Cover; Title Page; Copyright; Contents; List of Contributors; Part I Ingredients for Dairy Products Manufacturing; Chapter 1.1 Milk; 1.1.1 Milk Quality and Processing; Introduction; Milk Composition and Systems of Payment According to Milk Utilization; Milk Payment Systems; Other Parameters of Milk Quality Deriving from a Genomic Approach Proposed for Milk Payment Schemes; Other Aspects of Milk Quality for Specialty Dairy Products; Conclusions; References; 1.1.2 Milk Preparation for Further Processing into Dairy Products; Introduction; Market Milk; Fermented Milk; Cheese; ReferencesChapter 1.2 Starter Cultures1.2.1 Probiotics and Prebiotics; Probiotics; The Microbiota of Human GI Tract; Inflamm-Aging; Prebiotics; References; 1.2.2 Starter and Ancillary Cultures; Introduction; Lactic Acid Bacteria; Ancillary Cultures; References; Chapter 1.3 Other Ingredients; 1.3.1 Vitamins, Minerals, and Bioactive Compounds; Vitamins; Mineral Salts; Bioactive Compounds; New Technologies for Dairy Products Fortification; References; 1.3.2 Fruit and Vegetables; Definitions; Manufacturing Jams and Fruit Preparations; Innovation /Trends; High-Pressure TechnologyPulsed Electric Fields (PEF)Freeze Concentration; References; Chapter 1.4 Additives and Processing Aids; 1.4.1 Acidity Regulators, Preservatives, and Antioxidants; Identification and Coding; Nanotechnologies; Microencapsulation; Acidity Regulators, Preservatives, and Antioxidants; 1.4.2 Flavors, Colors, Thickeners, and Emulsifiers; Flavors; Colorants; Additives for Appearance, Consistency, and Stability; 1.4.3 Enzymes; Introduction; Milk Clotting; Rennet: Definition; Animal Rennet; Fermentation Chymosin or Recombinant Chymosin; Rennet Paste; Vegetable Rennet; Microbial Coagulants; LipaseTransglutaminaseLactase; Lysozyme; References; Part II Processing of Dairy Products; Chapter 2.1 Process innovation; 2.1.1 Enzymes Applications for the Dairy Industry; Use in Cheese Making; Applications for Shelf-Life Extension; Applications for Functional and Environmental Purposes; 2.1.2 Plant Cleaning and Sanitizing; Introduction; Dirt Features and Classification; Adhesion of Dirt and Bacteria; Dairy Industry Hygiene; Hygiene Management; References; 2.1.3 Membrane Technologies Applied to Cheese Milk; General Aspects; Characteristics of Membranes; Applications in the Cheese-Making ProcessOther Membrane Applications Related to Cheese Making2.1.4 Process/Product Control: Analysis of Cheese by Proteomics Techniques; Introduction; Target Milk Proteins Heterogeneity among the Mammalian Species of Interest for Dairy Industry; Urea Polyacrilamyde Gel Electrophoresis (Urea-PAGE); Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis; Isoelectric Focusing Electrophoresis; Two-Dimensional Electrophoresis; Liquid Chromatography and Mass Spectrometry; Capillary Electrophoresis; Conclusions; Chapter 2.2 Product innovation; 2.2.1 Functional Dairy Products Including Pro/Pre/Symbiotics