Advances in Dairy Microbial Products

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products. This book explains the makeup of these products in a scientifically sound yet simple manner. The appeal of this book is its holistic approach to addressing the different aspects of the dairy industry, from basic dairy microbial biochemistry to production of dairy products and their nutrient quality, and finally to machine learning applications in dairy industry. Comprised of chapters written and edited by international authorities and researchers with top expertise in dairy products, it offers both established and cutting-edge solutions to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products. This book offers a highly practical approach to the topic, addressing and tackling the problems faced in the workplace by dairy technologists.

Researchers and practitioners will find this book to be an ideal source of thorough and up-to-date information on dairy microbial products while also appealing to beginners seeking to understand how advanced dairy technologies can increase the efficiency of current techniques.

• Examines the advances of dairy products in healthcare, environment and industry
• Elaborates upon advanced perspectives, wide applications, traditional uses and modern practices of harnessing potential of microbial products
• Includes helpful illustrations of recent trends in dairy product research

1. Global Scenario of fermented dairy products: Current Advancements and Future Challenges

2. Recent advances in microbial diversity usage in fermented dairy microbial products

3. Recent trends in fungal dairy fermented foods

4. Recent trends in alkaline fermented foods

5. Recent trend in IPR protection in fermented dairy products across the globe

6. Insights into the technological and nutritional aspects of lactic milk drinks- Buttermilk

7. Advancement in acidophilus milk Production technology

8. Advancement of yogurt Production technology

9. Innovative Practices in the Development of Yogurt with special concern over Texture and Flavour

10. Pathogenic microorganisms in Milk: their source, hazardous role and identification

11. Fermented paste using dairy important microbes

12. Chemistry and Material Studies in fermented dairy products

13. Advancement in cheese production technology

14. Advancement in Kefir Production technology

15. Innovations in the preservation and improving functional properties of Kefir

16. Health Benefits of Probiotics: An Overview

17. Recent advancement in the production of probiotics fermented beverages

18. Probiotics in dairy products: microencapsulation and delivery

19. The effect of innovative processing technologies on probiotics stability

20. The effect of thermal processing on probiotics stability

21. Hydrogels as carrier for the delivery of probiotics

22. Dairy-derived antimicrobial substances: Microorganisms, applications and recent trends

23. Bacteriocins and antimicrobial peptides as an alternative to antibiotics

24. Nanobiotechnology in fermented dairy products

25. Application of Nanomaterials in Dairy Industry

26. Development of biosensor based technology for detection of pathogenic organisms pre and post production for dairy products

27. Machine Learning Applications in Dairy Farm Management

Joginder Singh is a professor at the Department of Microbiology at Lovely Professional University, Punjab, India. His primary research interest is to explore different efficient strategies toward bioremediation and phytoremediation of pollutants from water and soil. Dr. Singh has published more than 70 research and review articles in peer-reviewed journals and has edited four books. He is an active member of various scientific societies and organizations, including the Association of Microbiologists of India, Indian Society for Radiation Biology, and European Federation of Biotechnology, among others. Presently, he is working on the design and development of cleanup technology (biofilters) for in-situ bioremediation of textile industrial effluents.
Ashish Vyas is a professor and head of the Department of Microbiology at Lovely Professional University, India. His primary area of research focuses on the multidisciplinary field of fermentation technology, with specialization in microbial enzymes. Dr. Vyas has more than 40 peer-reviewed national and international publications and has delivered numerous oral and poster presentations in various platforms. Dr. Vyas is the Member Secretary of the Association of Microbiology (India-LPU unit)