Advances in Dairy Microbial Products

Advances in Dairy Microbial Products
Copyright
Contents
List of contributors
1 Global scenario of fermented dairy products: current advancements and future challenges
1.1 Introduction
1.2 Bioactive peptides in fermented milk products
1.3 Advances in the genomics and metabolomics of dairy lactobacilli
1.4 Microencapsulation of a probiotic and prebiotic
1.4.1 Encapsulation of live cells
1.4.1.1 Matrices used for encapsulating microorganisms
Alginates
Carrageenan
Gums
Chitosan
Starch
Cellulose
Gelatin
Protein-based encapsulating agents
1.4.2 Probiotic encapsulation in methods
1.5 Recent advances on lactose intolerance
1.5.1 Management of lactose intolerance
1.6 Exopolysaccharides from fermented dairy products
1.6.1 Functional properties
1.6.2 Food applications
1.7 Conclusion and future prospective
References
2 Recent advances in microbial diversity usage in fermented dairy microbial products
2.1 Introduction
2.2 Global trends and consumption patterns of milk products
2.3 History of fermented dairy products
2.4 Fermentation
2.4.1 Fermentation process
2.4.1.1 Mechanism of gel formation
2.4.1.2 Physicochemical changes
2.5 Classification of fermented milk
2.6 Role of microorganism in milk fermentation technology
2.6.1 Bacteria
2.6.1.1 Lactic acid bacteria
Antimicrobial compounds
Use as starter cultures
Used as a preservative
2.6.1.2 Non-lactic acid bacteria
2.6.1.3 Fungi
2.6.1.4 Yeasts
2.6.1.5 Pathogenic contaminants
2.7 Ecology of fermented microorganism
2.8 Types of dairy products
2.8.1 Dairy products
2.8.2 Curd
2.8.3 Yogurt
2.8.4 Cheese
2.8.5 Butter
2.8.6 Kefir
2.9 Role of advance biotechnology in fermentation technology
2.10 Factors affecting quality of dairy drink
2.10.1 Quality of raw milk
2.10.2 Type of raw milk
2.10.3 Homogenization
2.10.4 Starter culture
2.10.5 Culturing conditions
2.10.6 Cooling
References
3 Recent trends in fungal dairy fermented foods
3.1 Introduction
3.2 Status of milk production in India and assorted fermented dairy foods
3.2.1 Cultured milk products
3.2.1.1 Naturally fermented milks
3.2.2 Starter culture-dependent fermented milks
3.2.2.1 Yogurt
3.2.2.2 Dahi
3.2.2.3 Acidophilus milk
3.2.2.4 Bifidus milk
3.2.2.5 Acidophilus-bifidus milk (AB culture)
3.2.2.6 Bulgarian buttermilk
3.2.2.7 Kefir
3.2.2.8 Koumiss
3.2.2.9 Acidophilin
3.2.2.10 Mil-mil and yakult
3.2.2.11 Cheese
3.3 Microorganisms in dairy fermented foods with reference to fungi
3.3.1 Yeasts: A brief overview of yeasts and their role in dairy fermentation
3.3.2 Saccharomyces cerevisiae boulardii
3.4 Yeast fermented dairy products
3.4.1 Koumiss
3.4.2 Kefir
3.4.3 Leben
3.4.4 Liqvan (Lighvan/Levan)
3.5 Mold: A brief overview of molds and their role in dairy fermentation
3.5.1 Viili
3.5.2 Norwegian tettemelk and Swedish långfil
3.5.3 Role in ripening of cheese
3.5.3.1 Fusarium domesticum
3.5.3.2 Penicillium camemberti
3.5.3.3 Penicillium roqueforti
3.5.3.4 Penicillium nalgiovense
3.6 Exploration of probiotic potential of fungal cultures
3.7 Molecular approaches to study fungal dairy fermented foods
3.8 Designing a novel starter
3.9 Conclusion and perspective
References
4 Recent trends in alkaline fermented foods
4.1 Introduction
4.2 Alkaline fermented foods of Africa
4.2.1 Dawadawa
4.2.2 Soumbala
4.2.3 Okpeye
4.2.4 Ogiri
4.2.5 Ugba
4.2.6 Aisa
4.2.7 Owoh
4.2.8 Bikalga
4.2.9 Soydawadawa
4.3 Some alkaline fermented foods from Asia
4.3.1 Kinema
4.3.2 Hawaijar
4.3.3 Natto
4.3.4 Chungkookjang
4.4 Fish-based alkaline fermented products
4.4.1 Lanhouin
4.4.2 Momoni
4.4.3 Feseekh
4.5 Significance of alkaline fermented food
4.6 Modern approach in food fermentation
4.6.1 Quality and availability of raw material
4.6.2 The use of starter culture
4.6.3 Standardization of fermentation process
