Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products: proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Brussels
1993
|
| Schriftenreihe: | International Dairy Federation: International Dairy Federation special issue
9303 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 472 S. graph. Darst. |
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| 245 | 1 | 0 | |a Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products |b proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992 |c IDF International Dairy Federation |
| 246 | 1 | 3 | |a Protein and fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products |
| 264 | 1 | |a Brussels |c 1993 | |
| 300 | |a 472 S. |b graph. Darst. | ||
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| 490 | 1 | |a International Dairy Federation: International Dairy Federation special issue |v 9303 | |
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| adam_text | PROTEIN
&
FAT GLOBULE MODIFICATIONS
BY HEAT TREATMENT, HOMOGENIZATION
&
OTHER TECHNOLOGICAL MEANS FOR HIGH QUALITY DAIRY PRODUCTS
IDF Seminar, Munich,
25-28
August
1992
CONTENTS
Page
Foreword
6
SECTION
1 :
Basic knowledge of milk components
-
specific functional properties
1.1
interactions between milkfat and milk proteins
-
the effect of heat on the nature of
the complexes formed
-
D.G. Dalgleish
&
S.K. Sharma (Canada)
7
1.2
Modification of milk protein functionality by new technologies for separation and
hydrolysis
-
W.J. Donnelly, DM. O Callaghan
&
R.M. Mehra (Ireland)
18
1.3
Protein-fat interactions in recombined milk
-
H. Singh, R. Sharma
&
M.W.Taylor (New Zealand)
30
1.4
Relationships between ionic environment and functional behaviour of milk proteins
-
H.
Klostermeyer
(Germany)
40
1.5
Heat-dependent generation of modified ribonucleosides in milk in the temperature
range
40-1
50-C
-
E
Schlimme,
F.G.
Ott,
С.
Kiesner & H.G. Biewendt
(Germany)
52
1.6
Factors affecting protein films and foams:
ß-lactoglobulin - J.E.
Kinsella (USA)
67
1.7
Optimization of
pretreatment
of whey for clarification
-
A. Pierre,
С
Durier,
Y. Legraet
&
A. Kobilinski (France)
73
1.8
Co-crystallization of glycerides of milkfat
-
I.S.
Guly
&
T.A. Rashevskaja (Ukraine)
81
1.9
Characterization of disulfide-linked caseins from bovine milk
-
LK.
Rasmussen
&
Т.Е.
Petersen (Denmark)
88
1.10
A Characterization study of peptides derived from casein proteolysis
-
C. Svenning, T. Molland,
T. Langsrud&
G.E. Vegarud
(Norway)
96
SECTION
2:
Characterization of products
-
testing methods
2.1
A colorimetric study of fat globule structural modifications in milk handling
-
R. Giangiacomo
&
F.
Bonomi
(Italy)
107
2.2
Monitoring the surface hydrophobicity of milk proteins: a real-time study on
heat-induced modifications
-
S. lametti
&
F.
Bonomi
(Italy)
111
2.3
Basic guidelines for the use of instrumental texture measurement to assist with
cheese product development
-
P.J. Watkinson
&
K.A. Johnston (New Zealand)
117
2.4
Physicochemical and functional properties of casein hydrolysates as obtained by
treatment with different enzymes
-
T. Abert
&
W. Kneifel (Austria)
125
2.5
Encapsulation of fat in spray-dried food emulsions
-
P.
Fäldt &
В.
Bergenstahl
(Sweden)
132
2.6
Valuation of commercial whey proteins by HPLC and gelation in relation to the
denaturation inhibiting effect of lactose
-
J.
Plock
&
H.G.
Kessler
(Germany)
138
2.7
On kinetics of thermal denaturation of ¡mmunoglobulins in milk: application as
a heat treatment indicator
-
W. Luf,
G.
Feiersinger &
E. Brandi (Austria)
147
2.8 Evaluation
of the extent of the
maillard
reaction for the quality control of
low-heat-treated dairy products
-
P.
