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Diabetic Rosogolla was manufactured by using low-fat cow milk. Six different combinations viz. type of chhana and two different concentrations (40° and 50° Brix) of cooking medium. All of the experimental samples and control were analyzed for physico-chemical, textural, and sensory properties. A 40° Brix concentration of cooking medium was preferred to give a highly acceptable Diabetic Rosogolla. The average composition of Diabetic Rosogolla is moisture-52.20%, fat-4.46%, protein-12.78%, sorbitol-29.66%, and ash-0.89%. Similarly, the rheological properties were hardness-7.85 N, cohesiveness-0.54, springiness-6.06 mm, gumminess-3.8 N, chewiness-26.07 Nmm, fracture force-4.1 N, adhesiveness-0.0272 Nmm, and stiffness-2.17 N/mm. This protocol can be adopted at commercial level and be used to serve the customers who desire fewer calories but cannot resist having the sweets after their meal.

210Peptides derived from milk proteins have been shown to exert beneficial effects on human health and therefore attracted the interest of researchers as a health promoting functional food. These biological properties may play an important role in the development of medical foods that treat or mitigate the effects of diseases. Bioactive peptide preparations have the potential to be used in the formulation of functional foods and cosmetics and as potent drugs having well-defined pharmacological effects. With the rise of consumer concerns about the natural components, milk-derived bioactive substances may have value in food preservation and nutraceuticals. Application of enrichment protocols such as membrane processing and chromatographic isolation may also be an area of future interest in the extraction of potent biofunctional peptides from milk and dairy products and their subsequent utilization as functional food ingredients. There is an insistent need to focus on developing novel facilities including advanced proteomics approaches, recombinant enzyme technologies, and microbial fermentation, to study the various impacts of bioactive peptides on expression of genes and also to optimize the nutritional and health effects of these compounds. Consequently allergenicity, toxicity, and stability of its biological functions during gastrointestinal digestion should be tested in formulation of products incorporated with bioactive peptides.

286Food spoilage is any undesirable change that renders a product unsafe for human consumption. Food spoilage causes enormous financial losses and is roughly estimated that almost 35% of the farm produce is spoiled due to several reasons. It is estimated that quarter of the world’s food commodities are lost through microbial activity alone. Spoilage of foods is a frequent problem, which impacts health, economy, and food security. To safeguard the food products and ensure public health several agencies are imposing food regulations including FSSAI, USFDA, CFIA, and others. The major objective of implementing regulation is to cater the needs of the consumers related to safe and wholesome food and food products.

104The APP of milk and milk products broadens the use of packaging materials to achieve a shelf stable product at room temperature. The primary motivation for the development of the UHT processing and aseptic packaging technology was to achieve a higher-quality product with the same level of microbiological safety as attained in traditional canning processes, lower production costs, increased convenience, continuous production, and lower nutrient loss. However, heat preservation requirements for food safety can and will affect quality. The more severe a sterilization process, the greater will be the degradation of food quality, both in consumer appeal and in nutritional factors, hence the UHT processing and aseptic packaging can be implemented. Indirect heating systems along with paperboard carton forming and packaging machine is the widely used technique for milk and milk products.

230The use of spores as probiotics appears to be expanding, with a growing number of products commercially available. In most countries, products marketed as pharmaceuticals must meet pre market criteria for efficacy and safety and it is equally clear that supposedly safe species cannot be taken for granted and every product must be evaluated on a case-by-case basis. In general, current government legislation does not provide definitions regarding the suitability of various bacteria for food and supplement use in developed countries as well as in India. Clostridium butyricum MIYAIRI 588 has been safely used as a probiotic for many years. Preventive effect of CBM preparation on the abnormalities of intestinal microflora due to Helicobacter pylori eradication therapy was not known. The mechanism by which CBM control diarrhea is by many ways and we only know few mechanisms and much work can be done in this area, and much remains to be done to substantiate the claim of spore formers as probiotics. Studies are urgently needed to further improve our understanding of the mechanisms of enterococcal pathogenesis, which should contribute to a better distinction between pathogenic and non-pathogenic strains. It is suggested that the use of enterococci, as commercial probiotic strains, should be possible on the basis of case-by-case studies, establishing their innocuity or at least the lack of acquired antibiotic resistance genes and proven virulence factors in vivo. Despite the successful therapeutic applications of Escherichia coli Nissle 1917, only limited information is available about the beneficial traits contributing to the strain’s probiotic character. The mechanisms underlying the probiotic nature especially at the molecular level yet have to be elucidated. To obtain possible links of these peculiarities to the probiotic nature of this strain the function and physiological roles of these and other, E. coli Nissle 1917 specific CDSs need to be experimentally studied. Further investigations into the taxonomic classification of the new taxa (Weissella) should take place to confirm the taxonomic status of the organism Weissella. Work should also focus on the clarification of the full amino acid sequence of weissellicin 110 and its possible application as a biopreservative. Weissella confusa PL9001 has a dual inhibitory activity on H. pylori, bactericidal activity, and prevention of adherence to gastric mucous cells. This has the potential to be developed as a new probiotic for the stomach by performing case-by-case research to establish the bio safety of the organism. Saccharomyces boulardii activities in the prevention and/or the treatment of diarrhea have been widely investigated and demonstrated. This yeast is frequently prescribed in a lyophilized form as a biotherapeutic 231agent. However, new data and further experimental studies should permit to better elucidate the mechanisms of action of the yeast and suggest new therapeutic applications. The mechanisms by which Butyrivibrio fibrisolvens bacteria inhibit colon cancer is still a mystery. Oral administration of the live B. fibrisolvens MDT-1 cells to mice suppressed ACF formation. The mechanisms underlying this event are presently unclear, remain to be clarified. Further research has to be carried out to find out these aspects and many trials have to be done before introducing this new strain as a commercial probiotic. Gene technology will certainly play a role in developing new strains, with gene sequencing allowing for an increased understanding of mechanisms and functionality of probiotics. The establishment of standards of identity for probiotic containing food products will serve to accelerate the development and availability of these food products. According to Barry Goldin, Ph.D., Professor at Tufts University School of Medicine, “The full potential of probiotics can only be realized when their benefits can be established scientifically. It is highly likely that benefits from current and future probiotics have gone undetected and, therefore, full utilization of these organisms has not been achieved”.

