Bangladeshi researcher publishes an innovative book on dairy science
Professor AKM Humayun Kabir of Chittagong Veterinary and Animal Sciences University has made significant contributions to the world dairy business with his newly published book, “Milk and Dairy Foods: Nutrition, Processing, and Healthy Ageing”. The book, published by CRC Press/Taylor & Francis Group, has received worldwide attention in nations like the United States, the United Kingdom, Japan, and Australia.
The comprehensive review covers an extensive variety of milk and dairy products, including their varieties, nutritional value, manufacturing procedures, and health advantages. It also explores into improvements in typical dairy products such as yoghurt, cheese, and ice cream, with partscience focus on how they aid to encourage good ageing.
The book’s major topics include a discussion of low-fat dairy products and cardiovascular health, talks on value-added dairy processing processes, and the dairy sector’s role in reaching the United Nations’ Sustainable Development Goals (SDGs). The book is also well-illustrated, with over 200 photos and 86 tables, making it a valuable reference for students, academics, and dairy industry professionals.
This 323-page book, priced at $200, has been projected to be a valuable reference in the field of dairy science and nutrition, strengthening Bangladesh’s global seated in academic and scientific fields.
