Understanding and improving the functional and nutritional properties of milk / edited by Thom Huppertz, Todor Vasiljevic.

Format:

Book

Contributor:

Huppertz, Thom, editor.

Vasiljevic, Todor, editor.

Series:

Burleigh Dodds series in agricultural science ; no. 114

Burleigh Dodds series in agricultural science ; number 114

Language:

English

Subjects (All):

Dairy products in human nutrition.

Physical Description:

xxiii, 750 pages : illustrations (colour, black & white) ; 23 cm.

Place of Publication:

Cambridge : Burleigh Dodds Science Publishing, 2021.

Contents:

Machine generated contents note: pt. 1 General

1. The role of the dairy matrix in the contribution of milk and dairy products to the human diet / Jan Geurts

1. Introduction

2. Dairy as part of a sustainable diet

3. The dairy matrix

4. Dairy matrix effects: Case studies

5. Conclusion

6. Where to look for further information

7. References

2. Digestion of milk protein and milk fat / Aiqian Ye

2. Digestibility of milk proteins

3. Digestion behaviour of milk proteins

4. Behaviour of milk fat globules during digestion

5. Digestion of milk lactose

6. Conclusions

7. Where to look for further information

8. References

3. Milk composition and properties: Interspecies comparison / Golfo Moatsou

2. Lipids: Neutral, polar and unsaponifiable lipids

3. Nitrogenous components: Proteins, enzymes and non-protein nitrogen compounds

4. Mineral fraction: Concentrations and distribution

5. Serum compounds: Lactose, oligosaccharides and vitamins

6. Conclusion and future trends

pt. 2 Proteins and lipids

4. Caseins and casein micelles / Inge Gazi

2. Chemistry of caseins

3. Casein micelles

4. Formation of casein micelles

5. Advances in dairy protein science: Whey proteins / Todor Vasiljevic

2. Whey proteins: An overview

3. Denaturation and aggregation of whey proteins

4. Immunoglobulins: Native conformation, denaturation and interactions

5. Shear as a factor governing modification of whey proteins

6. Modification of whey proteins' functionality

7. Case studies: Application of whey protein nano- and microparticles

8. Future trends in research

9. Where to look for further information

10. References

6. Understanding nutritional and bioactive properties of whey / Rita M. Hickey

2. Health benefits and applications of whey proteins

3. Major whey proteins and peptides

4. Minor whey proteins and peptides

5. Case study: Application of whey enriched in immunoglobulin G

6. Future trends in research

8. Acknowledgements

9. References

7. Functional ingredients based on bioactive peptides from milk proteins / Egon Becn Hansen

2. Bioactives identified in milk-derived peptides

3. Ingredient products derived from milk proteins

4. Challenges for peptide products derived from milk

5. New product development

6. Conclusion

8. Advances in dairy lipid science: Physicochemical aspects / Naomi Arita-Merino

2. Chemical analysis techniques in dairy lipids

3. Milk fat crystallization throughout the different length scales

4. Crystallization as affected by lipid composition

5. Case studies: Practical consequences of milk fat composition variability

7. Future trends in research

8. Where to look for further information

9. Advances in understanding the biosynthetic pathways of milk lipids, their health benefits and bioactive properties / Nurit Argov-Argaman

2. Assessing milk lipid content and its health effects: From single components to matrices

3. Milk lipids: Composition, synthesis and secretion

4. Milk fat globule structure features

5. Metabolic regulation of milk fat globule structure and composition

6. Milk fat globule size, organoleptic properties of milk and the effects of dairy processing

7. Nutritional and health properties of milk fat affected by fat globule size

8. Conclusion and future trends

pt. 3 Carbohydrates and other components

10. Lactose in milk: Properties, nutritional characteristics and role in dairy products / Thorn Huppertz

2. Lactose synthesis and secretion

3. Physicochemical properties of lactose

4. Nutritional and health aspects of lactose

5. Lactose in dairy products

11. Nutritional properties and biological activity of lactose and other dairy carbohydrates / Michael Ganzle

2. Lactose

3. Galacto-oligosaccharides

4. Glycosylated proteins: Lactoferrin, K-casein and the caseinmacropeptide

5. Bovine milk oligosaccharides

12. Advances in understanding of indigenous milk enzymes / Alan L. Kelly

2. Main types of indigenous enzymes in milk

3. Advances in measurement and detection of indigenous milk enzymes

4. Advances in understanding the biological significance of indigenous enzymes in milk

5. Advances in understanding the significance of indigenous milk enzymes on dairy quality

13. Advances in understanding milk salts / Leif H. Skibsted

2. Mineral distribution in milk

3. Solubility and supersaturation

4. Roles of hydroxycarboxylates

5. Bioaccessibility of milk minerals

6. Designing functional foods

7. Future trends

9. Acknowledgement

pt. 4 Optimising milk composition and quality

14. Advances in instrumental analysis of dairy products / Mikhail Vyssotski

2. Infrared spectroscopy

3. Inductively coupled plasma spectrometry

4. X-ray fluorescence spectrometry

5. Nuclear magnetic resonance spectroscopy

6. Liquid chromatography-mass spectrometry

7. Gas chromatography-mass spectrometry

8. Conclusions

15. Genetic factors affecting the composition and quality of cow's milk / Lotte Bach Larsen

2. Breed

3. Milk proteins and genetic variants

4. Milk proteins and post-translational modifications

5. Milk coagulation and other functional properties

6. Fatty acids and minor milk components

7. Mid-infrared spectroscopy as large-scale phenotyping for genetic parameter estimation

8. Possibilities for genetic improvement in relation to dairy milk

9. Whereto look for further information

16. Dietary factors affecting the composition of cow's milk / Martin Auldist

2. Milk fat

3. Milk protein

4. Lactose

5. Minerals

17. Sensory properties of milk: Understanding and analysis / Rebecca Shingleton

2. Bovine milk flavour profiles

3. Non-bovine milk flavour profiles

4. Human milk flavour profiles

5. Flavour defects: Origins and impact

6. Sensory analysis of milk

7. Conclusions

18. Microbial quality and spoilage of raw cow's milk / Effie Tsakalidou

2. The microbial community of raw cow's milk

3. Conclusion

4. Whereto look for further information

5. References

19. Understanding the contribution of milk constituents to the texture of dairy products: Liquid milk products / Hilton C. Deeth

2. Viscosity of milk

3. Viscosity of concentrated milks

4. Texture of UHT milk

5. Texture of fat-containing products

6. Perceived texture of milk

7. Effects of non-thermal technologies

9. Future research

20. Understanding the contribution of milk constituents to the texture of dairy products: Fermented products / Doris Jaros

2. Protein

3. Fat

5. Additional factors

6. Case study: Exploring heteropolysaccharide structure-function relations

7. Conclusion and future trends in research

8. Whereto look for further information

21. Understanding the contribution of milk constituents to the texture of dairy products: Cheese / Michel Britten

2. Basic steps of cheesemaking

3. Contribution of caseins to cheese texture

4. Contribution of minerals to cheese texture

5. Contribution of fat to cheese texture

6. Contribution of serum proteins to cheese texture

7. Conclusion and future trends

9. References.

Notes:

Includes bibliographical references and index.

Other Format:

ebook version :

ISBN:

9781786768193

1786768194

OCLC:

1252706070

Publisher Number:

99992352248