4.6.4 Packaging
4.7 Conclusion and the future prospective
References
5 Recent trends in intellectual property rights protection in fermented dairy products
5.1 Introduction
5.2 Nutritional benefits
5.2.1 Probiotics
5.2.2 Fermentation and nutritional quality of food
5.2.3 Intestinal pH balance
5.2.4 Alleviation of lactose intolerance
5.2.5 Biodegradation of phytase
5.3 Fermentation: cultural importance and food security
5.4 Common indigenous fermented dairy products
5.5 Intellectual property and technology management in dairy sector
5.5.1 IP scenario of ICAR in dairy sector
5.6 Patents on advances in fermented dairy products
5.6.1 Patents on thermal treatment of milk
5.6.2 Patents on dairy starter culture
5.6.3 Patents on novel device and techniques in dairy products
5.7 Conclusion and future prospects
References
6 Insights into the technological and nutritional aspects of lactic milk drinks: buttermilk
6.1 Introduction
6.2 Buttermilk
6.3 The milk fat globule
6.3.1 The milk fat globule membrane
6.4 Chemical composition and properties of buttermilk
6.5 Types of buttermilk
6.5.1 Cultured buttermilk
6.5.2 Sweet cream buttermilk
6.5.3 Sour cream buttermilk
6.5.4 Commercial buttermilk
6.6 Separation, processing and drying of buttermilk
6.7 Cultured buttermilk
6.7.1 Starter cultures used for cultured buttermilk
6.7.2 Production of cultured buttermilk
6.8 Technological properties of buttermilk
6.8.1 Biofilm formation
6.8.2 Production of beverage
6.8.3 Application of buttermilk in the treatment of industrial surfaces
6.9 Potential health benefits of buttermilk
6.9.1 Reduces blood pressure
6.9.2 Buttermilk helps detoxify the body
6.9.3 Potent tool to fight stomach acidity
6.9.4 Eases constipation
6.9.5 Strengthens the skeletal frame
6.9.6 Natural therapy against ulcers
6.9.7 Treating hemorrhoids
6.10 Advancement in cultured buttermilk technology
6.11 Conclusion
References
7 Advancement in acidophilus milk production technology
7.1 Introduction
7.1.1 Historical background
7.1.2 Milk-based beverages
7.2 Varieties of milk used in fermentation
7.3 Ingredients used in production of acidophilus milk
7.3.1 Probiotic cultures
7.3.2 Prebiotics
7.3.3 Additives
7.4 Production technology of acidophilus milk
7.4.1 Milk supply
7.4.2 Starter culture
7.4.3 Temperature control
7.4.4 Processing
7.4.5 Shelf life
7.5 Characteristics and physiology of Lactobacillus acidophilus
7.6 Mechanism of flavor development
7.7 Therapeutic benefits of acidophilus milk
7.7.1 Lactose maldigestion
7.7.2 Anticarcinogenic
7.7.3 Control of serum cholesterol
7.7.4 Resistor of intestinal foodborne pathogens
7.7.5 Prevention of Clostridium difficile infection
7.8 Conclusions
References
8 Advancement of yogurt production technology
8.1 Introduction
8.2 History of yogurt production
8.3 Yogurt types
8.4 Raw material for yogurt manufacture
8.5 Manufacture of yogurt
8.6 Health benefits of yogurt
8.7 New technology for yogurt development
8.8 Yogurt production technology for health enhancement
8.9 Application in Alzheimer therapy
8.10 Women’s health
8.11 Premenstrual syndrome
References
Further reading
9 Innovative practices in the development of yogurt with special concern over texture and flavor
9.1 Introduction
9.2 Health benefits
9.3 Functional properties
9.4 Innovative technologies
9.4.1 Impact of ultrasound milk process on the texture and flavor of yogurt
9.4.2 Impact of microfluidizing milk on the sensory profile of yogurt
9.4.3 Impact of ultra-high pressure processing on the texture and flavor of yogurt
9.4.4 Role of pulsed electric field in yogurt manufacture
9.5 Food additives
9.6 Conclusion
References
10 Pathogenic microorganisms in milk: their source, hazardous role and identification
10.1 Introduction
