Products – Consumer Perceptions.- Chapter 15. Novel Dairy Based Drinks- Changing Scenario.- Chapter 16. Extending the Horizons of Dairying to the Common Man – An Indian Perspective.