Probiotic dairy products (Second edition)

Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients.

Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field.

It offers information on the new 'omic' technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals' gut microbiota.

The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field.

Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products' production and quality control.

This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy productsContains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocinsFeatures a new co-editor and a host of new contributors, that offer the latest research findings and expertiseIs the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists.

The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.