Dairy Product Technology: Recent Advances
by Hati, Subrota & Mandal, Surjit & Mishra, Birendra
ISBN: 9789351307716
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Imprint : DAYA
Year : 2021
Price : Rs. 13995.00
Biblio : xvi+396 p., fig., tabl., ind., 25 cm
Author Profile
Dr. Subrota Hati is working as an Assistant Professor in Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat. He graduated from West Bengal University of Animal and Fishery Sciences in Dairy Technology in 2006. Then he did his M.Sc. in Dairy Microbiology from National Dairy Research Institute, Karnal. He also obtained Doctoral degree in Dairy Microbiology from National Dairy Research Institute, Karnal in 2012. Now he is working presently
About The Book
This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products with special reference to cheese: scope and challenges, cheese: a novel milieu of probiotics, genetically modified cheese: a novel biotechnological development, value addition to indigenous dairy products: scope and future strategies, health benefits of milk derived bio-active peptides, Indian dairy value chain: opportunities and challenges, structural changes
Table of Contents
"Foreword
Preface
List of Contributors
1. Effect of Production and Processing on Microbiological Quality of Milk
Surajit Mandal, Subrota Hati and Pradip V. Behare
2. Bioactive Fermented Dairy Products with Special Reference to Cheese: Scope and Challenges
S. Makhal, S. Hati, S. Bera and Santosh Sarkate
3. Cheese: A Novel Milieu of Probiotics
S. Makhal, S. Hati, S. Bera and Pravin Dahale
4. Genetically Modified Cheese: A Novel Biotechnological Development
S. Makhal, S. Hati and S. Bera
5. Value A
