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Dairy Products
This chapter, which describes milk and dairy products, is divided into 6 sections. (1) Introduction, definitions, Milk standards, (2) Dairy industry...
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Biopreservation of Dairy Products Through Postbiotics
Food safety is one of the most pressing issues in today’s world. The world’s food security is threatened by the exponentially rising population,...
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Food Microbes, Quality and Fermentation
In this chapter, we discuss food microbiology and how the activity of microbes affect food quality and the topic of fermentation. The chapter is...
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Role of Fermentation in Plant-Based Food Production and Non-dairy Fermented Foods
There are a wide variety of plant-based fermented foods around the world. However, the scope of this book is plant-based products that are...
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Associations between total dairy, high-fat dairy and low-fat dairy intake, and depressive symptoms: findings from a population-based cross-sectional study
PurposeEvidence on the association between dairy intake and depression is conflicting. Given numerous dietary guidelines recommend the consumption of...
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Next-Generation Sequence Analysis of Postbiotics in Fermented Dairy Food
The investigation of conventional fermentations has been transformed by the development of next-generation sequencing (NGS) tools. The most popular...
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Germination and probiotic fermentation: a way to enhance nutritional and biochemical properties of cereals and millets
Probiotics have become increasingly popular as consumers demand balanced nutrition and health benefits from their diet. However, lactose intolerance...
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Value Addition and Sustainable Management of Dairy Industry Byproducts
Global demand for dairy products is increasing with the population, changing consumption patterns, and urbanization. The byproduct generation of the...
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An overview of fermentation in the food industry - looking back from a new perspective
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary...
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Whey: As a Fermentation Substrate for the Production of Exopolysaccharides
The dairy and food processing sectors as well as researchers have been attempting to find suitability to utilize by-products of the dairy industry in...
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Milk and Dairy Products
This chapter summarizes recent applications of the gas chromatography/mass spectrometry (GC/MS) technique to authenticate and detect adulteration of...
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Functional properties of a kefir-based probiotic dairy product enriched with red prickly pear (Opuntia dillenii) powder
There has been a growing interest in functional foods that contain probiotics and bioactive substance due to the increasing awareness of the link...
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A Review on Different Treatment Possibilities of Dairy Wastewater
AbstractDairy industry is one of the leading consumer of water and producer of wastewater. Increased demand of dairy products results in rapid growth...
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Food Fermentation: A Sustainable Approach to Enrich Water Soluble Vitamins
Nutrients especially water soluble vitamins are vital for health and the requirements can be only met by oral or intramuscular route. Diet plays an...
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Lactic acid fermentation of Amla-Indian gooseberry blend: enhancing antioxidants and develo** a novel bio-intervention
Indian gooseberry, Amla , is a highly nutritious fruit and one of the richest sources of vitamin C. However, due to its high acidity and astringent...
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Design of a stable ethanologenic bacterial strain without heterologous plasmids and antibiotic resistance genes for efficient ethanol production from concentrated dairy waste
Engineering sustainable bioprocesses that convert abundant waste into fuels is pivotal for efficient production of renewable energy. We previously...
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Trends in Dairy Products: New Ingredients and Ultrasound-Based Processing
Demanding consumers increasingly seek products with a more nutritional appeal that contribute to nutritional health. Considering the requirements of...
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Depiction of the dairy product supplemented with the exopolysaccharide from Pediococcus acidilactici BCB1H by metabolomics analysis
Lactic acid been the most widespread bacteria extensively used in food industry. Functional lactic acid bacteria have been extensively studied for...
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Validated multiplex-competitive ELISA using gluten-incurred yogurt calibrant for the quantitation of wheat gluten in fermented dairy products
Currently, there are no available methods for accurate quantitation of gluten in fermented or hydrolyzed foods. In this study, gluten-incurred yogurt...
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Fermentation Techniques Used to Enhance the Quality of Halal Food Products
Food is considered one of the main communication elements among ethnic, social, and religious groups. All individuals are worried about their food:...