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Though in our country consumption of certain fermented milk products, known for their therapeutic qualities is an age old practice, yet in last few years there has been a paradigm shift in dairy and food processing sector towards “functional foods”. In contrast to many other markets, the major format for functional ingredient has been probiotic as food supplements, rather than the most popular formats-spoonable and drinkable dairy foods. Probiotic ...
Taking into consideration the concerns and innovations in vogue in the field of dairy and food microbiology and their relevance specifically in the post General Agreement on Tariffs and Trade era, an attempt has been made through this book to dwell upon contemporary issues. The contributors who have reviewed a wide array of topics are specialists in their respective fields. Various topics included are Probiotic & functional Foods, Feed Microbiology, Starter ...