Probiotic dairy products / edited by Adnan Y. Tamime, Linda V. Thomas.

Format:

Book

Contributor:

Tamime, A. Y., editor.

Thomas, Linda V., 1955- editor.

Series:

Society of Dairy Technology series.

Society of Dairy Technology Series

Language:

English

Subjects (All):

Dairy microbiology.

Dairy products in human nutrition.

Probiotics.

Physical Description:

1 online resource (411 pages) : illustrations.

Edition:

Second edition.

Place of Publication:

Hoboken, New Jersey : Wiley Blackwell, 2018.

Summary:

"Probiotic Dairy Products, Second Edition, looks at the 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. This new edition boasts a new co-editor, a number of new contributing authors, and 4 brand new chapters on the following topics: History of Probiotics Prebiotic components Probiotic Research: Human and Mechanistic Studies Production of Vitamins, EPS, and Bacteriocins This book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide"-- Provided by publisher.

"This book reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques"-- Provided by publisher.

Contents:

Intro

Title Page

Copyright Page

Contents

List of Contributors

Preface to the Technical Series, Second Edition

Preface to the Technical Series, First Edition

Preface to the Second Edition

Preface to the First Edition

Chapter 1 Microbiota of the Human Gut

1.1 Background

1.2 The human GI tract and its microbiota

1.3 Functions of the GI microbiota

1.4 Influences on the GI tract and its microbiota

1.5 Conclusions

References

Chapter 2 Probiotics: The First 10 000 Years

2.1 In the beginning

2.2 The intervention of science

2.3 A remarkable sequence of important discoveries

2.4 Could disinfection be the solution?

2.5 On the cusp of a major breakthrough

2.6 The urge for progress switches to the USA (1914-1931)

2.7 Meanwhile, in Europe

2.8 The ultimate breakthrough comes from Japan?

2.9 Conclusions

Acknowledgements

Chapter 3 Genomic Characterisation of Starter Cultures and Probiotic Bacteria

3.1 Introduction

3.2 Genome sequencing and comparative genomics: insights into evolution and adaptation to dairy environments

3.2.1 Phylum Firmicutes

3.2.2 Phylum Actinobacteria

3.2.3 Other micro-organisms

3.3 Application of genome analysis to LAB and bifidobacteria

3.3.1 In silico safety assessment of LAB and bifidobacteria

3.3.2 Unravelling LAB and bifidobacteria properties

3.4 Concluding remarks

Chapter 4 Production and Maintaining Viability of Probiotic Micro-organisms in Dairy Products

