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Advanced Dairy Chemistry--1 Proteins : Part A / Part B

Author: P F Fox; P L H McSweeney
Publisher: Boston, MA : Springer US : Imprint : Springer, 2003.
Edition/Format:   eBook : Document : English : 3rd editionView all editions and formats
Summary:
Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable  Read more...
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Additional Physical Format: Printed edition:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: P F Fox; P L H McSweeney
ISBN: 9781441986023 1441986022 9780306472718 0306472716
OCLC Number: 912384329
Description: 1 online resource (XXXVI, 1346 pages) : online resource
Contents: 1 Milk proteins: general and historical aspects --
2 Quantitation of proteins in milk and milk products --
3 Chemistry of the caseins --
4 Higher order structures of the caseins: a paradox? --
5 Casein micelle structure, functions and interactions --
6 Non-bovine caseins: quantitative variability and molecular diversity --
7?-Lactoglobulin --
8?-Lactalbumin --
9 Immunoglobulins in mammary secretions --
10 Lactoferrin --
11.1 Indigenous enzymes in milk --
11.2 Lipases in milk --
11.3 Indigenous proteinases in milk --
11.4 Indigenous phosphatases in milk --
11.5 Indigenous nucleases in milk --
11.6 Lactoperoxidase --
11.7 Other enzymes --
12 Nutritional aspects of milk proteins --
13 Allergenicity of milk proteins --
14 Milk protein hydrolysates and bioactive peptides --
15 Biosynthesis of milk proteins --
16 Genetic polymorphism of milk proteins --
17 Genetic engineering of milk proteins --
18 Enzymatic coagulation of milk --
19 Heat-induced coagulation of milk --
20 Protein stability in sterilised milk and milk products --
21 Ethanol stability --
22 Acid coagulation of milk --
23 Manufacture and properties of milk powders --
24 Ice cream --
25 Role of protein in cheese and cheese products --
26 Functional milk proteins: production and utilization --
27 Interfacial, emulsifying and foaming properties of milk proteins --
28 Thermal denaturation, aggregation and gelation of whey proteins --
29 Protein hydration and viscosity of dairy fluids.
Responsibility: edited by P.F. Fox, P.L.H. McSweeney.

Abstract:

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.

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