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

General

Imprint:	Apple Academic Press Inc.
Country of origin:	Canada
Series:	Innovations in Agricultural & Biological Engineering
Release date:	March 2021
First published:	2020
Editors:	Megh R. Goyal • Subrota Hati
Dimensions:	234 x 156mm (L x W)
Format:	Paperback
Pages:	418
ISBN-13:	978-1-77463-476-9
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-77463-476-7
Barcode:	9781774634769

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