Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects

Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects / edited by Paul L. H. McSweeney, James A. O'Mahony.

The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B; Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commerciall...

Full description

Saved in:
Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: McSweeney, Paul L. H. (Editor), O'Mahony, James A. (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2016.
Edition:4th ed. 2016.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Proteins .
Microbiology.
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:
  • Preface
  • 1. Manufacture and properties of dairy powders
  • 2. Functional milk proteins production and utilization: casein-based ingredients
  • 3. Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients
  • 4. Rehydration and solubility characteristics of high-protein dairy powders
  • 5. Emulsions and foams stabilised by milk proteins
  • 6. Heat-induced denaturation, aggregation and gelation of whey proteins
  • 7. Heat stability of milk
  • 8. Sensory Properties of Milk Protein Ingredients
  • 9. Ethanol Stability and Milk Composition
  • 10. Protein stability in sterilised milk and milk products
  • 11. Enzymatic Coagulation of Milk
  • 12. Acid coagulation of milk
  • 13. Milk Proteins in Ice Cream
  • 14. Protein in cheese and cheese products: structure-function relationships
  • 15. Milk protein hydrolysates and bioactive peptides
  • Index.

Similar Items