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.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Global scenario of fermented dairy products: current advancements and future challenges
Abstract
1.1 Introduction
1.2 Bioactive peptides in fermented milk products
1.3 Advances in the genomics and metabolomics of dairy lactobacilli
1.4 Microencapsulation of a probiotic and prebiotic
1.5 Recent advances on lactose intolerance
1.6 Exopolysaccharides from fermented dairy products
1.7 Conclusion and future prospective
References
Chapter 2. Recent advances in microbial diversity usage in fermented dairy microbial products
Abstract
2.1 Introduction
2.2 Global trends and consumption patterns of milk products
2.3 History of fermented dairy products
2.4 Fermentation
2.5 Classification of fermented milk
2.6 Role of microorganism in milk fermentation technology
2.7 Ecology of fermented microorganism
2.8 Types of dairy products
2.9 Role of advance biotechnology in fermentation technology
2.10 Factors affecting quality of dairy drink
References
Chapter 3. Recent trends in fungal dairy fermented foods
Abstract
3.1 Introduction
3.2 Status of milk production in India and assorted fermented dairy foods
3.3 Microorganisms in dairy fermented foods with reference to fungi
3.4 Yeast fermented dairy products
3.5 Mold: A brief overview of molds and their role in dairy fermentation
3.6 Exploration of probiotic potential of fungal cultures
3.7 Molecular approaches to study fungal dairy fermented foods
3.8 Designing a novel starter
3.9 Conclusion and perspective
References
Chapter 4. Recent trends in alkaline fermented foods
Abstract
4.1 Introduction
4.2 Alkaline fermented foods of Africa
4.3 Some alkaline fermented foods from Asia
4.4 Fish-based alkaline fermented products
4.5 Significance of alkaline fermented food
4.6 Modern approach in food fermentation
4.7 Conclusion and the future prospective
References
Chapter 5. Recent trends in intellectual property rights protection in fermented dairy products
Abstract
5.1 Introduction
5.2 Nutritional benefits
5.3 Fermentation: cultural importance and food security
5.4 Common indigenous fermented dairy products
5.5 Intellectual property and technology management in dairy sector
5.6 Patents on advances in fermented dairy products
5.7 Conclusion and future prospects
References
Chapter 6. Insights into the technological and nutritional aspects of lactic milk drinks: buttermilk
Abstract
6.1 Introduction
6.2 Buttermilk
6.3 The milk fat globule
6.4 Chemical composition and properties of buttermilk
6.5 Types of buttermilk
6.6 Separation, processing and drying of buttermilk
6.7 Cultured buttermilk
6.8 Technological properties of buttermilk
6.9 Potential health benefits of buttermilk
6.10 Advancement in cultured buttermilk technology
6.11 Conclusion
References
Chapter 7. Advancement in acidophilus milk production technology
Abstract
7.1 Introduction
7.2 Varieties of milk used in fermentation
7.3 Ingredients used in production of acidophilus milk
7.4 Production technology of acidophilus milk
7.5 Characteristics and physiology of Lactobacillus acidophilus
7.6 Mechanism of flavor development
7.7 Therapeutic benefits of acidophilus milk
7.8 Conclusions
References
Chapter 8. Advancement of yogurt production technology
Abstract
8.1 Introduction
8.2 History of yogurt production
8.3 Yogurt types
8.4 Raw material for yogurt manufacture
8.5 Manufacture of yogurt
8.6 Health benefits of yogurt
8.7 New technology for yogurt development
8.8 Yogurt production technology for health enhancement
8.9 Application in Alzheimer therapy
8.10 Women’s health
8.11 Premenstrual syndrome
References
Further reading
Chapter 9. Innovative practices in the development of yogurt with special concern over texture and flavor
Abstract
9.1 Introduction
9.2 Health benefits
9.3 Functional properties
9.4 Innovative technologies
9.5 Food additives
9.6 Conclusion
References
Chapter 10. Pathogenic microorganisms in milk: their source, hazardous role and identification
Abstract
10.1 Introduction
10.2 Microorganisms present in the milk and their sources
10.3 Different types of microorganisms present in milk
10.4 The economic significance of pathogenic microbes
10.5 Control of contamination of milk by microorganisms
10.6 Identification methods of milk-borne pathogens
10.7 Microbiological standards of milk
10.8 Conclusion and future perspectives
References
Chapter 11. Fermented pastes using dairy important microbes
Abstract
11.1 Introduction
11.2 Types of pastes
11.3 Microbial diversity as inoculum
11.4 Production strategies and biochemistry of fermented paste
11.5 Methods of investigation of fermented compounds/sensory characteristics or drivers of liking
11.6 Conclusion
References
Chapter 12. Chemistry and material studies in fermented dairy products
Abstract
12.1 Introduction
12.2 Fermented dairy foods
12.3 Role of chemistry in fermented dairy foods
12.4 Material studied in fermented dairy foods
12.5 Chemical composition of fermented dairy foods
12.6 Consequences of dairy foods
12.7 Physico-chemical characteristics of fermented dairy foods
12.8 Role of microbiological characteristics in fermented dairy foods
12.9 Conclusion and future perspective
References
Chapter 13. Advancement in cheese production technology
Abstract
13.1 Introduction
