CRITICAL REVIEWS ON ADVANCED DAIRY PRODUCTS AND TECHNOLOGY

Milk is an essential component of the diet of ~6 billion people. The world production of milk reaches >730 million tons/y. Milk is a widely consumed beverage that is essential to the diet of several millions of people worldwide because it provides important macro and micronutrients. In addition to milk, several dairy products such as cream, butter, yogurt, kefir, and cheese have been produced and consumed worldwide for millennia. Fermented dairy products are known for their taste, nutritive value and therapeutic properties. In the dairy industry, some enzymes are required for the production of cheeses, yogurt, and other dairy products, while others are used in a more specialized fashion to improve texture or flavor. Traditional fermented dairy, probiotic dairy products also having great demand in world-wide because of their functional properties.This critical review book summarizes the most recent studies on milk and dairy products and technologies which beneficial for human health. This review book evaluates the most recent literature on dairy products and technology, advantageous for human health, framed within epidemiologic, experimental and biochemical evidence.