Newer variants of milk powders and milk-based powders are being produced are looking for prospective end users. Powders possess physical and functional properties that are of significance in its usage notably powder structure, particle size distribution, powder density, bulk density, particle density, occluded air, interstitial air, flowability, rehydration (wettability, sinkability, dispersibility, solubility), hygroscopicity, heat stability, emulsifying ability, water activity, stickiness, caking, and others. Some of the functional properties of significance to milk powders and milk-based powders are discussed in this review. Applications with regard to specific milk powders for reconstituted cheese making, coffee creamers, and those suited for milk chocolate and for the baking industry are described.

The demand for ultra-high-temperature (UHT) processed and aseptically packaged milk is increasing worldwide. A rise of 47% from 187 billion in 2008 to 265 billon in 2013 in pack numbers is expected. Selection of UHT and aseptic packaging systems reflect customer preferences and the processes are designed to ensure commercial sterility and acceptable sensory attributes throughout shelf life. Advantages of UHT processing include extended shelf life, lower energy costs, and the elimination of required refrigeration during storage and distribution. Desirable changes taking place during UHT processing of milk such as destruction of microorganisms and inactivation of enzymes occur, while undesirable effects such as browning, loss of nutrients, sedimentation, fat separation, cooked flavor also take place. Gelation of UHT milk during storage (age gelation) is a major factor limiting its shelf life. Significant factors that influence the onset of gelation include the nature of the heat treatment, proteolysis during storage, milk composition and quality, seasonal milk production factors, and storage temperature. This review is focused on the types of age gelation and the effect of plasmin activity on enzymatic gelation in UHT milk during a prolonged storage period. Measuring enzyme activity is a major concern to commercial producers, and many techniques, such as enzyme-linked immunosorbent assay, spectrophotometery, high-performance liquid chromatography, and so on, are available. Extension of shelf life of UHT milk can be achieved by deactivation of enzymes, by deploying low-temperature inactivation at 55 °C for 60 min, innovative steam injection heating, membrane processing, and high-pressure treatments.

In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of bread dough. Factors that affect the quality of sourdough are dough yield, temperature, type of starter culture, acidity of the medium, and the substrate. Sourdough is classified into 3 types (Types I, II, and III); the most widely used for commercial production is Type III. The sourdough fermentation has a number of beneficial effects that include prolonged shelf life, accelerated volume gain, delayed staling, improved bread flavor, and good nutritional value. Sourdough also improves sensory characteristics such as loaf volume, evenness of baking, color, aroma, taste, and texture of breads. Sourdough has been reported to contribute to extended shelf life by inhibiting spoilage bacteria and mold growth.

Low-fat sweet syrup cheese ball (Rosogolla) was manufactured by using low-fat cow milk and implementing six different combinations viz. type of chhana and two different concentrations (40 and 50o Brix) of cooking medium. Experimental Rosogolla samples and control were analysed for physico-chemical, textural and sensory properties. A 40o Brix concentration of sugar syrup as a cooking medium gave a highly acceptable low-fat Rosogolla. Average composition of low-fat Rosogolla is, moisture—49.83%, fat—4.66%, protein—11.85%, sorbitol—32.41% and ash—0.90%. Rheological properties of the most acceptable low-fat Rosogolla were hardness—6.78 N, springiness—5.72 mm, gumminess—3.2 N, chewiness—18.92 Nmm and stiffness—0.95 N/mm.

