Recent Advancements in Fermented Milk and Milk Products
Abstract
Milk, a fascinating physiological liquid loaded with nutrients and bioactive compounds offer the health benefit to consumers of all age group. Milk derived products such as cheese, kefir, curd, kumis, yogurt etc. with added nutrient values also enriching nutraceutical properties of this valuable commodity. Starter organism in any dairy fermentation is one of the most important components and need special attention for regular improvements. Biotechnological and nanotechnological implementation to produce genetically modified starter organism and added values respectively are the optimistic concepts for milk products manufacturers. Moreover, In-silico tool is a new age computational methodology that allows us to study, modulate, design and predict the fermentation process on the computer prior to large-scale fermentation. Optimistically, the simultaneous use of milk biology, computational methods and obviously the intellectual inputs will soon provide a better solution for desired quality and nutritionally enriched healthier and safer milk-derived products for civil society.