Resmini,
L.
Pellegrino
& F. Masotti
(Italy)
153
2.9
A proposal for the control of heat load of different types of milk within the European
Community
-
H. Glaeser (Belgium)
165
2.1Ö
Structural protein-fat milk systems- V. Vaitkus
&
L
Urbshene (Lithuania)
171
2.11
Texture studies on selected
indian
dairy products: composition-texture relationships
-
S.K. Gupta,
A.A.
Patel,
G.R.
Patii,
H.K. Desai (India)
&
B.C. Ghosh (Germany)
176
2.12
The reactivity of the individual protein-bound
lysine
residues of
ß-casein
A1 during
the initial stages of the maillard-reaction
- 7.
Henle
&
H.
Klostermeyer
(Germany)
183
IDF Special Issue
9303
SECTION
3:
Effect of heat treatment on milk protein
ЗЛ
Heat-induced interactions of proteins in milk
-
H.Singh (New Zealand)
191
3.2
Mechanisms of heat coagulation of milk products
-
M.A.J. S. van Boekel (the Netherlands)
205
3.3
Influence of composition and concentration of milk proteins on whey protein
denaturation and gel forming characteristics
-
H.G.
Kessler,
J.
Plock
&
HJ.
Beyer (Germany)
216
3.4
The relative importance of protein and
minera!
concentrations on the dissociation
of K-casein from the micelles in heated reconstituted skim milk
-
S.G. Anema, H. Singh
&
L.K. Creamer (New Zealand)
227
3.5
Effect of heat denaturation of whey proteins on the fouling of
Ultrafiltration
membranes
-
Y. Pouliot,
L
Gourley
&
J.
Landry
(Canada)
236
3.6
Rheological properties of whey protein concentrates as affected by heating
conditions
-
M.H. Abd El-Salam, S. El-Shibiny
&
H.M. El-Atriby (Egypt)
242
3.7
Effects of low temperature on viscosity and gelling properties of concentrated
whey protein solutions
-
P.
Jelen,
S.
Hostin,
J. Jeschke
&
G.
Ken
(Canada)
251
3.8
Rheological
properties of heat induced whey protein gels
-
С
Vanhee
&
A. Huyghebaert (Belgium)
254
SECTION
4:
Effect of heat treatment on milk and milk products
4.1
Heat stability of dairy systems with modified casein-whey protein content
-
P.
Jelen
(Canada)
. 259
4.2
Influence of heat treatment on gel formation in acidified milks
- D.S.
Horne
&
CM. Davidson (United Kingdom)
267
4.3
Process design based on heat-induced transformations of milk components
-
P.
de Jong
&
H.J.L.J. van
der
Linden (the Netherlands)
277
4.4
Effect of whey proteins, heat and mechanical treatments of milk and curd on the
consistency and yield of fresh cheeses obtained by
Ultrafiltration
of acid
coagulated milk
-
M. MahautA J. Korolczuk (France)
285
4.5
Heat gelation of whey proteins
-
P. Gault
&
J. Korolczuk (France)
293
4.6
Effects of processing on the photosensitivity of milk
-
P.U.
Gallmann &
P.
Eberhard
(Switzerland)
297
4.7
The effect of thermal processing during whole milk powder manufacture
and after its
reconstitution on
set-yoghurt properties
-A.B.
McKenna
&
S. G.
Anema (New Zealand)
307
4.8
Whey protein gels with sugar substitutes
-
G. Muschiolik
&
S.
Drager
(Germany)
317
SECTION
5:
Homogen
ization
-
emulsification
-
effects with heat treatment
5.1
Effects of homogenization and heat treatment of skim milk on starter bacteria
agglutination and defects in cottage cheese
-
D.B. Emmons, M. Kalab,
V.R.
