Of late, there has been a paradigmatic shift in dairy and food processing sector towards “functional foods”. In contrast to many other markets, the major format for functional ingredient has been probiotic as food supplements, rather than the most popular formats – spoonable and drinkable dairy foods. With the growing awareness about the promise of healthier foods, beverages and supplements, the likes of probiotic-fortified yoghurt, buttermilk, omega-3-fortified health drinks and baby foods are winning over swathes of Indian consumers, specially in the metropolises like Mumbai, Bangalore and Delhi. Considering several burgeoning issues around functional/probiotic foods, this book – carrying 42 chapters -- examines various microbiological, biochemical and technological aspects of dairy foods, especially in the Indian perspective.

The contributors are scientists actively engaged in their respective areas of specialization.