14. Functional Ingredients from Dairy Fermentations

  1. Ramesh C. Chandan PhD2,
  2. Arun Kilara PhD3
  1. Ebenezer R. Vedamuthu PhD

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch14

Book Title

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

Additional Information

How to Cite

Vedamuthu, E. R. (2011) Functional Ingredients from Dairy Fermentations, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch14

Editor Information

  1. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 3

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. 332 NE Carmen Place, Corvallis, Oregon 97330, USA

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169

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CHAPTER TOOLS

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Keywords:

  • functional ingredients from dairy fermentations;
  • functional bio-ingredients and live cultures - use of live functional cultures;
  • functional cultures, in dairy fermentations and exopolysaccharide-producing (EPS) starter cultures;
  • traditional uses of EPS cultures - in viili production;
  • EPS, and cultures - for improving cheese quality;
  • flavor enhancement of cottage cheese - areas, in which cultures are used to improve quality;
  • probiotic cultures - considered as functional cultures;
  • functionality of probiotic cultures - adding value to dairy products and imparting health attributes;
  • functional bio-ingredients - and microbial metabolites;
  • microbial metabolites containing bacteriocins

Summary

This chapter contains sections titled:

  • Introduction

  • Functional Bio-ingredients: Live Cultures

  • Biopreservatives: Live Protective Cultures

  • Functional Bio-ingredients: Microbial Metabolites

  • References

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