Open access peer-reviewed Edited Volume

Current Issues and Challenges in the Dairy Industry

Edited by Salam Ibrahim

North Carolina Agricultural and Technical State University


Rabin Gyawali

North Carolina Agricultural and Technical State University

Tahl Zimmerman

North Carolina A&T State University

The dairy industry has faced several challenges that have impacted dairy food quality and consumer acceptability. This book presents a different approach to address current issues and challenges facing the dairy industry. The book consists of seven chapters dealing with dairy processing, current issues related to consumers, and probiotic characteristics. We hope that this first edition can build interest among other scientists to join our future effort to write a more comprehensive book on this topic.

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Current Issues and Challenges in the Dairy IndustryEdited by Salam Ibrahim

Published: May 27th 2020

DOI: 10.5772/intechopen.78123

ISBN: 978-1-78984-356-9

Print ISBN: 978-1-78984-355-2

eBook (PDF) ISBN: 978-1-83880-339-1

Copyright year: 2020

Books open for chapter submissions

2908 Total Chapter Downloads

1 Crossref Citations

3 Dimensions Citations


Open access peer-reviewed

1. Introductory Chapter: Overview of Trends in Dairy Science and Technology

By Tahl Zimmerman, Rabin Gyawali and Salam A. Ibrahim


Open access peer-reviewed

2. Study of the Kinetics of Vacuum Drying of Hard and Semihard Cheeses

By Vladimir Ermolaev


Open access peer-reviewed

3. Milk By-Products Utilization

By Syed Mansha Rafiq and Syed Insha Rafiq


Open access peer-reviewed

4. A Synthesis of Risks in Dairy Value Chains in Southern Africa: Cases of South Africa and Zimbabwe

By Chari Felix and Ngcamu Bethuel Sibongiseni


Open access peer-reviewed

5. Mind, Consumers, and Dairy: Applying Artificial Intelligence, Mind Genomics, and Predictive Viewpoint Typing

By Ryan Zemel, Somsubhra Gan Choudhuri, Attila Gere, Himanshu Upreti, Yehoshua Deite, Petraq Papajorgji and Howard Moskowitz


Open access peer-reviewed

6. Development of Functional Cheeses with Fructooligosaccharides

By Diana Palatnik, Noelia Rinaldoni, Diego Corrales, María L. Rolon, Haydée Montero, Germán Aranibar, María L. Castells, Noemi Zaritzky and Mercedes E. Campderrós


Open access peer-reviewed

7. Probiotic Characteristics and Health Benefits of the Yogurt Bacterium Lactobacillus delbrueckii sp. bulgaricus

By Ayowole Oyeniran, Rabin Gyawali, Sulaiman O. Aljaloud, Albert Krastanov and Salam A. Ibrahim


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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