This type of unique initiative comes up in this book, where academicians and researchers associated with dairy science, have discussed different aspects of alternative and latest trends in dairy industry.

This book is compiled of eleven chapters, divided into three categories: First category is dedicated to processing techniques starting with a brief introduction of all the latest processing technologies in chapter 1, followed by chapters on High pressure processing, Pulsed electric field technology, cold plasma technology. Second category comprises of quality aspects in chapter 5 on aptamers, followed by microbial biosensors, FTIR spectroscopy, Nano Science in Dairy Quality. Third part comprises of application part with Enzyme Based Flavour Components, Applications of modified starch, Nutrigenomics.

The book would expand the insight of knowledge for dairy or food science students, researchers, dairy or pharma industry people and provides new information for exploring the deeper aspects of processing and quality of milk and other dairy products.

Manishkumar Parmar [B.Tech. (D.T.), MBA (Marketing Management)] is working as an Assistant Professor, Dairy Business Management Department, College of Dairy Science, Kamdhenu University, Gujarat Since 2010 to present date. Having more than 12 years of experience in academic field and about 4 years expertise in dairy industry. He has published 06 research papers in various journals. He has also published book chapters, popular articles, vernaculars articles etc. His expertise to educate trained and motivate milk producer/ farmer through various extension activities via demonstration, radio talk, TV shows etc.

Tanmay Hazra completed Ph.D. in Dairy Chemistry from NDRI, Karnal. He was awarded ICAR- SRF and Institute fellowship during pursuing Ph.D. He has published more than 22 research papers in various national and international journals; he also published 35 technical articles in different renowned magazines. He has received various awards including best paper award, young scientist award and young researchers from different scientific societies. Since 2016 he is working as an assistant professor in Kamdhenu University, Gujarat. He has completed 05 research projects from various funding agencies with one recommendation from AGRESCO. He also guided 06 M.Tech students.

Rohit G. Sindhav completed B.Tech and M.Tech in Dairy Technology from SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat. Presently he is working as an Assistant Professor at College of Dairy Science, Kamdhenu University, Amreli, Gujarat. He has published 08 research papers in various national & international journals. He has also published book, book chapters and popular articles.

CH.V.K. Sudheendra is working as an Assistant Professor in the Department of Dairy Microbiology, College of Dairy Science, Kamdhenu University, Gujarat, India. He received his BTech degree in Dairy Technology from Acharya N.G. Ranga Agricultural University, A.P., India, and his MSc (Dairying) in Dairy Microbiology from Anand Agricultural University, Anand, Gujarat. He has received young scientist award from different scientific societies. He is a life member of various scientific societies: IDA; AFSTI; AMI; SASNET-Fermented Foods. He has published several book chapters, research, review, and popular articles in national and international journals.

1.   Alternative (Eco-friendly) Milk Processing Systems - Kuntal Roy, Partha Pratim Debnath, Anindita Debnath, Ronit Mandal and Payal Karmakar

2.   High-Pressure Processing: Novel Technology in Dairy Industry - Subhash Prasad and Kunalkumar Ahuja

3.   Pulsed Electric Fields (PEF) Technology: Principle and Application in Food Processing - Himanshu Kumar Singh, Sunil Sakhala, Chandni Dularia and Shamim Hossain

4.   Cold Plasma Technology in Dairy and Food Industry - Akashkumar K. Solanki, Radhika Govani and Ashwin S. Hariyani

5.   Aptamer:Next Generation Analytical Tool for Dairy Industry - Ronit Mandal and Payal Karmakar

6.   Application and Advancement of Microbial Bio-Sensor in Food and Dairy Industry - Falguni Patra and Raj Kumar Duary

7.   Fourier Transform Infrared (FTIR) Spectroscopy: Principle and Application in Analysis of Dairy Products - Akshay Ramani, Chandrakanta Sen, Pavel Rout and Shamim Hossain

8.   Applications of Enzyme Based Flavour Components in Dairy Products - Partha Pratim Debnath, Anindita Debnath, Kuntal Roy, Payal Karmakar, Ronit Mandal and Jimi Roy Sarkar

9.   Applications of Modified Starch in Dairy and Food Products - Chandni Dularia and Rahul Thory

10.   Applications of Nano Science in Dairy Quality Aspect - Payal Karmakar and Ronit Mandal

11.   Nutrigenomics and Milk: A Perspective - Shikha Pandhi, Veena Paul and Arvind

12.   Metabolomics to Determine the Quality and Traceability of Milk - Akshay Ramani, Ankitkumar J. Thesiya, Amit P. Patel and Nikunj M. Vachhani