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## Meet the editors

Dr. Salam A. Ibrahim is a food science research professor in the food and nutritional sciences program at North Carolina A&T State University. Dr. Ibrahim established a research program in dairy starter cultures, food safety, and probiotics. He has successfully conducted projects that were funded by the NIFA-US-DA, DHS, other funding agencies, and the private sector. Many of his funded projects have focused on the isolation of beneficial

strains and the functional characterization of related health benefits. Dr. Ibrahim became specifically interested in the characteristics of Lactobacillus bulgaricus and the effects it has on the quality of yogurt. Currently, he is interested in isolating novel bacterial strains of L. bulgaricus and other lactic acid bacteria, as well as novel delivery systems and new food applications.

Dr. Tahl Zimmerman is an expert biochemical food scientist and Food and Nutritional Sciences lecturer at North Carolina Agricultural and Technical State University. His research interests include the functionality and preservation of probiotic bacteria in dairy products and the development of novel food safety applications. Dr. Zimmerman recently identified choline kinase as an antimicrobial target in Gram-positives as well as a new technique for monitoring the activity of this enzyme. He is currently working to apply this new knowledge in the preservation of food products, including dairy products. Dr. Zimmerman has also developed several dairy-based classroom and lab exercises designed to improve students' understanding of biochemistry and other basic sciences underlying Food Sciences and has worked hard to improve the curriculum at North Carolina A&T.

Dr. Rabin Gyawali is a research scientist (microbiologist) of food science. His research focuses on various aspects of food microbiology and safety. In particular, his research interests relate to dairy science, food fermentation, probiotics and prebiotics, natural antimicrobials, food safety, and human health. To date, he has published more than twenty peer-reviewed articles and six book chapters dealing with these topics.

Contents

**Section 1**

**Section 2**

Cheeses

**Section 3**

*by Vladimir Ermolaev*

*and Howard Moskowitz*

Milk By-Products Utilization

*by Syed Mansha Rafiq and Syed Insha Rafiq*

Cases of South Africa and Zimbabwe

*by Chari Felix and Ngcamu Bethuel Sibongiseni*

Mind Genomics, and Predictive Viewpoint Typing *by Ryan Zemel, Somsubhra Gan Choudhuri, Attila Gere, Himanshu Upreti, Yehoshua Deite, Petraq Papajorgji* 

and Technology

**Preface III**

Introduction **1**

**Chapter 1 3**

Dairy Food Processing Technology **11**

**Chapter 2 13**

**Chapter 3 31**

Supply Chains and Consumers **39**

**Chapter 4 41**

**Chapter 5 59**

Introductory Chapter: Overview of Trends in Dairy Science

*by Tahl Zimmerman, Rabin Gyawali and Salam A. Ibrahim*

Study of the Kinetics of Vacuum Drying of Hard and Semihard

A Synthesis of Risks in Dairy Value Chains in Southern Africa:

Mind, Consumers, and Dairy: Applying Artificial Intelligence,

## Contents



Preface

The dairy industry has faced several challenges that impact dairy food quality and consumer acceptability. As a response to these challenges, this book presents a different approach to address these issues facing the dairy industry and includes seven chapters dealing with dairy processing, probiotic characteristics, and current issues related to consumers. The book is divided into four sections and begins with an introductory section that describes the background and history of dairy science along with recent developments. The second section is related to dairy processing technology and covers drying processes and by-product utilization. The third section of the book consists of two chapters that address dairy supply chain risks and issues related to consumer decisions about dairy products. Finally, the last section deals with dairy foods as functional food products and the probiotic

**Salam A. Ibrahim, PhD, Tahl Zimmerman, PhD, and Rabin Gyawali, PhD**

North Carolina A&T State University, Greensboro, North Carolina, USA

characterization of yogurt starter culture.

*by Ayowole Oyeniran, Rabin Gyawali, Sulaiman O. Aljaloud,* 

*Albert Krastanov and Salam A. Ibrahim*
