Milk and Dairy Foods; Nutrition, Processing and Healthy Aging

This book focuses on updated knowledge about the effect of milk and dairy foods on healthy aging. It outlines the nutritional and health benefits of milk and major dairy foods. This book also covers milk processing and the manufacturing processes of value-added dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods.
The text discusses the global milk and dairy food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods particularly probiotics fermented dairy foods.
KEY FEATURES
• Emphasizes that eating whole and low-fat dairy products is not linked to an increased risk of cardiovascular diseases
• Focuses the processing techniques of high-quality value-added products
• Covers various kinds of dairy foods, their production, nutritive values, and health attributes
• Includes quality control and the chemotherapeutic value of different dairy foods including South Asian traditional dairy foods
• Reviews a range of dairy foods such as yogurt, cheese, cream, butter, ghee, powdered milk, condensed milk, ice cream, and traditional dairy foods
• Discusses dairy food innovations from production to nutritional and health attributes
• Illustrates more than 200 key concepts
• Highlights the role of dairying in supporting achievement of the UN sustainable development goals
• Each chapter includes learning objectives as well as a bubble box to aid comprehension
• Each chapter contains value-added dairy items/issues with the latest information that is crucial for students, professionals, and readers
This book is meant for undergraduate and postgraduate students in food science, dairy science, animal science, nutrition, microbiology, medical, veterinary, biotechnology, and allied disciplines, and those involved in formulating and producing dairy foods.