Milk and Dairy Foods

This book discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods particularly probiotics fermented dairy foods.

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Milk and Dairy Foods: Nutirtion, Processing and Healthy Aging focuses on updated knowledge about the effect of milk and dairy foods on healthy aging. It outlines the nutritional and health benefits of milk and major dairy foods. This book also covers the milk processing and manufacturing process of value-added dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods.

The text discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods particularly probiotics fermented dairy foods.

Key Features



Emphasizes that eating whole and low-fat dairy products is not linked to an increased risk of cardiovascular diseases
Focuses the processing techniques of high-quality value-added products
Covers various kinds of dairy foods, their production, nutritive values, and health attributes
Includes quality control and the chemotherapeutic value of different dairy foods including South Asian traditional dairy foods
Reviews a range of dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods
Discusses dairy food innovations from production to nutritional and health attributes
Illustrates more than 200 key concepts
Highlights the role of the dairying in supporting the achievement of the UN sustainable development goals
Each chapter includes learning objectives as well as a bubble box for the convenience of readers
Each chapter contains value-added dairy items/issues with the latest information that is crucial for students, professionals, and readers

This book is meant for undergraduate and postgraduate students in food science, dairy science, nutrition, microbiology, medical, veterinary, biotechnology & allied disciplines, and those involved in formulating and producing dairy foods.