Bushra Atique1, Muhammad Haseeb Ahmad1*, Rabia Ateeque2, Sana Attique3
1Department of Food Science, Government College University,
Faisalabad, Pakistan
2Department of Bioinformatics and Biotechnology, Government
College University, Faisalabad, Pakistan
3Department of Applied Chemistry, Government College University,
Faisalabad, Pakistan
*For Correspondence
Haseeb.ahmad@gcuf.edu.pk
Fermentation of dairy products is a
way of preserving the nutrients found in milk and this fermentation is
performed by diverse microbiota. Probiotic products (yogurt, cheese, and kefir)
have been considered beneficial for human health. Their demands have reached a
great length by consumers due to their high nutritional value and their
enticing sensory characteristics worldwide. Different innovative processing
technologies (Non-Thermal Technologies) are in use to further enhance their
sensory characteristics such as flavor, texture, and preservation. The insights
provided by these studies are summarized in this chapter.
Keywords
Fermentation, Cheese, Kefir, Yogurt, Innovative Methods
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