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Dairy Product Technology: Recent Advances
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Hati, Subrota and Mandal, Surjit and Mishra, Birendra
xvi+396 p., fig., tabl., ind., 25 cm
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Weight :  0 gms
Binding :  E-Book
Height :  25 cm
Width :  15 cm
Imprint :  Daya Publishing House
Year :  2016
 

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ISBN: 9789351307716
Status: In Stock 
Price : Rs 12690.00 (Library)   Buy From Amazon

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 of Indian dairy farming- smallholder prospects, clinical studies for novel fermented foods, Lactobacillus reuteri: a multifaceted lactic acid bacterium for fermented foods, aspects of infant formulations: an overview, nutritional significance of milk, fermented dairy products, recent status of dairy waste in India, health benefits of fermented milk products, LAB: Potential application on dairy and food industry, traditional packaging strategies for Indigenous dairy products, recent biotechnological approaches in Dairy and Food industry. This Book has covered all the integral segments of dairy industry as well as food industry. This book would be helpful towards the Food Technological Colleges, Dairy Science Colleges, Dairy Industry, Food Industry as a upgraded information related to their work fields.

"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 Addition to Traditional Dairy Products: Scope and Future Strategies S. Makhal and S. Hati 6. Health Benefits of Milk Derived Bio-active Peptides P.V. Padghan, Bimlesh Mann, B.M. Narwader, Subrota Hati and N.S. Pawar 7. Clinical Studies for Novel Fermented Foods Santosh Kumar Mishra, Amit Kumar, Gopika Talwar and K.K. Mishra 8. Lactobacillus reuteri: A Multifaceted Lactic Acid Bacterium for Fermented Foods Santosh Kumar Mishra, R.K. Malik, Amit Kumar and K.K. Mishra 9. Aspects of Infant Formulations: An Overview Anamika Das, Dipanjan Palit and Viral Ray Sinh Chavda 10. Nutritional Significance of Milk Ahesanvarish Shaikh, Amit Kumar Jain and Satish Parmar 11. Fermented Dairy Products Jagbir Rehal and Gagan Jyot Kaur 12. Recent Status of Dairy Waste in India Kanchan Mogha, J.B. Prajapati and Subrota Hati 13. History of Fermented Functional Milk Products and their Biofunctionalities Salma and Subrota Hati 14. Functional Biomolecules and Food Ingredients Elaborated by LAB and their Potential Food Applications Sreeja Mudgal 15. Trends in the Packaging of Traditional Indian Dairy Products Kunal K. Ahuja, Sumit Goyal, Kiran Bala and G.K. Goyal 16. Recent Biotechnological Approaches in Dairy and Food Industry Pradip Behare, Vaibhao Lule, S.K. Tomar and Surajit Mandal 17. Bio-Functional Whey Based Beverages Gopika Talwar and Santosh Kumar Mishra 18. Recent Trends in Non Thermal Food Processing and Preservation Kanchan Mogha and Subrota Hati Index"

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 on Isolation and characterization of milk derived bioactive peptides and its biofunctional properties. He also served Dairy Industry as Quality Assurance Executive in Mother Dairy, New Delhi. He is also handling externally funded projects by ICAR, DST and DBT as PI or Co-PI. He was the recipient of various awards: URMILABALA GOLD MEDAL by Indian Dairy Association, New Delhi; PROF. SUKUMER DE GOLD MEDAL as a Topper by WBUAFS, Kolkata; Two Best Paper awards by IDA, New Delhi; 03 Best Poster awards; Silver Medal by All Bengal Teachers’ Asso, Govt. West Bengal, Young Scientist Award by Bioved, Allhabad; Best Young Scientist award by SASNET-FF, AAU, Anand and Lund University, Sweden and Best Oral Presentation Award by IIFANS, New Delhi etc. He is the recipient of Junior and Senior Research fellowship during his Master and Doctoral programmes in National Dairy Research Institute, Karnal, Haryana. He is member of various Scientific Society: Life member of Dairy Technology Society of India, Karnal; Life membership of SASNET-Fermented Foods, Anand; Indian Dairy Associations, New Delhi. He is also acting as Editorial Board member of American Journal of Food and Nutrition, Journal of Dairy and Food Technology and also reviewers of National and International Journals. He is recently awarded the Young scientist Project by DST, Govt. India, New Delhi on ACE inhibitory Bioactive Peptides derived from fermented milks. He has published 18 research papers, 05 Review Articles, 22 Technical articles in various National and International peer reviewed Journals and also published 16 Book Chapters and presented 35 abstracts in various National and International Seminars/Conferences.
Dr. Surajit Mandal is working as Scientist in National Dairy Research Institute, Karnal, Haryana. He did his B.Tech. (Dairy Technology) from West Bengal University of Animal and Fishery Sciences, Kolkata; M.Sc. in Dairy Microbiology and Ph.D. in Dairy Microbiology from National Dairy Research Institute, Karnal, India. He has eight years teaching and research experience so far. Currently he is doing research in the area of functional foods and dairy products incorporating live probiotics, microencapsulation of probiotics, technology of functional lactic cultures for fermented and non-fermented dairy products as well as actively engaged with different external in house research projects. Regularly teach to undergraduate and post graduate students of Dairy Technology and Dairy Microbiology and also

   

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