02507nam 2200397 450 991076554380332120240215175018.01-83768-093-0(CKB)5580000000706323(NjHacI)995580000000706323(EXLCZ)99558000000070632320240215d2023 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierCurrent issues and advances in the dairy industry /Salam A. IbrahimLondon :IntechOpen,2023.1 online resourceIntechOpen book series. Food Science and Nutrition ;11-83768-092-2 1. From Traditional Bulgarian Dairy Products to Functional Foods -- 2. Medicinal Potential of Camel Milk Lactoferrin -- 3. Milk Borne Brucellosis -- 4. Innovative Approach of Cheese Making from Camel Milk: A Review -- 5. Acid-Induced Gelation of Milk: Formation Mechanism, Gel Characterization, and Influence of Different Techniques -- 6. Milk Fat Globular Membrane: Composition, Structure, Isolation, Technological Significance and Health Benefits -- 7. Volatile Aromatic Flavor Compounds in Yogurt: A Review -- 8. Lactic Acid Bacteria: Review on the Potential Delivery System as an Effective Probiotic.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.Dairy farmingDairy products industryDairy farming.Dairy products industry.637Ibrahim Salam A.1705685NjHacINjHacIBOOK9910765543803321Current issues and advances in the dairy industry4092615UNINA