MILK AND DAIRY FOODS NUTRITION PROCESSING AND HEALTHY AGING (HB 2025)

Milk and Dairy Foods: Nutirtion, Processing and Healthy Aging 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 the milk processing and manufacturing process 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 the dairying in supporting the achievement of the UN sustainable development goals
• Each chapter includes learning objectives as well as a bubble box for the convenience of readers
• 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, nutrition, microbiology, medical, veterinary, biotechnology & allied disciplines, and those involved in formulating and producing dairy foods.

Dr. A. K. M. Humayun Kober is a Professor in the Department of Dairy and Poultry Science at Chattogram Veterinary and Animal Sciences University (CVASU), Bangladesh. Dr. Kober earned his B.Sc. (Animal Husbandry) and M.S. (Dairy Science) degrees from the Bangladesh Agriculture University in 1999 and 2001, respectively, and his Ph.D. from the Tokyo University of Agriculture and Technology, Japan (through MEXT Fellowship) in 2011. He completed a JSPS Post-doc (2015-2017) and JSPS Invitational Research Fellow (2022-2023) on Food Immunology at Tohoku University, Japan. Dr. Kober was a Visiting Researcher (2014) at the Norwegian University of Life Sciences, Norway. He served as head of the department. He has published more than 50 refereed journal articles and more than 10 popular articles published in leading national dailies such as Prothom Alo and Ittefaq.

Dr. Kober has supervised more than 15 master's students and is now supervising five master's students. He received many research grants and fellowships in recognition of his impact on research from home and abroad. He received several prestigious national and international awards during his academic career, including the Best Researcher Award 2019-2020 of CVASU researchers and holding national consultant (Department of Livestock Services, Government of Bangladesh) positions. He has chaired scientific meetings and served as Guest Editor/Review Editor/Associate Editor on the editorial boards of scientific publications such as Microorganisms and Frontiers in Microbiology. His current research interests include developing functional dairy foods, probiotics, antimicrobial resistance, and food safety concerns for healthy human and animal growth strategies.