Dairy Products and Health

$160.00 – $252.00

Tatiana Colombo Pimentel, PhD – Professor, Federal Institute of Paraná, Paranavaí, PR, Brazil
Marciane Magnani, PhD – Department of Food Engineering, Federal University of Paraíba, João Pessoa, PB, Brazil
Elane Schwinden Prudencio, PhD – Department of Chemistry and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil

Series: Food Science and Technology
BISAC: TEC012000
DOI: https://doi.org/10.52305/XXQT1047

Dairy products and health is a book covering the processing of dairy products with improved health properties and related aspects. Chapters include information about functional dairy products added with probiotics, prebiotics, synbiotics, postbiotics, exopolysaccharides, fruits, and plant extracts. Furthermore, aspects of Staphylococcus aureus in the dairy chain and consequent health impact are discussed.

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Table of Contents

Preface

Chapter 1. Staphylococcus Aureus in the Dairy Production Chain
Maria Schirone and Pierina Visciano
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy

Chapter 2. Health-Promoting Effects of Probiotic Fermented Dairy Products
Hadi Pourjafar¹, Fereshteh Ansari²,³,⁴, Haniyeh Rasouli Pirouzian⁵, Ali Bahadori⁶, Tatiana Colombo Pimentel⁷, Esmaeel Mirzakhani⁵ and Mojtaba Ziaei⁸
¹Alborz University of Medical Sciences, Dietary Supplements and Probiotic Research Center, Karaj, Iran
²Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
³Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
⁴Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Tabriz, Iran
⁵Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
⁶Department of Medical Microbiology, Sarab Faculty of Medical Sciences, Sarab, Iran
⁷Federal Institute of Paraná, Paranavaí, Brazil
⁸Medicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran

Chapter 3. Prebiotics, Probiotics, Synbiotics, and Postbiotics in Dairy Products
Esther Rocha Zacheu¹, Maria Helena Machado Canella², Amanda Alves Prestes², Adriano Gomes da Cruz³, Tatiana Colombo Pimentel⁴ and Elane Schwinnden Prudencio¹,²
¹Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Itacorubi, Florianópolis, Santa Catarina, Brazil
²Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, Florianópolis, Santa Catarina, Brazil
³Department of Food, Federal Institute of Education, Sciences and Technology of Rio de Janeiro, Rio de Janeiro, Brazil
⁴Federal Institute of Paraná, Paranavaí, Paraná, Brazil

Chapter 4. The Improvement of the Functional Potential of Dairy Products Using Fruits and Plant Extracts
Amanda Alves Prestes², Maria Helena Machado Canella¹, Tatiana Colombo Pimentel², Cristiane Vieira Helm³, Manuela Rotili da Silveira⁴, Laiz Queiroz Lanznaster⁴, Esther Rocha Zacheu Giancoli⁴ and Elane Schwinden Prudencio¹,⁴
¹Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, Florianópolis, Santa Catarina, Brazil
²Federal Institute of Paraná, Paranavaí, Paraná, Brazil
³Brazilian Agricultural Research Corporation (Embrapa Florestas), Guaraituba, Colombo, Paraná, Brazil
⁴Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil

Chapter 5. An Approach to the Innovative Better-for-You Ice Cream Category
Laiz Queiroz Lanznaster¹, Amanda Alves Prestes², Maria Helena Machado Canella², Adriana Dantas², Tatiana Colombo Pimentel³ and Elane Schwinden Prudencio¹,²
¹Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
²Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, Florianópolis, Satna Catarina, Brazil
³Federal Institute of Paraná, Paranavaí, Paraná, Brazil

Chapter 6. Brown Cheese (Brunost): Health and Technological Aspects
Manuela Rotili da Silveira¹, Amanda Alves Prestes², Maria Helena Machado Canella², Tatiana Colombo Pimentel³ and Elane Schwinden Prudencio¹,²
¹Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
²Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, Florianópolis, Santa Catarina, Brazil
³Federal Institute of Paraná, Paranavaí, Paraná, Brazil

Chapter 7. The Impact of Milk Polar Lipids on Cardiometabolic Health
Marie-Caroline Michalski
CarMeN laboratory, INRAE, Inserm, Université Claude Bernard Lyon, Université de Lyon

Chapter 8. Functional Dairy Products: The Application of Probiotic Lactic Acid Bacteria and Production of Exopolysaccharides and Bacteriocins
Ivania S. dos S. Silva¹, Thamirys de L. Souza¹ and Haíssa R. Cardarelli²
¹Postgraduate Program in Food Science and Technology, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
²Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, Paraíba, Brazil

Index

Editor’s ORCID iD

Tatiana Colombo Pimentel – 0000-0003-4600-8932
Marciane Magnani – 0000-0002-7771-0479
Elane Schwinden Prudencio – 0000-0003-4600-8932

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