Milk and Dairy Foods
eBook - ePub

Milk and Dairy Foods

Nutrition, Processing and Healthy Aging

  1. 323 pages
  2. English
  3. ePUB (mobile friendly)
  4. Only available on web
eBook - ePub

Milk and Dairy Foods

Nutrition, Processing and Healthy Aging

Book details
Table of contents
Citations

About This Book

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.

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Yes, you can access Milk and Dairy Foods by A. K. M. Humayun Kober in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2024
ISBN
9781040042175
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Half Title
  3. Title
  4. Copyright
  5. Contents
  6. About the Author
  7. Preface
  8. Chapter 1 Introduction to Milk and Dairy Foods
  9. Chapter 2 Overview of Milk Science and Processing
  10. Chapter 3 Fermented (Cultured) Dairy Food—Yogurt
  11. Chapter 4 Protein-Rich Dairy Food—Cheese (Preservation of Milk)
  12. Chapter 5 Fat-Rich Dairy Food—Cream
  13. Chapter 6 Fat-Rich Dairy Food—Butter
  14. Chapter 7 Fat-Rich Dairy Food—Ghee (Clarified Butter/Butterfat)
  15. Chapter 8 Long-Life Dairy Food—Powdered Milk
  16. Chapter 9 Concentrated Dairy Food—Condensed Milk
  17. Chapter 10 Frozen Dairy Food—Ice Cream
  18. Chapter 11 Traditional/Indigenous Dairy Foods
  19. Chapter 12 UN’s SDGs in the Dairy Sector (Contributions and Opportunities)
  20. Index