A. K. M. Humayun Kober

Milk and Dairy Foods (eBook, ePUB)

Nutrition, Processing and Healthy Aging

• Format: ePub

Produktbeschreibung

This book discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods particularly probiotics fermented dairy foods.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 280
• Erscheinungstermin: 26. Juli 2024
• Englisch
• ISBN-13: 9781040042175
• Artikelnr.: 72280995

Autorenporträt

Dr. A. K. M. Humayun Kober is a Professor in the Department of Dairy and Poultry Science at Chattogram Veterinary and Animal Sciences University (CVASU), Bangladesh. Dr. Kober earned his B.Sc. (Animal Husbandry) and M.S. (Dairy Science) degrees from the Bangladesh Agriculture University in 1999 and 2001, respectively, and his Ph.D. from the Tokyo University of Agriculture and Technology, Japan (through MEXT Fellowship) in 2011. He completed a JSPS Post-doc (2015-2017) and JSPS Invitational Research Fellow (2022-2023) on Food Immunology at Tohoku University, Japan. Dr. Kober was a Visiting Researcher (2014) at the Norwegian University of Life Sciences, Norway. He served as head of the department. He has published more than 50 refereed journal articles and more than 10 popular articles published in leading national dailies such as Prothom Alo and Ittefaq.

Dr. Kober has supervised more than 15 master's students and is now supervising five master's students. He received many research grants and fellowships in recognition of his impact on research from home and abroad. He received several prestigious national and international awards during his academic career, including the Best Researcher Award 2019-2020 of CVASU researchers and holding national consultant (Department of Livestock Services, Government of Bangladesh) positions. He has chaired scientific meetings and served as Guest Editor/Review Editor/Associate Editor on the editorial boards of scientific publications such as Microorganisms and Frontiers in Microbiology. His current research interests include developing functional dairy foods, probiotics, antimicrobial resistance, and food safety concerns for healthy human and animal growth strategies.

Inhaltsangabe

1. Introduction To Milk & Dairy Foods 2. Overview Of Milk Science & Processing 3. Fermented (Cultured) Dairy Food- Yogurt 4. Protein-Rich Dairy Food-Cheese (The Preservation Of Milk) 5. Fat-Rich Dairy Food-Cream 6. Fat-Rich Dairy Food- Butter 7. Fat-Rich Dairy Food- Ghee (Clarified Butter/Butterfat) 8. Long-Life Dairy Food-Powdered Milk 9. Concentrated Dairy Food - Condensed Milk 10. Frozen Dairy Food- Ice Cream 11. Traditional/ Indigenous Dairy Foods 12. UN's SDGS in the Dairy Sector (Contributions & Opportunities)