10.1.1 Production of milk around the world
10.1.2 Processing of the milk
10.1.2.1 Pasteurization
10.1.2.2 Filtration
10.2 Microorganisms present in the milk and their sources
10.3 Different types of microorganisms present in milk
10.3.1 Bacillus
10.3.2 Clostridium tyrobutyricum
10.3.3 Pseudomonas
10.3.4 Coryneform bacteria
10.3.5 Lactobacilli
10.3.6 Micrococcus
10.3.7 Coliforms
10.3.8 Listeria monocytogenes
10.3.9 Yersinia enterocolitica
10.3.10 Salmonella
10.3.11 Escherichia coli
10.3.12 Campylobacter jejuni
10.3.13 Virus
10.3.14 Fungi
10.3.15 Parasites
10.4 The economic significance of pathogenic microbes
10.5 Control of contamination of milk by microorganisms
10.6 Identification methods of milk-borne pathogens
10.6.1 Phenotypic methods
10.6.2 Standard plate count method
10.6.3 Molecular and genotypic methods
10.6.4 Flow cytometry
10.7 Microbiological standards of milk
10.8 Conclusion and future perspectives
References
11 Fermented pastes using dairy important microbes
11.1 Introduction
11.2 Types of pastes
11.2.1 Fermented shrimp paste
11.2.2 Fermented soybean paste
11.2.3 Fermented red pepper paste
11.2.4 Fermented fish paste
11.2.5 Fermented black garlic paste
11.2.6 Fermented milk tomato paste
11.3 Microbial diversity as inoculum
11.4 Production strategies and biochemistry of fermented paste
11.4.1 Fermented shrimp paste
11.4.2 Soybean paste
11.4.3 Fermented red pepper paste
11.4.4 Fermented fish paste
11.4.4.1 Fermentation method 1
11.4.4.2 Fermentation method 2
11.4.5 Fermented black garlic paste
11.4.6 Fermented milk tomato paste
11.5 Methods of investigation of fermented compounds/sensory characteristics or drivers of liking
11.6 Conclusion
References
12 Chemistry and material studies in fermented dairy products
12.1 Introduction
12.2 Fermented dairy foods
12.3 Role of chemistry in fermented dairy foods
12.4 Material studied in fermented dairy foods
12.4.1 Yogurt
12.4.2 Kefir
12.4.3 Dahi (curd)
12.4.4 Acidophilus milk
12.4.5 Various types of cheese
12.5 Chemical composition of fermented dairy foods
12.5.1 Yogurt
12.5.2 Kefir
12.5.3 Dahi (curd)
12.5.4 Sour milk
12.5.5 Buttermilk
12.5.6 Lassi
12.5.7 Cheese
12.6 Consequences of dairy foods
12.7 Physico-chemical characteristics of fermented dairy foods
12.8 Role of microbiological characteristics in fermented dairy foods
12.9 Conclusion and future perspective
References
13 Advancement in cheese production technology
13.1 Introduction
13.2 Process of cheese production
13.2.1 Standardization of milk
13.2.2 Pasteurization of milk
13.2.3 Starter and adjunct/secondary culture
13.2.4 Coagulant used
13.2.5 Texturing and cutting
13.2.6 Storage and packaging
13.3 Factors affecting the quality of cheese
13.3.1 Milk and related factors
13.3.1.1 Composition of milk
13.3.1.2 Casein variants or fractions
13.3.1.3 Microbiota of milk
13.3.1.4 Storage of milk
13.3.2 Factors during the process
13.3.2.1 Standardization of milk
13.3.2.2 Pasteurization
13.3.2.3 Coagulant used
13.3.3 Postcheese production factor
13.3.3.1 Storage condition
13.4 Advancement in the cheese process
13.4.1 Trend of milk standardization
13.4.2 A microfiltration
13.4.3 Ultrafiltration
13.4.4 Nanofiltration
13.4.5 Reverse osmosis
13.4.6 Trend of pasteurization of milk
13.4.7 Trend of milk coagulants
13.4.8 Trend of diversified microbes for cheese production
13.4.9 Trend of fortified cheese
13.4.9.1 Probiotic and prebiotic fortified cheese
13.4.9.2 Vitamin-fortified cheese
13.4.9.3 Mineral-fortified cheese
13.4.9.4 Spices and herb-fortified cheese
13.4.9.5 Essential oil-fortified cheese
13.5 Conclusion and future aspects
References
14 A new generation of sustainable life forms of milk kefir grains produced from freeze-dried microbial isolates: observati...
