Agriculture & Allied Sciences

Innovations in Agricultural and Biological Engineering

Engineering Practices for Milk Products
Dairyceuticals, Novel Technologies, and Quality

Editors: Megh R. Goyal, PhD, PE
Subrota Hati, PhD

Engineering Practices for Milk Products

Published. Available now.
Pub Date: October 2019
Hardback Price: see ordering info
Hard ISBN: 9781771888011
Paperback ISBN: 978-1-77463-476-9
E-Book ISBN: 9780429264559
Pages: 418pp w/index
Binding Type: hardbound / ebook / paperback
Series: Innovations in Agricultural and Biological Engineering
Notes: 10 color and 16 b/w illustrations

Now Available in Paperback


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, Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality, 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.

The information found here will be of value to the growing dairy industry in India, globally the largest milk producing country since 1997, and the research will also be useful for dairy food engineering professionals wherever milk and dairy products are produced and consumed.

CONTENTS:
Prefaces

PART I: FUNCTIONAL BIOACTIVITIES OF MILK PRODUCTS
1. Functional Properties of Milk Proteins
Veena Nagarajappa, Neelam Upadhyay, Rekha Chawla, Santosh Kumar Mishra, and B. Surendra Nath

2. Composite Dairy Foods: Scope, Applications, and Benefits
Rekha Chawla, Santosh Kumar Mishra, and Veena Nagarajappa

3. Functionality Enhancement in Cheese
Apurba Giri and S. K. Kanawjia

PART II: NOVEL TECHNOLOGIES IN PROCESSING OF MILK PRODUCTS
4. Emerging Trends in Concentration and Drying of Milk and Milk Products
Sunil Kumar Khatkar, Jashandeep Kaur, Anju B. Khatkar, Narender Kumar Chandla, Anil Kumar Panghal, and Gurlal Singh Gill

5. Technological and Biochemical Aspects of Ghee (Butter Oil)
Pinaki Ranjan Ray

PART III: TECHNOLOGICAL ADVANCES IN FERMENTED MILK PRODUCTS
6. Functional Fermented Milk-Based Beverages
Narendra Kumar and Vandna Kumari

7. Biofunctional Yoghurt and Its Bioactive Peptides
Jagrani Minj, Subrota Hati, Brij Pal Singh, and Shilpa Vij

8. Antibiotic Resistant Pathogens in Milk and Milk Products
Ami Patel, Falguni Patra, and Nihir Shah

PART IV: QUALITY AND SAFETY OF MILK PRODUCTS
9. Quality and Safety Management in the Dairy Industry
Kunal M. Gawai and V. Sreeja

10. Genetic Improvement of Dairy Starter Cultures and Lactic Acid Bacteria
Lopamudra Haldar and Soumyashree Saha

11. Metabolic Engineering of Lactic Acid Bacteria (LAB)
Mital R. Kathiriya, J. B. Prajapati, and Yogesh V. Vekariya

12. Metabolites of Lactic Acid Bacteria (LAB) for Food Biopreservation
Santosh Kumar Mishra, Rekha Chawla, Veena Nagarajappa, and Krishan Kumar Mishra

13. Shelf-Life Extension of Fermented Milk Products
V. Sreeja and Kunal M. Gawai

14. Probiotics: From Science to Technology
Vandna Kumari and Narendra Kumar

15. Applications of Probiotics in Dairy Food Products
Divyasree Arepally, Sudharshan Reddy Ravula, and Tridib Kumar Goswami


Index


About the Authors / Editors:
Editors: Megh R. Goyal, PhD, PE
Retired Professor in Agricultural and Biomedical Engineering, University of Puerto Rico, Mayaguez Campus; Senior Acquisitions Editor, Biomedical Engineering and Agricultural Science, Apple Academic Press, Inc.

Megh R. Goyal, PhD, PE, is a Retired Professor of Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. He was the first to receive a professional license in agricultural engineering from the College of Engineers and Surveyors of Puerto Rico. During his professional career of 45 years, he has received many prestigious awards, including being proclaimed as the “Father of Irrigation Engineering in Puerto Rico for the twentieth century” by the ASABE, Puerto Rico Section, for his pioneering work on micro irrigation, evapotranspiration, agroclimatology, and soil and water engineering. A prolific author and editor, he has written more than 200 journal articles and textbooks and has edited many books.

Subrota Hati, PhD
Assistant Professor, Dairy Microbiology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India

Subrota Hati, PhD, is currently working as Assistant Professor in the Dairy Microbiology Department at the SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India. He has expertise in purification and characterization of food-derived bioactive peptides and probiotic fermented dairy foods. He has also worked at Mother Dairy, India, as a Quality Assurance Executive. He has published many research papers, review articles, and technical articles in various national and international peer-reviewed journals and also published book chapters and edited two books. Dr. Hati has presented many abstracts at various national and international seminars and conferences. Recently he was awarded with a Best Teacher award (2018) by Anand Agricultural University, Anand; an Indo-Australia Career Boosting Gold Fellowship (2018) by DBT, New Delhi; an INSA Visiting Scientist Award (2018); and several others. He is an expert on food engineering for dairy products; he is currently working on biofunctional properties of fermented milks produced by lactic acid bacteria, particularly probiotics, as well as on isolation and purification of ACE inhibitory bioactive peptides derived from cow milk, goat milk, buffalo milk, camel milk and soy milk.




Follow us for the latest from Apple Academic Press:
Copyright © 2024 Apple Academic Press Inc. All Rights Reserved.