Jagrani Minj - Dairy Processing: Advanced Research to Applications

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Being in the field of dairy for more than 15 years, the idea of writing a book came to our mind to cover especially the applications of research in dairy processing. We mainly focused to collect the different aspects of dairy processing like Dairy Engineering, Dairy Technology, Dairy Chemistry, Dairy Microbiology, Dairy Extension, Management and the advances in these fields in a single place. The research data in each and every field of dairy science and processing are increasing day by day. So, updating all the new and advanced research and their applications from the lab to land scale is an initial and small step in the creation of this book. The collective information on the current trends in dairy processing, research and application is the ultimate aim behind this work.

Dairy products are highly preferred by people of all age groups. So, knowing more about milk and its processing will be a good idea for the consumers and researchers as well. During the processing of milk and milk products, it undergoes several processing treatments like pasteurization, sterilization, homogenization, freezing, condensing and drying, which is intended to either increase its quality or shelf life or ease of storage. Engineering is involved in each step of the dairy sector whether it is milking, processing of milk, production of different dairy products, quality control, packaging, storage and distribution, cleaning-sanitation or effluent treatment. The twenty-first century has seen progress in the use of new processing technologies, non-thermal technologies, value addition, quality improvement, better novel analytical techniques, development of health-promoting foods, by-product utilization, etc.

In order to gain a better understanding and to disseminate the latest development in this expanding field, a humble effort has been made in the form of this book. The 16 chapters in this book have covered different aspects of dairy processing. Advancement in research, technology, novel health-promoting dairy products, advanced analytical methods, quality challenges, and extension activities are also discussed in this book.

This book is an attempt to share collective information on the advanced research of dairy science to the undergraduate and postgraduate students, research scholars and the academic institutions. Research and innovations in biofunctional dairy products, probiotics, functional beverages, etc., their processing technologies and their analysis by such advanced and innovative tools and techniques are elaborated in this book for easy access to our readers. This book will be of interest to a wide range of readers including dairy scientists, dairy engineers, dairy technologists, nutritionists and dairy laboratory personnel worldwide.

The writing of this book was impossible without the valuable authors who contributed by writing about different subjects of dairy science.

We thank Springer publishers for giving us this opportunity to write a book titled Dairy Processing: Advanced Research to Applications. We also thank the whole editorial and production staff for making this possible.

Lastly, we express our thanks to our families for their understanding and emotional support during the writing and editing of this book.