Knowledge for Development

Innovative trends in dairy and food products formulation


Date: 20/10/2014


This lecture compendium on ‘Innovative trends in dairy and food products formulation’ includes topics such as functional foods, microencapsulation, advances in fermented milk products technology, enzymatic hydrolysis, technological innovations in the production of traditional Indian dairy products, preparation of symbiotic ice cream, advances in membrane processing for production of novel dairy ingredients, fortification of milk with minerals and vitamins and milk derived bioactive peptides – potential ingredients for food formulations. The compendium is published by the Centre of Advanced Faculty Training of the National Dairy Research Institute, Karnal (Haryana), India. 

(National Dairy Research Institute, India. 2012)

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