Engineering Practices for Milk Products

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Engineering Practices for Milk Products is written by Megh R. Goyal and published by CRC Press. It's available with International Standard Book Number or ISBN identification 0429559577 (ISBN 10) and 9780429559570 (ISBN 13).

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.