Download or read book Current Issues and Advances in the Dairy Industry written by and published by BoD – Books on Demand. This book was released on 2023-10-18 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry faces challenges that impact the quality, safety, nutrition, and consumer acceptability of dairy products. The most important dairy product is milk, which is one of the most nutritious of all foods and is widely consumed worldwide. As such, it is important to optimize processes and innovation to convert milk into value-added products to ensure consumer well-being and food security for the growing global population. This book provides a comprehensive overview of the science and technology of dairy processing. It includes eight chapters that discuss recent issues, technology updates, and unique topics in the field. Topics include starter cultures in fermentation, camel milk, milk-borne infectious disease, lactic acid bacteria, and much more.

Download or read book Current Issues and Challenges in the Dairy Industry written by Salam Ibrahim and published by BoD – Books on Demand. This book was released on 2020-05-27 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry has faced several challenges that have impacted dairy food quality and consumer acceptability. This book presents a different approach to address current issues and challenges facing the dairy industry. The book consists of seven chapters dealing with dairy processing, current issues related to consumers, and probiotic characteristics. We hope that this first edition can build interest among other scientists to join our future effort to write a more comprehensive book on this topic.

Download or read book Advances in Dairy Products written by Francesco Conto and published by John Wiley & Sons. This book was released on 2017-09-18 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Download or read book New Advances in the Dairy Industry written by Muhammad Subhan Qureshi and published by BoD – Books on Demand. This book was released on 2022-12-07 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses advances in the dairy industry in various parts of the world. It is divided into four sections on “Dairy Technology”, “Reproductive Biotechnology”, “Entrepreneurship Development”, and “Sustainable Development”. Chapters address such topics as regional dairy breeds, farming innovations, mineral nutrition, folliculogenesis, fertility in dairy cows, milk hygiene, and much more.

Download or read book Current Issues and Challenges in the Dairy Industry written by Vladimir Ermolaev and published by . This book was released on 2023-07-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Milk and Dairy Products Some Challenges for the Dairy Industry written by Valérie Gagnaire and published by John Wiley & Sons. This book was released on 2024-09-24 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years. This book addresses the innovations that deal with milk and the use of gentle techniques that best preserve dairy constituents. This book explores some of the current challenges facing the milk processing industry, namely: i) showing the advances in infant milk formula to best mimic breastfeeding and the in vitro models that study newborn digestion, ii) combining tradition and new consumer expectations on emblematic dairy products, such as yogurt and fermented milk products, iii) defining optimal cheese-making practices to control both cheese quality and yield, iv) outlining the current research approaches to meet “consum’actor” demands, as well as those dealing with v) the fouling and cleaning of dairy equipment in a context of increasingly constrained water and energy use.

Download or read book Advanced Dairy Science and Technology written by Trevor Britz and published by John Wiley & Sons. This book was released on 2008-04-30 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.

Download or read book Dairy Product Technology Recent Advances written by Subrota Hati and published by Daya Publishing House. This book was released on 2015-01-01 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Sustainable Dairy Production written by Peter de Jong and published by John Wiley & Sons. This book was released on 2013-01-16 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines. It aims to stimulate process innovations, taking into account environmental, economic and public relations benefits for companies. Topics covered include: How to set up a sustainable production line How to quantify the carbon foot print of a dairy product by using life cycle analysis Current technologies to improve the carbon foot print What measures can be taken to reduce the global warming potential of the farm Reduction of water use in dairy production Marketing sustainable dairy products Bench marking of dairy products against other food products Potential future technological developments to improve the carbon foot print for the following decades

Download or read book Emerging Dairy Processing Technologies written by Nivedita Datta and published by John Wiley & Sons. This book was released on 2015-06-22 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.

Download or read book Milk Production Processing and Marketing written by Khalid Javed and published by BoD – Books on Demand. This book was released on 2019-07-17 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk is considered as a complete diet for an infant and contains essential nutrients for the development of young mammals. The substances in milk provide energy and antibodies that help protect against infection. Most farmers are paid for the quality and composition of their milk. Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation, and further processing. Milk is a highly perishable commodity because it is an excellent medium for the growth of microorganisms - particularly bacterial pathogens - that can cause spoilage as well as diseases in consumers. Milk processing allows the preservation of milk for days, weeks, or months and helps to reduce food-borne illness.

Download or read book Improvement of Milk Production with Latest Technology written by Rakesh Kumar and published by Independently Published. This book was released on 2024-08-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milk has long been celebrated as a staple of human nutrition, providing essential nutrients that sustain and nurture populations across the globe. As the world's largest producer of milk, India has a deep-rooted cultural and economic connection to dairy farming. The success of the original White Revolution in the 1970s, driven by Operation Flood, transformed India from a milk-deficient nation into the largest milk producer in the world, ensuring food security and enhancing rural livelihoods. However, as we navigate the complexities of the 21st century, the dairy industry faces a new set of challenges that require innovative solutions. Population growth, urbanization, changing dietary preferences, climate change, and the increasing demand for quality and safe dairy products are pressing issues that demand a fresh wave of transformation-a Second White Revolution. This book, Improvement of Milk Production with Latest Technology Leading Towards White Revolution II, delves into the critical role that modern technology plays in revolutionizing dairy farming. From precision feeding systems and advanced milking technologies to genomic breeding and IoT-enabled health monitoring, the integration of cutting-edge tools and practices is paving the way for a new era of dairy production. These advancements not only promise to boost milk yield and quality but also enhance the sustainability and profitability of dairy farming, ensuring that it remains a viable livelihood for millions of farmers. Throughout this book, we explore how the latest technological innovations can address the challenges facing traditional dairy farming and unlock new opportunities for growth and development. By examining global trends, regional variations, and the economic impact of the dairy sector, we provide a comprehensive overview of the industry's current state and its future potential. We also highlight success stories from around the world, showcasing how technology-driven solutions have transformed dairy farms of all sizes, leading to increased productivity and improved animal welfare. These case studies serve as a testament to the power of innovation in driving the Second White Revolution. As you journey through the chapters of this book, you will gain insights into the practical applications of advanced technologies in dairy farming, from genetic selection and reproductive efficiency to sustainable practices and blockchain-based traceability. Our aim is to equip dairy farmers, industry stakeholders, policymakers, and researchers with the knowledge and tools they need to embrace this technological revolution and contribute to the next wave of dairy industry growth. The Second White Revolution is not just about increasing milk production-it's about creating a more resilient, efficient, and sustainable dairy sector that can meet the needs of a growing population while safeguarding the environment. By harnessing the potential of modern technology, we can build on the legacy of the first White Revolution and continue to make strides towards a future where milk production is not only abundant but also synonymous with quality, safety, and sustainability. Welcome to a new chapter in the story of dairy farming-a chapter where innovation leads the way towards a brighter, more prosperous future for all.

Download or read book Emerging Dairy Processing Technologies written by Nivedita Datta and published by John Wiley & Sons. This book was released on 2015-06-22 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.

Download or read book Drying in the Dairy Industry written by Cécile Le Floch-Fouéré and published by CRC Press. This book was released on 2020-11-25 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.

Download or read book Drying in the Dairy Industry written by Cécile Le Floch-Fouéré and published by CRC Press. This book was released on 2020-11-25 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.

Download or read book Modern Dairy Technology written by R. K. Robinson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing 'health-promoting' cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.

Download or read book Recent Advances in Dairy Farming written by Oliver Manton (Lecturer in fish and wildlife management and ecology) and published by . This book was released on 2013 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: