Proteins : applied aspects
Author(s)
Bibliographic Information
Proteins : applied aspects
（Advanced dairy chemistry / edited by P.F. Fox, v. 1B）
Springer, c2016
4th ed
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
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 commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Table of Contents
Chapter 1
Manufacture and properties of dairy powders
A.L. Kelly and P.F. Fox
Chapter 2
Functional milk proteins production and utilization: casein-based ingredients
A. Carr and M. Golding
Chapter 3
Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients
N. Bansal and B. Bhandari
Chapter 4
Rehydration and solubility characteristics of high-protein dairy powders
S.V. Crowley, A.L. Kelly, P. Schuck, R. Jeantet, and J.A. O'Mahony
Chapter 5
Emulsions and foams stabilised by milk proteins
A. Sarkar and H. Singh
Chapter 6
Heat-induced denaturation, aggregation and gelation of whey proteins
A. Brodkorb, T. Croguennec, S. Bouhallab, and J. J. Kehoe
Chapter 7
Heat stability of milk
T. Huppertz
Chapter 8
Sensory Properties of Milk Protein Ingredients
T.J. Smith, R.E. Campbell, M.A. Drake
Chapter 9
Ethanol Stability and Milk Composition
D.S. Horne
Chapter 10
Protein stability in sterilised milk and milk products
H. Deeth and M. Lewis
Chapter 11
Enzymatic Coagulation of Milk
M. Corredig and E. Salvatore
Chapter 12
Acid coagulation of milk
J.A. Lucey
Chapter 13
Milk Proteins in Ice Cream
H.D. Goff
Chapter 14
Protein in cheese and cheese products: structure-function relationships
T.P. Guinee
Chapter 15
Milk protein hydrolysates and bioactive peptides
A.B. Nongonierma, M.B. O'Keeffe and R.J. FitzGerald
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