LEADER 02507nam 2200397 450 001 9910765543803321 005 20240215175018.0 010 $a1-83768-093-0 035 $a(CKB)5580000000706323 035 $a(NjHacI)995580000000706323 035 $a(EXLCZ)995580000000706323 100 $a20240215d2023 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCurrent issues and advances in the dairy industry /$fSalam A. Ibrahim 210 1$aLondon :$cIntechOpen,$d2023. 215 $a1 online resource 225 0 $aIntechOpen book series. Food Science and Nutrition ;$v1 311 $a1-83768-092-2 327 $a1. 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. 330 $aThe 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. 606 $aDairy farming 606 $aDairy products industry 615 0$aDairy farming. 615 0$aDairy products industry. 676 $a637 700 $aIbrahim$b Salam A.$01705685 801 0$bNjHacI 801 1$bNjHacI 906 $aBOOK 912 $a9910765543803321 996 $aCurrent issues and advances in the dairy industry$94092615 997 $aUNINA