Harwalkar
&
J.A. Elliott (Canada)
321
5.2
Effect of homogenization on heat stability and age-gelation in sterilized,
concentrated milk; practical solutions
-
theoretical puzzles
-
C.H. McCrae
& D.D.
Muir
(United Kingdom)
327
5.3
Effects of homogenization on the rennet coagulation of milk and cream
-
Z
Saito
(Japan)
343
5.4
Contribution of ingredients and their interactions to the stability of
a water-in-oil emulsion
-
U.K. Keogh (Ireland)
352
5.Э
Emulsifying properties of
ß-lactoglobulin:
its structure on
an emulsified oil surface
-
M. Shimizu, A. Ametani
&
K. Yamauchi (Japan)
362
5.6
Emulsifying properties of heat-denatured/undenatured whey protein composite
blends
-
M. Britten, H.J. Giroux
& N.
Rodrigue
(Canada)
368
Protein
&
Fat Globule Modifications
-
IDF
Seminar
5.7
Temperature treatment
of butter
-
one of the factors of its quality
-
F.A. Vyshemirskiy <S
E.F. Kaneva
(Russia)
375
5.8
Heat sterilization in the production of canned butter
-
F.A. Vyshemirskiy <S
A. V. Dunayev (Russia)
378
5.9
Concentrated emulsions as fillers and spreads
-
G. Muschiolik
&
H. Rawel (Germany)
380
5.10
Lipase-catalysed interesterification of milkfat: influence on the free fatty
acid profile
-
K. Dewettinck, W.
De Greyt
&
A. Huyghebaert (Belgium)
385
SECTION
6:
Combined processes
-
new technologies
6.1
Microparticulation of milk proteins by high pressure homogenization to produce
a fat substitute
-
P. Paquin, Y. Lebeuf, J.P.
Richarda
M. Kalab
(Canada)
389
6.2
Combined ultrafiltration-homogenization to improve spreadability of butter
-
H.K. Eyer (Switzerland)
397
6.3
Improvement of emulsion characteristics in low-fat butter
-
C. Corradini,
P. Pittia, A. Sensidoni
& N.
Innocente
(Italy)
403
6.4
The influence of the crystal mass in the fat on the spreadability of butter
-
J.E.
Schaap
(the Netherlands)
408
6.5
Soy protein/whey protein dispersions
-
a technological approach
—
S.P.F.M. Roefs,
G. Hols
&
M. Adamse (the Netherlands)
413
6.6
Inclusion of whey proteins in gouda-type cheese
-
P.
Zoon
&
G.
Hols (the Netherlands)
417
6.7
The influence of the fat globule on whey exudation from
feta
cheese during storage
-
P.K. Samal, R.J. Bennett, K.N. Pearce, F.P. Dunlop (New Zealand)
&
J. Lelievre (Canada)
421
6.8
Low lactose zabadi
-
M.A. Khorshid, M. Y. Saada,
S.A.
Khalil, G.A. Mahran
&
M.A. Hofi (Egypt)
430
6.9
Comparison of different uht-systems for production of whipping cream with and
without additives
- P.Chr.
Lorenzen, D. Precht (Germany)
&
B. Malmgren
(Sweden)
440
6.10
The effect of thermal, mechanical and biological preparation of sweet cream on
the separation of free fats
-
D. Katcherauskis (Lithuania)
444
6.11 Ultrafiltration
of cream for production of butter and its analogues
-
F.A. Vyshemirskiy, E.
V. Orlova
& V.l.
Kruglic (Russia)
446
6.12
Cryoscopic points of freezing of butter serum and thermophysical characteristics of
butter
-
F.A. Vyshemirskiy, E. Yu. Gordeyeva
&
V. V. Orlov
(Russia)
449
6.13
Dried concentrate of butter:
granulometrie
composition, properties, quality
-
F.A. Vyshemirskiy
& N.
V.
