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Dairy and food product processing sector improves the quality aspects through value addition which is the standard orientation for the overall improvement of efficiency and product quality. The objective of this book is provide a references sourcrs for those working with dairy and food sector, offering a comprehensive and practical account of the various important fields in this sector. The Editor has assembled a team of 37 author form the different parts of our ...
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 ...