Clotted cream, a traditional dairy product, provides health-beneficial nutrients along with calcium, fat, protein, riboflavin, folic acid, magnesium, phosphorus, zinc, and vitamins A, B 12 , and D. Clotted cream is a thick creamy dairy product, made by skimming the thickened layer formed on the top of unhomogenized cream that has been heated at a low temperature and allowed to cool for a long time without disturbing it. Clotted cream is produced by small cottage industries in Cornwall as well as some parts of Somerset, Dorset, Herefordshire, Pembrokeshire, and the Isle of Wight. Traditionally, clotted cream was manufactured by heating strained cow or buffalo milk in open vats for longer durations, and currently manufacturers follow either a farmhouse or commercial method for producing clotted cream at a large scale under hygienic conditions.

Aseptic packaging is a well-accepted technique for the preservation of liquid and particulate foods. Sterilization of food packaging materials and food contact surfaces is indispensable in the aseptic packaging system. The common methods of sterilization include chemical methods, thermal methods, and radiation methods. Hydrogen peroxide sterilization followed by hot air is the most common method used in aseptic packaging. Sterilization of packaging materials using hydrogen peroxide followed by ultraviolet (UV) irradiation and heat also has been accepted for industrial application, and its application is expected to grow for aseptic processing and packaging. Dry heat sterilization is not suitable for heat-sensitive packaging materials like many plastic items. Hot air is used as a sterilizing agent for paper-based packaging materials, while saturated steam is a preferred treatment method for sterilizing metal food contact surfaces. The combination of peracetic acid with hydrogen peroxide and heat also deserves attention to the sterilization of food contact surfaces in aseptic packaging. Light pulse technique appears to be an effective nonthermal method of sterilization of packaging materials and equipment surfaces in aseptic packaging systems and is being used in many commercial aseptic systems. Ionizing radiation is not commercially implemented in-line with aseptic packaging systems due to its high cost and nonuniform dose delivery to preformed containers. Presently, industries are trying to move away from chemical methods to new nonthermal methods such as light pulse, UV laser light, γ-rays, electron beams, and plasma discharge for the sterilization of packaging materials. The design of cost-effective machines and sterilization processes of these methods are the most important tasks to be accomplished before in-line sterilization of food packaging materials and food contact surfaces.

Probiotics are the live microorganisms which when administered in adequate amounts confer a health benefit on the host. Research has indicated that probiotics provide various health benefits to consumers such as reduction in different forms of diarrhoea, antimutagenic effect, alleviation of lactose intolerance and immunomodulation. But these effects are considered to be strain dependent and also depend on a number of other technological factors. For any organism to be considered as probiotic, it must survive the upper gastrointestinal (GI) passage tract and must remain viable at the site of its action, and it must be able to function in the gut environment. Various techniques have been applied to enhance viability of probiotics, and encapsulation is a method whereby the organism is entrapped in a matrix so that it can withstand passage of GI tract. The chapter provide various aspects of microencapsulation in probiotics.

Milk, being an ideal food containing carbohydrates, proteins, fat, and vital minerals, is consumed by all sections of the population. An increase in the rate of production of milk, demand for a continuous supply, and its perishable nature are some of the factors that make processing of milk necessary. Milk is prone to microbial growth and needs to be processed to extend the shelf life from hours to days/months. Nowadays, the prime goal of milk processors is extending the shelf life of milk and milk products without compromising their quality and safety. In general, the use of heat is a well-established method that is practiced in dairy industries to guarantee the microbiological safety of milk and its subproducts. However, the processing of milk through heating had a noticeable evolution during the twentieth century that has continued until the present time. Processing by heat treatment (pasteurization, sterilization, ultra-high temperature) or nonthermally (high-pressure processing, pulse electric field, ultrasonic) can enhance the shelf life of milk by killing pathogenic microflora. Apart from heat treatment, packaging also contributes in maintaining the quality of milk and milk products by preventing postprocess contamination.

Probiotics are known for their health beneficial effects and are established as dietary adjuncts. Probiotics have been known for many beneficial health effects. In this view, there is interest to find the potential probiotic strains that can exhibit antioxidant properties along with health benefits. In vitro and in vivo studies indicate that probiotics exhibit antioxidant potential. In this view, consumption of probiotics alone or foods supplemented with probiotics may reduce oxidative damage, free radical scavenging rate, and modification in activity of crucial antioxidative enzymes in human cells. Incorporation of probiotics in foods can provide a good strategy to supply dietary antioxidants, but more studies are needed to standardize methods and evaluate antioxidant properties of probiotics before they can be recommended for antioxidant potential. In this paper, the literature related to known antioxidant potential of probiotics and proposing future perspectives to conduct such studies has been reviewed.