Inhaltsangabe
A.Basic facts about dairy processing technologies
B.Dairy engineering
1.Dairy engineering: A keystone of dairy industry
2.Advances in dairy engineering research across the globe
3.Advanced research in dairy based peptides and biomolecules
4.Novel processing technologies involved in milk and milk products
5.Significance of fortification of beneficial natural ingredients in milk and milk products
6.Novel dairy based drinks- Changing scenario
7.Novel milk and milk products - Consumer perceptions
8.Whey: Importance and techno-functional applications
9.Application of research methodology in dairy
C.Microorganisms in dairy
10.Approaches for detection and identification of dairy microorganisms
11.Multifunctional aspects of probiotics and prebiotics in health management
12.Current microbial food safety challenges along dairy chain
D.Dairy industry- scopes and challenges
13.Extending the horizons of dairying to the common man
14.Overcoming the quality challenge across the supply chain
15.Dairy industry - hurdles ahead in an economic perspective
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