14.1 Introduction
14.2 Material and methods
14.2.1 Supplies
14.2.1.1 Ingredients
14.2.2 Methods
14.2.2.1 General
14.2.2.2 Reconstruction experiments
14.2.2.3 Preparation of kefir based on traditional method
14.2.2.4 Experimental model
14.2.2.5 Data capture
14.2.2.6 Data analyses and reporting
14.2.2.7 Morphological features
14.2.2.8 Collective motions and other behavior patterns
14.3 Results and discussion
14.3.1 Reconstruction results
14.3.2 Progression of milk culture
14.3.3 Experimental culture model system
14.3.3.1 Dynamic transformation
Collective motion
Self-propagation
14.3.3.2 Behavior patterns
14.4 Conclusions or future prospective
Acknowledgments
References
15 Innovations in preservation and improving functional properties of kefir
15.1 Introduction
15.2 Historical report
15.3 Kefir: concept/characteristics, microbiology, and beverage preparation
15.4 Kefir probiotic microorganisms in the gut-brain axis relationship
15.5 Functional properties of kefir
15.5.1 Kefir probiotic microorganisms in the immunomodulatory activity
15.5.2 Kefir probiotic microorganisms in antitumor anticarcinogenic activity
15.5.3 Kefir probiotic microorganisms in antimicrobial activity
15.6 Preservation and improving functional properties of kefir
15.7 Conclusion and future potential
References
Further reading
16 Health benefits of probiotics: an overview
16.1 Introduction
16.2 Probiotics and the obesity
16.3 Probiotics and respiratory tract diseases
16.4 Probiotics and gut-brain axis
16.5 Food allergy
16.6 Probiotic health benefits on farm animals
16.7 Health care costs and probiotics
16.8 Challenges for the future and final considerations
References
Further reading
17 Recent advancements in the production of probiotic fermented beverages
17.1 Introduction
17.2 Dairy-based probiotic fermented milk beverages
17.2.1 Merits of dairy-based beverages as probiotic carriers
17.2.2 Classification of milk-based beverages
17.3 Challenges for production of probiotic fermented dairy beverages
17.3.1 Isolation and screening of strain which should be technologically suitable
17.3.2 Starter cultures
17.3.3 Dose
17.3.4 Viability
17.3.4.1 Viability during production-processing operations and storage
17.3.4.2 Viability in gastrointestinal transit
17.3.5 Growth and survival in fermented dairy beverages at large scale industrial production
17.3.6 Good sensory properties
17.3.6.1 Flavor
17.3.6.2 Texture and mouth feel characteristics
17.3.7 Maintenance of valuable heat-labile molecules
17.4 Advanced strategies to overcome the limitations associated with dairy-based probiotic fermented beverages
17.4.1 Maintenance of viability and functionality of probiotics
17.4.1.1 Enhancing and maintaining probiotic viability and stability during production
Immobilization
Use of protectants for probiotic stabilization during manufacturing, free-drying, and spray drying
Use of encapsulation for probiotic stabilization during manufacturing, free-drying, and spray drying
Resistant starch encapsulation
17.4.2 Strategies used to prevent organisms from oxygen stress
17.4.2.1 The use of oxygen scavengers
17.4.2.2 Addition of cysteine
17.4.2.3 Use of oxygen impermeable packaging material
17.4.3 Modifications of the composition of the fermentation medium to improve growth of probiotics in milk
17.4.3.1 Use of functional prebiotic ingredients
17.4.3.2 Supplementation of milk with nutrients
17.4.4 Two-stage fermentation
17.4.5 Applications of direct vat set
17.4.6 Exploitation of cellular stress response for enhanced technological performance/biotechnological approaches
17.4.7 Improvement in growth and survival of probiotics in fermented dairy beverages at large scale industrial production
17.4.7.1 Growth improvement in milk
17.4.7.2 Survival in milk
17.4.8 Uses of starter culture to improve texture and mouthfeel characteristic
17.4.9 Maintenance of valuable heat-labile molecules
17.4.10 Nonviable microorganisms
References
Further reading
18 Probiotics in dairy products: microencapsulation and delivery
