Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the ‘functional’ aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing’s prestigious Society of Dairy Technology Series, this key text includes coverage of: Production systems Gut microflora Genomic characterisation of probiotic micro-organisms Physical properties associated with health claims Maintenance of the viability of probiotic products National and international statutory regulations Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

техническая литература

технические науки

Probiotic Dairy Products

Microbial Toxins in Dairy Products

Membrane Processing. Dairy and Beverage Applications

Dairy Fats and Related Products

Dairy Powders and Concentrated Products

Processed Cheese and Analogues

Milk Processing and Quality Management

Structure of Dairy Products