By Anil Kumar Puniya
Increased wisdom of the quantity, efficiency, and value of bioactive compounds in fermented milk and dairy items has spiked their attractiveness around the globe. And the fashion indicates no signal of abating any time quickly. An all-in-one source, Fermented Milk and Dairy Products gathers information regarding various fermented milk and dairy items, their prevalence, microorganisms concerned, dietary features, and healthiness merits at one position. The e-book examines subject matters starting from basic biology to numerous microorganisms linked to forms of fermented items on hand worldwide.
This ebook explores all complex components of analysis on fermented milks and comprises the newest references to be had. It covers the categories of goods according to fermentation trend, indigenous items, the microbiological techniques concerned, starter cultures keen on the construction, dietary and useful elements, health and wellbeing advantages linked to those items, and caliber coverage and destiny items. The editors use a world point of view of their assurance of all concerns associated with fermented milk and milk items detail.
Worldwide, milk and milk items are an important part of our nutrition net, the place shoppers make the most of those in several kinds correct from liquid milk to varieties of commercial dairy items, specifically the fermented ones. Bringing jointly details in a different way scattered during the literature, the booklet supplies a multidisciplinary source for assembly the demanding situations in constructing fermented milk and dairy products.
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Extra resources for Fermented Milk and Dairy Products
2007a; Puniya et al. 2009) via fermentation or supplemented in diet. It is a rich source of casein and whey proteins. , vitamins A, D, E, K, riboflavin, niacin, pantothenic acid, and folate). Minerals such as calcium, copper, iron, manganese, magnesium, phosphorus, sodium, and zinc that have different roles in the body including enzyme functions, bone formation, water balance maintenance, and oxygen transport are also found in milk. Other minor proteins and enzymes in milk that are of nutritional interest include lactoferrin and lactoperoxidase (Davoodi et al.
The drained intermediate portion known as chakka is later blended with sugar (Kulkarni et al. 2006). Attempts have been made to improve the nutritive and sensory characteristics of shrikhand by adding fruit pulp and other flavoring agents in chakka. Starters contribute the flavor and acidity to the finished product (Nadaf et al. 2012). Shrikhand has high sugar content (33%–39%), which is important to enhance the shelf life, but it has critical health issues due to high sugar content. The shelf life of shrikhand can be enhanced up to 15 days at 35°C and >70 days at 8°C–10°C by heating it at 70°C for 5 min.
Functional fermented dairy foods are well known for their use in diarrheal diseases and management of acute viral and bacterial diarrhea, as well as in controlling of antibiotic-associated diarrhea (Benchimol and Mack 2004; Stefano et al. 2008). Preliminary evidence indicates that probiotics may play a role in blood pressure control. Hypertensive patients, who consumed fermented dairy products containing Lb. helveticus and Saccharomyces cerevisiae, experienced reduction in systolic and diastolic blood pressure (Nakamura et al.