👉 Dairy engineering is an interdisciplinary field that combines microbiology, genetics, biochemistry, and biotechnology to enhance the production, quality, and sustainability of dairy products. It involves the manipulation of microorganisms, such as bacteria, yeast, and fungi, used in dairy fermentation processes to improve milk's nutritional value, flavor, and shelf life. Genetic engineering techniques are also employed to develop dairy animals with desirable traits, such as higher milk yield, improved disease resistance, and better feed conversion efficiency. Additionally, dairy engineering focuses on developing novel dairy products through the use of advanced bioprocessing techniques and the incorporation of functional ingredients, such as probiotics and bioactive compounds, to promote human health. This field aims to address global challenges in food security, nutrition, and environmental sustainability by optimizing dairy production systems.