13.2 Process of cheese production
13.3 Factors affecting the quality of cheese
13.4 Advancement in the cheese process
13.5 Conclusion and future aspects
References
Chapter 14. A new generation of sustainable life forms of milk kefir grains produced from freeze-dried microbial isolates: observational study of grain behavior in an experimental system
Abstract
14.1 Introduction
14.2 Material and methods
14.3 Results and discussion
14.4 Conclusions or future prospective
Acknowledgments
References
Chapter 15. Innovations in preservation and improving functional properties of kefir
Abstract
15.1 Introduction
15.2 Historical report
15.3 Kefir: concept/characteristics, microbiology, and beverage preparation
15.4 Kefir probiotic microorganisms in the gut-brain axis relationship
15.5 Functional properties of kefir
15.6 Preservation and improving functional properties of kefir
15.7 Conclusion and future potential
References
Further reading
Chapter 16. Health benefits of probiotics: an overview
Abstract
16.1 Introduction
16.2 Probiotics and the obesity
16.3 Probiotics and respiratory tract diseases
16.4 Probiotics and gut-brain axis
16.5 Food allergy
16.6 Probiotic health benefits on farm animals
16.7 Health care costs and probiotics
16.8 Challenges for the future and final considerations
References
Further reading
Chapter 17. Recent advancements in the production of probiotic fermented beverages
Abstract
17.1 Introduction
17.2 Dairy-based probiotic fermented milk beverages
17.3 Challenges for production of probiotic fermented dairy beverages
17.4 Advanced strategies to overcome the limitations associated with dairy-based probiotic fermented beverages
References
Further reading
Chapter 18. Probiotics in dairy products: microencapsulation and delivery
Abstract
18.1 Probiotics: definitions, classification and consumption trends
18.2 Probiotics in foods and beverages
18.3 Factors affecting probiotic survival in foods
18.4 Microencapsulation as strategy to protect vitality and functionality of probiotics
18.5 Coating materials for probiotic delivery in foods
18.6 Use of microencapsulation for dairy products
18.7 Challenge and future prospective
References
Further reading
Chapter 19. The effect of innovative processing technologies on probiotics stability
Abstract
19.1 Introduction
19.2 Factors affecting the survival of probiotics
19.3 High pressure processing
19.4 Pulsed electric fields
References
Chapter 20. The effect of thermal processing on probiotics stability
Abstract
20.1 Introduction
20.2 Stability of probiotics
20.3 Heat-processing techniques and their effect on the viability of probiotics
20.4 Conclusion
References
Chapter 21. Hydrogels as carrier for the delivery of probiotics
Abstract
21.1 Introduction
21.2 Polysaccharides
21.3 The proteins used as coating agents for probiotic microcapsules
21.4 Future trends
21.5 Lipids as edible coating materials for encapsulation of probiotics
21.6 Conclusion and future remarks
References
Chapter 22. Dairy-derived antimicrobial substances: microorganisms, applications and recent trends
Abstract
22.1 Introduction
22.2 Dairy-derived bioactive peptides
22.3 Dairy-derived organic acids
22.4 Conclusion
References
Chapter 23. Bacteriocins and antimicrobial peptides as an alternative to antibiotics
Abstract
Abbreviations
23.1 Introduction
23.2 Alternatives to antibiotics
23.3 Bacteriocins
23.4 Classification and mode of actions of bacteriocins
23.5 Antimicrobial peptides
23.6 General classification of antimicrobial peptides
23.7 Mechanistic action of antimicrobial peptides
23.8 Food-derived antimicrobial peptides
23.9 Synthetic designed peptides
23.10 Safety aspects of bacteriocins and antimicrobial peptides
23.11 Conclusion
References
Chapter 24. Nanobiotechnology in fermented dairy products
Abstract
24.1 Introduction
24.2 Application of nano (bio)technology in dairy industry
24.3 Enhancement of the survival of novel microorganisms and nutraceuticals
24.4 Flavor enhancements used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals
24.5 Nanocarriers of nutraceuticals and therapeutic agents
24.6 Detection of adulteration and spoilage
24.7 Food packaging
24.8 Nanofilteration
24.9 Safety and health implications
24.10 Regulatory
24.11 Future direction of nanotechnology in fermented dairy foods
References
Chapter 25. Application of nanomaterials in the dairy industry
Abstract
25.1 Introduction
25.2 Application of nanomaterials in dairy industries
25.3 Conclusion
References
Chapter 26. Development of biosensor-based technology for the detection of pathogenic microorganisms and biomolecules in dairy products
Abstract
26.1 Dairy products and microorganisms
26.2 Traditional methods for detection of pathogenic microorganisms in dairy products
26.3 Biosensors
References
Chapter 27. Machine Learning applications in dairy farm management
Abstract
27.1 Introduction to dairy farm management
27.2 The state of art of dairying in developing countries
27.3 Knowledge characteristics for dairy management
27.4 Methods of knowledge representation for dairy management
27.5 Application of machine learning in dairy industry
27.6 Dairy farm management functions
27.7 Future perspective
27.8 Conclusion
References
Index

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Joginder Singh Panwar

Ashish Vyas