Fermented Milk Products

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Functional foods are foods that give therapeutic benefits to hosts in addition to nutrition. Dairy foods and ingredients in general and fermented milk products in particular are well recognized for their nutritional and therapeutic attributes and as functional foods. The market of functional foods, in particular fermented milk products, is expected to triple in next five years world over because fermented milks possess many advantages like easy production, better keeping quality and nutritive value, easier digestibility, pleasing flavour and taste as well as strong therapeutic potentials.

This book will prove of great help to students pursing U.G. and P.G. courses in dairy science and technology, food science and technology, agriculture and veterinary science, home sciences and home economics as well as other basic science courses (microbiology, biotechnology, biochemistry, food nutrition) where this subject forms a part of its applied microbiology curricula.

ABOUT THE AUTHOR H A Modi

Dr. H A Modi is M.Sc., M.Phil. and Ph.D. in Microbiology. Presently, he is a Associate Professor (Microbiology) at Department of Life Sciences, Gujarat University, Ahmedabad. He is a recognized Ph.D. guiding teacher in Microbiology and Biotechnology at Gujarat University (Ahmedabad), North Gujarat University (Patan), Gujarat Vidyapeeth (Ahmedabad), Ganpat University (Kherva-Mehsana) and S.V. University (Gandhinagar), supervising Ph.D. Students in fields of Enzyme biotechnology, Bioconversion technology, Mushroomology, Biocontrol, Biocomposting etc. He is a Visiting Professor at P.G. Departments of many universities. He has presented several scientific presentations at National as well as International conferences, seminars and symposia. His research papers have been published in journals of national and international repute. He is a member of many prestigious academic and professional organizations.