Fermented Milk and Dairy Products

Didier Montet (Edited By) Dr Montet obtained his PhD in food microbiology in 1984, and his HDR in 1993. He is now retired (since 2021) from Cirad, France where he was food safety team leader. He is now the director of his microenterprise of food expertise based in France. In 2023 he was also elected as a member of the French Veterinary Academy as a food safety specialist. He conducted research in food safety and microbial ecology and was a national expert in biotechnology and additives at the French Food Safety Agency (ANSES) for 15 years. He is a recognised international expert (FAO, French embassies, international foundations) and has published 230 articles, 46 book chapters and 16 books in the field of fermentation, traceability and mycotoxins. He was the director of 36 PhD theses and participated in 8 European projects. He has also developed a collective expertise methodology to identify food hazards.Gargi Dey (Edited By) Dr Gargi Dey gained her PhD in the Agricultural & Food Engineering Dept, IIT Kharagpur, India in 2001. She works as an Associate Professor in the KIIT School of Biotechnology, KIIT University and was elected as a Secretary of the Indian Association of Food Protection in North America in 2023. Her research has been conducted in functional food, nutraceuticals, probiotics, food safety and microbial ecology. She has published 50 articles and 11 book chapters in the field of probiotics, inflammation, wine fermentations, traceability and enzymes. She has also been the project leader in 5 projects funded by the Dept of Science & Technology and the Dept of Biotechnology for the Government of India. Additionally, she is the co-founder of a company Gut Leben Inc., San Diego, and the US-based company specializes in multi-functional beverages for chronic diseases.Mohamed Ali Ayadi (Edited By) Professor Mohamed Ali Ayadi is a specialist in agri-food worldwide and he has more than 20 years of experience in academic and industrial fields. Currently, he is a professor at the University of Liège and is in charge of the laboratory of quality and safety of agri-food products at Gembloux Agro Bio Tech. Over the years, he has developed dual expertise in the areas of the impact of thermal processes on the quality and functionality of agri-food products and in the field of quality management and food safety. With a h index of 36 and 4598 citations (Google scholar), he has co-authored more than 100 articles in international journals and 3 books. He has also directed 9 doctoral theses and directed and co-directed several projects related to higher education. During his academic career, he has been actively involved in learning and teaching related to quality, food science and technology and has been involved in multiple projects with European and African project partners. He is fluent in French, Arabic, and English and has a flexible and open approach to the daily challenges of his professional life.Ramesh C Ray (Series Edited By) Ramesh C. Ray, Ph.D., is an agriculture and food microbiologist, author, editor and is currently serving as an adjunct professor in industrial biotechnology at Siksha 'O' Anusandhan (SOA), deemed to be University, Bhubaneswar, India. He is a former distinguished member of Agricultural Research Service of the Indian Council of Agricultural Research (ICAR), New Delhi, and Head of the Regional Centre, ICAR-Central Tuber Crops Research Institute at Bhubaneswar, India. Dr. Ray has over 45 years of research experience in agriculture, food, and industrial microbiology. He has published around 250 research and scientific articles including 80 book chapters, edited and co-edited 26 books, and co-authored three books. Dr. Ray was a visiting professor and scientist at several universities and research institutes in India and abroad and a consultant on sweet potato with the International Potato Center (CIP). He was a guest faculty member in Applied Microbiology at Utkal University, India, from 2000 to 2010. Dr. Ray is a Distinguished Fellow of the National Academy of Agricultural Sciences, New Delhi, and the National Academy of Biological Sciences, Chennai, India. His name is included among the top 2% of scientists in the world (in the year 2020-2024) in the database prepared by Stanford University.

• 1: Fermented Milk and Dairy Products, From Artisanal to Industrial Products 2: Principles of Milk Coagulation 3: Acidophilus Milk: Quality Characteristics, Flavour Chemistry and Health Benefits 4: Classification, Characterization and Categorization of Cheese from a Global Perspective 5: The Microbial Ecology of Milk Kefir and Koumiss 6: Fermented Milk Products Typical for Central and Eastern Europe 7: Physicochemical Characteristics of Algerian Camel Milk and Derived Fermented Products 8: Cultural Diversity in Fermented Dairy Products: Insights from Morocco, Tunisia, and Algeria 9: Manufacturing Processes and Physicochemical Analysis of Various Raw and Fermented Milks in Urban Areas in Niger: A Case Study 10: Production and Quality of Fermented Milk in Cameroon 11: Safety of Fermented Milk Products 12: Fermented Dairy Products and Their Health Relevance: Functional and Therapeutic Properties 13: Effects of the Fermentation Process on the Allergenicity of Milk Proteins 14: Advances in Plant-Based Yogurt and Cheese Alternatives 15: Fermented Milk and Dairy Products: Market Size and Global Trends 16: Interactions Between Lactic Acid Bacteria and the Redox Environment and Their Effects on the Quality of Hard and Semi-Hard Cheeses