Probiotic Dairy Products

Name: Probiotic Dairy Products
Price: 200.95 USD
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ISBN: 9781119214106

✍️ Tamime, Adnan Y

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📚 WHAT THE BOOK IS ABOUT

A scientific review of functional aspects and molecular analysis in fermented dairy.

The text provides an updated examination of the functional attributes found in dairy and fermented milk products. It highlights how new molecular analysis techniques have accelerated knowledge regarding human microbiota since the first edition. The authors explore the origins of probiotic products and the early pioneers who established the field. The work also addresses the latest omic technologies used to detect genes, proteins, and metabolites within gut microbiota. This approach ensures that professionals have access to the most current research findings and expert opinions on production standards.

Key Themes

genomic analysis of probiotic strains production of exopolysaccharides history of probiotics

Literary Context

This book sits within Wiley's Society of Dairy Technology Technical Series. It addresses the rapid scientific advancements in food science and technology that have occurred since the publication of the first edition. The content reflects the professional focus on dairy industry developments and the increasing importance of molecular analysis in understanding functional food ingredients.

Tamime, Adnan Y

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Ingredients

🏛 Wiley-Blackwell 📅 2018 📔 Hardcover ISBN: 9781119214106

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📝 Description: Probiotic Dairy Products

Adnan Y. Tamime leads a team of experts in Probiotic Dairy Products, a comprehensive resource for professionals in dairy science and nutrition. This second edition reflects significant shifts in molecular analysis techniques that have reshaped our understanding of human microbiota. The text moves beyond basic fermentation to examine the functional properties of dairy ingredients, offering a rigorous scientific perspective on how these products interact with the body. The book is structured to cover both historical context and modern technology. It includes new chapters on the history of probiotics, prebiotic components, and probiotic research. Readers will find detailed information on genomic analysis of strains, as well as the production of vitamins, exopolysaccharides, and bacteriocins. The content draws on recent advancements in the dairy industry to provide updated views on quality control and production methods. This volume is designed for dairy scientists, technologists, and nutritionists who require reliable research data. It does not serve as a casual guide for home cooks or general readers interested in dietary trends. Instead, it offers technical insights into the barriers and future progress of probiotic dairy products, making it a specialized tool for those working directly within the field.