Probiotic Dairy Products, 2nd Edition

Probiotic Dairy Science: Research, Production & Quality Control

This updated reference explores the science and development of probiotic dairy products, covering human gut microbiota, probiotic strains, fermented milk, and functional dairy ingredients. It examines modern analytical technologies, production methods, quality control, and emerging research shaping the future of probiotic foods.

Key Features

• Comprehensive overview of probiotic dairy products and their scientific foundations
• Explores the history and origins of probiotics and early developments in the field
• Examines the relationship between probiotics and human gut microbiota
• Introduces modern molecular techniques for studying microbial communities
• Explains omics technologies for analysing genes, proteins, and metabolites
• Covers genomic analysis and characterization of probiotic strains
• Discusses prebiotic components and their role in functional dairy products
• Examines the health-related functions of fermented milk products
• Explores the development and production of probiotic dairy ingredients
• Covers vitamin production by beneficial microorganisms
• Explains the role of exopolysaccharides in dairy applications
• Discusses bacteriocins and their potential uses in food products
• Addresses manufacturing processes for probiotic dairy products
• Highlights quality control and factors affecting product performance
• Reviews current research findings, future opportunities, and industry challenges