18.1 Probiotics: definitions, classification and consumption trends
18.1.1 Main microorganisms used as probiotics in foods
18.2 Probiotics in foods and beverages
18.3 Factors affecting probiotic survival in foods
18.4 Microencapsulation as strategy to protect vitality and functionality of probiotics
18.5 Coating materials for probiotic delivery in foods
18.6 Use of microencapsulation for dairy products
18.7 Challenge and future prospective
References
Further reading
19 The effect of innovative processing technologies on probiotics stability
19.1 Introduction
19.2 Factors affecting the survival of probiotics
19.2.1 Fermentation conditions
19.2.2 Freezing and thawing operations
19.2.3 pH and titratable acidity
19.2.4 Oxygen content and redox potential
19.2.5 Storage temperature
19.2.6 Packaging aspects
19.2.7 Food ingredients and additives
19.2.8 Effect of nonthermal processing techniques on probiotics viability
19.2.9 High-power ultrasound
19.3 High pressure processing
19.4 Pulsed electric fields
References
20 The effect of thermal processing on probiotics stability
20.1 Introduction
20.2 Stability of probiotics
20.3 Heat-processing techniques and their effect on the viability of probiotics
20.3.1 Influence of food matrix on the viability of probiotic bacteria
20.3.1.1 Dairy product
20.3.1.2 Fruit and vegetables based beverages
20.3.1.3 Other products
20.4 Conclusion
References
21 Hydrogels as carrier for the delivery of probiotics
21.1 Introduction
21.2 Polysaccharides
21.2.1 Anionic polysaccharides
21.2.1.1 Alginate
21.2.1.2 Carrageenans
21.2.1.3 Xanthan gum
21.2.1.4 Gellan gum
21.2.1.5 Gum arabic
21.2.1.6 Carboxymethyl chitin and carboxymethyl cellulose
21.2.2 Cationic polysaccharides
21.2.3 Non-ionic polysaccharides
21.2.3.1 Starch
21.2.3.2 Cyclodextrins
21.2.3.3 Guar gum
21.2.4 Amphoteric polysaccharides
21.3 The proteins used as coating agents for probiotic microcapsules
21.3.1 Vegetable-based protein material
21.3.1.1 Soy protein
21.3.1.2 Pea protein
21.3.1.3 Alginate-based material
21.3.1.4 Cereal protein
21.3.2 Animal-based protein material
21.3.2.1 Gelatin
21.3.2.2 Dairy proteins
21.3.2.3 Egg white
21.4 Future trends
21.5 Lipids as edible coating materials for encapsulation of probiotics
21.5.1 Fats
21.5.2 Waxes
21.5.3 Phospholipids
21.6 Conclusion and future remarks
References
22 Dairy-derived antimicrobial substances: microorganisms, applications and recent trends
22.1 Introduction
22.2 Dairy-derived bioactive peptides
22.2.1 Stimulant-opioid peptides
22.2.2 Antihypertensive peptides
22.2.3 Antithrombotic peptides
22.2.4 Antimicrobial peptides
22.2.4.1 Health effects of antimicrobial peptides
22.2.4.2 Production of antimicrobial peptides
Enzymatically obtained antimicrobial peptides
Microbiologically obtained antimicrobial peptides
Novel techniques for production of antimicrobial peptides
22.2.4.3 Action mechanism of antimicrobial peptides
22.3 Dairy-derived organic acids
22.3.1 Antimicrobial effect of organic acids
22.4 Conclusion
References
23 Bacteriocins and antimicrobial peptides as an alternative to antibiotics
Abbreviations
23.1 Introduction
23.2 Alternatives to antibiotics
23.3 Bacteriocins
23.4 Classification and mode of actions of bacteriocins
23.4.1 Class I bacteriocins
23.4.2 Class II bacteriocins
23.4.3 Class III bacteriocins
23.4.4 Class IV bacteriocins
23.5 Antimicrobial peptides
23.6 General classification of antimicrobial peptides
23.6.1 Type 1 (alpha-helical peptides)
23.6.2 Type 2 (beta-sheet peptides)
23.6.3 Type 3 (peptides with repeated units of few amino acids)
23.6.4 Type 4 (looped peptides with single bond)
23.7 Mechanistic action of antimicrobial peptides
23.8 Food-derived antimicrobial peptides
23.9 Synthetic designed peptides
23.10 Safety aspects of bacteriocins and antimicrobial peptides
23.11 Conclusion
References
24 Nanobiotechnology in fermented dairy products
24.1 Introduction
24.2 Application of nano (bio)technology in dairy industry
