Advances in Dairy Microbial Products

1. Global Scenario of fermented dairy products: Current Advancements and Future Challenges 2. Recent advances in microbial diversity usage in fermented dairy microbial products 3. Recent trends in fungal dairy fermented foods 4. Recent trends in alkaline fermented foods 5. Recent trend in IPR protection in fermented dairy products across the globe 6. Insights into the technological and nutritional aspects of lactic milk drinks- Buttermilk 7. Advancement in acidophilus milk Production technology 8. Advancement of yogurt Production technology 9. Innovative Practices in the Development of Yogurt with special concern over Texture and Flavour 10. Pathogenic microorganisms in Milk: their source, hazardous role and identification 11. Fermented paste using dairy important microbes 12. Chemistry and Material Studies in fermented dairy products 13. Advancement in cheese production technology 14. Advancement in Kefir Production technology 15. Innovations in the preservation and improving functional properties of Kefir 16. Health Benefits of Probiotics: An Overview 17. Recent advancement in the production of probiotics fermented beverages 18. Probiotics in dairy products: microencapsulation and delivery 19. The effect of innovative processing technologies on probiotics stability 20. The effect of thermal processing on probiotics stability 21. Hydrogels as carrier for the delivery of probiotics 22. Dairy-derived antimicrobial substances: Microorganisms, applications and recent trends 23. Bacteriocins and antimicrobial peptides as an alternative to antibiotics 24. Nanobiotechnology in fermented dairy products 25. Application of Nanomaterials in Dairy Industry 26. Development of biosensor based technology for detection of pathogenic organisms pre and post production for dairy products 27. Machine Learning Applications in Dairy Farm Management

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• Tecnologia dos alimentos e bebidas
• Microbiologia (não médica)

?Acidophilus milk; Alkaline fermentation; Allergy; Antibiotic resistance; Antimicrobial peptides; Artificial intelligence; Bacteriocins; Beneficial microorganisms; Bioactive components; Biosensors; Buttermilk; Cheese; Coating materials; Commercial value; Condiments and seasoning agents; Consumer aspects; Consumption; Conventional methods; Cultured; Cultured buttermilk; Dairy; Dairy farm management; Dairy foods; Dairy industry; Dairy microorganisms; Dairy product; Dairy products; Data analysis; Delivery system; Detection; Detection of microorganisms; Digester; Disease detection; Edible coating; Encapsulation; Extrinsic; FDA; Fermentation; Fermented beverages; Fermented dairy product; Fermented dairy products; Fermented food; Flavor; Food-related stresses; Foodborne pathogen; Functional food; Functional foods; Fungi; Gastrointestinal tract; Genetic engineering; Gut-brain axis; HACCP; Health benefits; Healthy food; Healthy immune system; High-pressure; Innovative processing; Innovative technology; Intellectual property right; Intrinsic; Kefir; Kefiran; Lactic acid bacteria; Lactobacillus; Lactobacillus acidophilus; Machine learning; Malnutrition; Membrane processing system; Microbiota; Microencapsulation; Microfluidization; Milk; Milk culture; Milk fat globule membrane; Milk-borne pathogens; Modern approach; Molecular approaches; Nanocomposite; Nanofiltration; Nanomaterial; Nanosensor; Nutraceutical; Obesity; Organic acids; Packaging; Patents; Pathogenic microorganisms; Pathogens; Physico-chemical; Primary culture; Probiotic; Probiotics; Processing; Product; Proteolysis; Proteomic; Pulsed electric field processing; Rennet; Respiratory; Rural economy