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"Low-Fat Dietetic Fermented Dairy Drink Development" by Kirti Srivastava is a comprehensive book that explores the process and techniques involved in creating a nutritious and health-conscious fermented dairy drink with reduced fat content. With a focus on developing a product that aligns with dietary guidelines and promotes overall well-being, Srivastava provides valuable insights into the formulation, production, and quality control of low-fat fermented dairy drinks. In this book, the author examines the challenges and considerations in formulating a dairy drink that is both low in fat and rich in beneficial nutrients. Srivastava explores various fermentation techniques, ingredient selection, and processing methods to achieve a well-balanced and palatable product that caters to individuals seeking a healthier alternative. Through scientific research and practical experiments, readers gain a deeper understanding of the impact of different factors on the development of low-fat dietetic fermented dairy drinks. The book covers topics such as the role of probiotics, fermentation cultures, and functional ingredients in enhancing the nutritional value and sensory attributes of the beverage. Srivastava emphasizes the importance of sensory evaluation, shelf-life studies, and consumer acceptance in ensuring the success of the final product. The book also discusses the regulatory considerations and marketing strategies associated with introducing a low-fat dietetic fermented dairy drink into the market. "Low-Fat Dietetic Fermented Dairy Drink Development" serves as a valuable resource for food scientists, nutritionists, and industry professionals involved in the dairy and beverage sector. Kirti Srivastava's expertise and evidence-based approach provide readers with practical guidance and innovative solutions for developing delicious, low-fat fermented dairy drinks that promote healthy lifestyles and meet consumer demand for nutritious options.