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Probiotic Dairy Products

Adnan Y. Tamime (Editor)
ISBN: 978-1-4051-2124-8
236 pages
January 2006, Wiley-Blackwell
Probiotic Dairy Products (1405121246) cover image


Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the ‘functional’ aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing’s prestigious Society of Dairy Technology Series, this key text includes coverage of:
  • Production systems
  • Gut microflora
  • Genomic characterisation of probiotic micro-organisms
  • Physical properties associated with health claims
  • Maintenance of the viability of probiotic products
  • National and international statutory regulations

Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

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Table of Contents

Preface to Technical Series.



Chapter 1.

Microbiota of the Human Gut.

Chapter 2.

Genomic Characterisation of Starter Cultures.

Chapter 3.

Production and Maintaining Viability of Probiotic Micro-organisms.

Chapter 4.

Current Legislation of Probiotic Products.

Chapter 5.

Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures.


Chapter 6.

Prebiotic Ingredients with Emphasis on Galactoologosaccharides.

Chapter 7.

Health claims associated with Probiotics.


Chapter 8.

Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria.

Chapter 9.

Future Development of Probiotic Dairy Products.



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Author Information

Dr Adnan Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.
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The Wiley Advantage

  • Internationally known contributing authors and book editor
  • Part of the prestigious Society of Dairy Technology (SDT) Book Series
  • Core commercially useful information for the dairy industry
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"This technical volume would serve as an excellent reference material to students majoring in Dairy Technology, Foods and Nutrition Nutraceuticals and Quality Control … . Also a good resource for researchers, academicians, scientists, technologists dairy industries and functional food manufacturers." (Indian Journal of Nutrition and Dietetics, 2008)

“I would recommend this as a serious book for those interested in food industries as well as researchers interested in the gut microbiota... The book should be of interest to researchers in the food industry and is presented to a high standard.”
Dr Simon Cutting, School of Biological Sciences, Royal Holloway University of London

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