Contents: Foreword. 1. Detection of emerging high risk pathogens in dairy foods by recent PCR based techniques and their application in dairy industry/V.K. Batish. 2. Principal of ultrafiltration and its application in food processing/Dharampal. 3. Techniques for long term preservation of microorganisms/Rameshwar Singh. 4. Application of hurdle technology in development of shelf stable foods/G.R. Patil. 5. Bioconversion of lignocellulosic feeds in the Rumen of Dairy animals/D.N. Kamra. 6. Accelerated ripening of cheese using starter adjuncts/D.N. Gandhi and Ritu Rana. 7. Statistical methods for quality control standardization of milk and milk products/D.K. Jain. 8. Structure and stability of proteins from hyperthermophiles: adaptation at molecular level/Jai K. Kaushik. 9. Biological detoxification of aflatoxin in foods and feeds/Kishan Singh and A.K. Puniya. 10. Advances in microbiology and technology of Yoghurt/S.K. Tomar. 11. Biodiversity and typing of pathogenic bacteria/S.De. 12. Developing an effective HACCP plan based on rapid microbiological methods/S.K. Anand. 13. Probiotic cheese - a novel concept/Latha Sabiki. 14. Scale-up issues and bottlenecks in downstream processing in biotech industry/Priyabrata Pattnaik. 15. Mould lipids - a boon for the industry/Rattan Chand. 16. Functional foods: their role in disease prevention and health promotion/R.K. Malik and Naresh Goel. 17. Thermal processing of milk: alternative concepts for achieving extended shelf life, freshness and food safety/R.K. Malik and Naresh Goel. 18. Bioconversion of lignocellulosics and dairy wastes into useful end products/Kishan Singh and A.K. Puniya. 19. Generation of phage resistance in lactic acid bacteria/Rattan Chand. 20. Biotechnological approaches to accelerated ripening of cheese/S.K. Kanawjia. 21. Recent molecular techniques for rapid detection of live microbial contaminants in foods/U. Mukhopadhyay. 22. Thermobiology of food processing/Rajendra Singh. 23. Statistical analysis of bioassays/Surender Singh. 24. Production of various food additives by microbial fermentation/Shilpa Vij. 25. Food safety management system - significance in processing of dairy products and international trade/Naresh Kumar, R.K. Malik and Vaishali Sharma. 26. Quality control of dairy starter cultures/Rameshwar Singh. 27. Advances in the Baker's yeast production/Shilpa Vij. 28. Electron microscopy of fermented and cultured dairy products/S.K. Tomar. 29. Microbial inoculants for improved silage production/A.K. Puniya, Md. Imran Khan, Kunal Chaudhary, Jitender Chauhan and Kishan Singh. 30. Health promoting functional synbiotics - a mini review/Ligimol James, A.K. Puniya and Kishan Singh. 31. Selection criteria for probiotic cultures in formulation of functional foods/R.K. Shah. 32. Multimedia technology for effective dairy research presentation/A.K. Sharma. 33. Microelements in dairy products/Madhav R. Patil. 34. Metabolic engineering: a potential tool for strain improvement/U. Mukhopadhyay. 35. Rapid methods for detection of microbial contaminants in dairy foods/S.K. Anand. 36. Fermented foods and their benefits/J.B. Prajapati. 37. Direct vat starters for fermented milk products/Rameshwar Singh, Gunjan Goel and Shalini Mathur. 38. Bacteriocins-a boon to dairy food preservation/Mir Salahuddin. 39. Application of immobilized biocatalyst technology/R.K. Sharma. 40. Artificial neural networks for quality control in dairy industry : a futuristic vision/A.K. Sharma and D.K. Jain. Subject index.
"Taking into consideration the concerns and innovations in vogue in the field of dairy and food microbiology and their relevance specifically in the post general agreement on tariffs and trade era, and attempt has been made through this book to dwell upon contemporary issues. The contributors who have reviewed a wide array of topics are specialists in their respective fields. Various topics included are probiotic and functional foods, feed microbiology, starter culture technology, food safety management, cultured milk products, hurdle technology, novel methods of food preservation, genetic methods for detection of emerging pathogens and contaminants, application of artificial intelligence in food industry and statistical methods of food quality control. This book is designed to cater to the need of teachers, researchers, microbial technologists, food safety administrators and quality assurance managers." (jacket)