24.3 Enhancement of the survival of novel microorganisms and nutraceuticals
24.4 Flavor enhancements used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals
24.5 Nanocarriers of nutraceuticals and therapeutic agents
24.6 Detection of adulteration and spoilage
24.7 Food packaging
24.8 Nanofilteration
24.9 Safety and health implications
24.10 Regulatory
24.11 Future direction of nanotechnology in fermented dairy foods
References
25 Application of nanomaterials in the dairy industry
25.1 Introduction
25.2 Application of nanomaterials in dairy industries
25.2.1 Nanomaterials used to increase the nutritional value
25.2.1.1 Iron, calcium, and zinc nanoparticles
25.2.1.2 Nano-liposomes
25.2.1.3 Microcapsules
25.2.2 Nanomaterials used for quality control
25.2.2.1 Fe3O4 nanoparticles-carbon nanotubes interface
25.2.2.2 Silver and gold nanorods
25.2.2.3 Nanoemulsified essential oils
25.2.2.4 Nanopowder
25.2.2.5 Liposomes
25.2.3 Nanomaterials used as antimicrobial agents
25.2.3.1 Nanolaminate coating
25.2.3.2 Nanovesicle and liposomes
25.2.3.3 Nanohydrogels
25.2.3.4 Nanocomposite coatings embedded with copper nanoparticles
25.2.4 Nanoparticles used as delivery agents
25.2.4.1 Emulsion and micelles
25.2.4.2 Liposomes
25.2.5 Nanoparticles for detection
25.2.5.1 Metal nanoparticles and quantum dots
25.2.5.2 MIP NPs and multi-walled carbon nano-tube
25.2.6 Nanoparticles applied for packaging
25.2.6.1 Nanoparticles
25.2.6.2 Nanocomposite
25.3 Conclusion
References
26 Development of biosensor-based technology for the detection of pathogenic microorganisms and biomolecules in dairy products
26.1 Dairy products and microorganisms
26.2 Traditional methods for detection of pathogenic microorganisms in dairy products
26.2.1 Culture-based conventional methods
26.2.2 Polymerase chain reaction
26.2.3 Enzyme-linked immunosorbent assay
26.3 Biosensors
26.3.1 Ideal biosensor
26.3.2 Methods of immobilization of bioelement onto transducer
26.3.2.1 Physical adsorption
26.3.2.2 Encapsulation or confining
26.3.2.3 Covalent binding
26.3.2.4 Entrapment
26.3.2.5 Electrochemical polymerization
26.3.3 Generations of biosensors
26.3.3.1 First generation biosensors
26.3.3.2 Second generation biosensors
26.3.3.3 Third generation biosensors
26.3.4 Types of biosensors
26.3.4.1 Electrochemical biosensors
26.3.4.2 Amperometric biosensors
Detection of lactose concentration in raw milk by amperometric biosensor
26.3.4.3 Potentiometric biosensors
Detection of urea in the milk by potentiometric biosensor
26.3.4.4 Optical-based biosensors
26.3.4.5 Mass sensitive biosensors or piezoelectric biosensors
26.3.4.6 Thermometric biosensors
References
27 Machine Learning applications in dairy farm management
27.1 Introduction to dairy farm management
27.2 The state of art of dairying in developing countries
27.3 Knowledge characteristics for dairy management
27.3.1 Declarative knowledge
27.3.1.1 Culmination
27.3.1.2 Assurance
27.3.2 Procedural knowledge
27.3.2.1 Generality
27.3.2.2 Certainty
27.3.2.3 Knowledge level
27.4 Methods of knowledge representation for dairy management
27.4.1 Production rules
27.4.2 Fuzzy logic
27.4.3 Bayesian belief network
27.4.4 Conditional causal model
27.4.5 Neural network
27.5 Application of machine learning in dairy industry
27.5.1 Application of machine learning in milk procurement and billing
27.5.2 Application of machine learning in plant automation
27.5.3 Application of machine learning in dairy computerized network
27.5.4 Application of machine learning in dairy packaging
27.5.5 Application of machine learning in supply chain integration and traceability
27.5.6 Application of machine learning in vendor development
27.6 Dairy farm management functions
27.6.1 Planning
27.6.1.1 Evaluating the inner and outside circumstance of the dairy farm
27.6.1.2 Setting objective
27.6.1.3 Strategy design
27.6.1.4 Activity design and resource planning
27.6.2 Implementation
27.6.3 Monitoring and evaluation
27.6.3.1 Assessment
27.6.3.2 Control
27.7 Future perspective
27.8 Conclusion
References
Index