Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B edited by Patrick F. Fox, Paul L. H. McSweeney.

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 volumẽ is intended to be a coordinated and authoritative treatise on Dairy...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Fox, Patrick F. (Editor), McSweeney, Paul L. H. (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 2003.
Edition:3rd ed. 2003.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Chemistry.
Nutrition   .
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of 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.

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