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 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.
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