4.1 Introduction

4.2 Probiotic micro-organisms

4.2.1 General characteristics

4.2.2 Examples of commercial starter culture blends

4.3 Economic value

4.4 Unfermented probiotic milk

4.5 Probiotic fermented milks and beverages

4.5.1 Lactic acid fermentations

4.5.2 Yeast-lactic acid fermentations.

4.5.3 Mould-lactic acid fermentations

4.5.4 Quality appraisal of probiotic fermented milks

4.6 Probiotic cheeses

4.6.1 Methods of introduction of probiotics in cheese

4.6.2 Probiotic strain selection for cheesemaking

4.6.3 Very hard and hard cheese varieties

4.6.4 Semi-hard varieties

4.6.5 Brined cheeses

4.6.6 Soft cheeses

4.6.7 Pasta Filata cheeses

4.6.8 Miscellaneous cheeses

4.7 Probiotic ice-cream, frozen desserts and frozen yoghurt

4.7.1 Background

4.7.2 Ice-cream

4.8 Dried probiotic dairy products

4.8.1 Introduction

4.8.2 Infant formula

4.8.3 Dairy-based dried products

4.9 Miscellaneous probiotic dairy products

4.9.1 Fat-based products

4.9.2 Long shelf-life fermented milk drinks or beverages

4.9.3 Milk- and water-based cereal puddings

4.9.4 Mousses, desserts and spreads

4.10 Viability of probiotic micro‐organisms

4.10.1 Composition of the fermentation medium

4.10.2 Viability as affected by oxygen

4.11 Approaches to improve the viability of the probiotic micro‐organisms in the product

4.11.1 Selection of bacterial strain(s)

4.11.2 Type of packaging container

4.11.3 Rate of inoculation

4.11.4 Two-stage fermentation

4.11.5 Microencapsulation technique

4.11.6 Supplementation of the milk with nutrients

4.11.7 The use of oxygen scavengers

4.11.8 The addition of cysteine

4.12 Future developments and overall conclusions

Acknowledgement

Chapter 5 Current Legislation of Probiotic Products

5.1 Introduction and background

5.2 The situation in Japan

5.2.1 Subsystems of FOSHU

5.2.2 Essential elements for obtaining FOSHU approval

5.2.3 Features of the new category of foods with function claims

5.2.4 Unique features of the Japanese FOSHU system

5.3 The legislative situation in the European Union.

5.3.1 Relevant EU food safety legislation

5.3.2 Novel food regulation in the European Union

5.3.3 Genetically modified organisms

5.3.4 EU food-labelling provisions

5.3.5 EU nutrition and health claims

5.3.6 Types of health claims

5.4 The USA's legislative situation on probiotics and related health claims

5.4.1 Claims and labelling in the USA

5.4.2 The role of the Federal Trade Commission (FTC) and legal challenges

5.5 The Canadian legislative situation regarding health claims and functional foods

5.5.1 Background

5.5.2 Health claims on foods in Canada

5.5.3 Probiotic claims

5.6 Health foods and functional foods in China

5.6.1 Introduction

5.6.2 Chinese legislative structures

5.6.3 The healthy (functional) foods sector in China and its regulation

5.6.4 Types of health claims in China and their approval

5.6.5 China's probiotic market size and potential

5.7 Codex Alimentarius Commission (CAC)

5.7.1 Background

5.7.2 Acceptance of Codex standards and their role in the World Trade Organisation (WTO)

5.7.3 Codex and food‐labelling claims

5.7.4 Codex standard for fermented milks

5.8 Some conclusions and possible future legislative prospects for probiotics

Chapter 6 Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures

6.1 Introduction

6.2 Classification

6.3 Phenotypic methods

6.3.1 Differential plating

6.3.2 Carbohydrate fermentation-based methods

6.3.3 Spectroscopic methods

6.3.4 Fluorescence dyes-based methods

6.4 Genetic methods

6.4.1 Polymerase chain reaction-based methods

6.4.2 DNA banding pattern-based methods

6.4.3 DNA sequencing-based methods

6.4.4 Probe hybridisation methods

6.5 Conclusions

Chapter 7 Prebiotic Ingredients in Probiotic Dairy Products.

7.1 Introduction

7.2 Criteria for an ingredient to be classified as a prebiotic

7.3 Health benefits of prebiotics and their mechanisms of action

7.3.1 Short-chain fatty acids and human metabolism

7.3.2 Mineral absorption

7.3.3 Energy intake and appetite regulation

7.3.4 Lipid metabolism

7.3.5 Immune function modulation of prebiotics

7.3.6 Colorectal cancer risk and prebiotics

7.3.7 Gut permeability

7.3.8 Colon motility and faecal bulking with application to constipation

7.4 Inulin-type fructans as prebiotics

7.4.1 Determination of inulin-type fructans

7.4.2 Production of inulin-type fructans

7.4.3 Physical and chemical characteristics of inulin-type fructans and application in the food industry

7.4.4 Prebiotic effects of inulin-type fructans

7.4.5 Health benefits of inulin-type fructans

7.5 Galactooligosaccharides as prebiotics

7.5.1 Production and determination of galactooligosaccharides

7.5.2 Application of galactooligosaccharides in the food industry

7.5.3 The prebiotic effect of galactooligosaccharides

7.5.4 Infant nutrition and galactooligosaccharides

7.5.5 Health benefit of galactooligosaccharides

7.6 Resistant starch and other glucose‐based non‐digestible carbohydrates

7.7 Xylooligosaccharides

7.8 Other potential prebiotics candidates and summary

Chapter 8 An Overview of Probiotic Research: Human and Mechanistic Studies

8.1 Mechanisms underlying probiotic effects

8.1.1 Probiotic effects on the gut microbiota and its metabolites

8.1.2 Probiotic immune modulation

8.1.3 Probiotic effects on gut barrier function

8.1.4 Probiotics and the gut-brain axis

8.1.5 Probiotic mechanisms in the urogenital tract

8.1.6 Survival of the gut microbiota through the gut

8.2 Probiotic human studies: gastrointestinal conditions.

8.2.1 Inflammatory bowel disease (IBD)

8.2.2 Irritable bowel syndrome (IBS)

8.2.3 Constipation

8.2.4 Diarrhoeal diseases

8.2.5 Paediatric conditions

8.3 Probiotic research: human studies investigating extra-intestinal conditions

8.3.1 Common infectious diseases

8.3.2 Allergic diseases

8.3.3 Urogenital conditions

8.3.4 Obesity-related disease

8.3.5 Liver disease

8.3.6 Cancer

8.3.7 Immune disorders: HIV

8.3.8 Trials investigating aspects of the gut-brain axis

8.4 Conclusions

Chapter 9 Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria

9.1 Introduction

9.2 Vitamin production by probiotic bacteria

9.2.1 Background

9.2.2 Folate

9.2.3 Vitamin B12

9.2.4 Riboflavin and thiamine

9.2.5 Vitamin K

9.3 Exopolysaccharides (EPS) production by probiotic bacteria

9.3.1 Introduction

9.3.2 Classification of exopolysaccharides

9.3.3 Health benefits of exopolysaccharides

9.4 Production of bacteriocins by probiotic cultures

9.4.1 Background

9.4.2 Production of antimicrobials as a probiotic trait

9.4.3 Classification of bacteriocins

9.4.4 Antimicrobial potential of Lactobacillus spp.

9.4.5 Antimicrobial potential of Bifidobacterium spp.

9.4.6 Other lactic acid bacteria species with antimicrobial potential

9.5 Overall conclusions

Chapter 10 Future Development of Probiotic Dairy Products

10.1 Developments in the probiotic field in the European Union (EU)

10.2 The current probiotic market and its trends

10.3 Recent developments in the probiotic research

10.4 Future target areas for research and conclusion

Index

EULA.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781119214120

1119214122

9781119214113

1119214114

9781119214137

1119214130

OCLC:

990778375