Ivanova
(Russia)
453
6.14
The medicophysiological characteristics of milk casein and whey fractions and
their combination with milk raw material in the wasteless processing of milk
-
V. Molochnikov (Russia)
455
6.15
Peptides in cheeses and fermented milk products
-
M. Kahala,
A. Pihlanto-Leppâlâ
&
E. Pahkala
(Finland)
464
6.16
In situ build-up, breakdown and rebodying of acid casein gel
-
M. Arshad,
E.
Rönnegård
&
P. Dejmek (Sweden)
467
**
|
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| genre | (DE-588)1071861417 Konferenzschrift 1992 München gnd-content |
| genre_facet | Konferenzschrift 1992 München |
| id | DE-604.BV011714569 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:14:30Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007899842 |
| oclc_num | 29997411 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-188 |
| owner_facet | DE-M49 DE-BY-TUM DE-188 |
| physical | 472 S. graph. Darst. |
| publishDate | 1993 |
| publishDateSearch | 1993 |
| publishDateSort | 1993 |
| record_format | marc |
| series | International Dairy Federation: International Dairy Federation special issue |
| series2 | International Dairy Federation: International Dairy Federation special issue |
| spelling | Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992 IDF International Dairy Federation Protein and fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products Brussels 1993 472 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier International Dairy Federation: International Dairy Federation special issue 9303 Milk cabt Heat Treatment cabt Homogenized Milk cabt Proteins cabt Conferences cabt Lait - Stérilisation - Congrès Matière grasse du lait - Congrès Produits laitiers - Traitement - Congrès Protéines du lait - Congrès Dairy processing Milk proteins Milkfat Milchverarbeitung (DE-588)4169927-0 gnd rswk-swf Milchproteine (DE-588)4134965-9 gnd rswk-swf Milch (DE-588)4039264-8 gnd rswk-swf Fettkügelchen (DE-588)4451652-6 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1992 München gnd-content Milchproteine (DE-588)4134965-9 s Milchverarbeitung (DE-588)4169927-0 s DE-604 Milch (DE-588)4039264-8 s Fettkügelchen (DE-588)4451652-6 s International Dairy Federation: International Dairy Federation special issue 9303 (DE-604)BV005943414 9303 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007899842&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992 International Dairy Federation: International Dairy Federation special issue Milk cabt Heat Treatment cabt Homogenized Milk cabt Proteins cabt Conferences cabt Lait - Stérilisation - Congrès Matière grasse du lait - Congrès Produits laitiers - Traitement - Congrès Protéines du lait - Congrès Dairy processing Milk proteins Milkfat Milchverarbeitung (DE-588)4169927-0 gnd Milchproteine (DE-588)4134965-9 gnd Milch (DE-588)4039264-8 gnd Fettkügelchen (DE-588)4451652-6 gnd |
| subject_GND | (DE-588)4169927-0 (DE-588)4134965-9 (DE-588)4039264-8 (DE-588)4451652-6 (DE-588)1071861417 |
| title | Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992 |
| title_alt | Protein and fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products |
| title_auth | Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992 |
| title_exact_search | Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992 |
| title_full | Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992 IDF International Dairy Federation |
| title_fullStr | Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992 IDF International Dairy Federation |
| title_full_unstemmed | Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992 IDF International Dairy Federation |
| title_short | Protein & fat globule modifications by heat treatment, homogenization & other technological means for high quality dairy products |
| title_sort | protein fat globule modifications by heat treatment homogenization other technological means for high quality dairy products proceedings of the idf seminar held in munich germany from 25 to 28 august 1992 |
| title_sub | proceedings of the IDF seminar held in Munich, Germany, from 25 to 28 August, 1992 |
| topic | Milk cabt Heat Treatment cabt Homogenized Milk cabt Proteins cabt Conferences cabt Lait - Stérilisation - Congrès Matière grasse du lait - Congrès Produits laitiers - Traitement - Congrès Protéines du lait - Congrès Dairy processing Milk proteins Milkfat Milchverarbeitung (DE-588)4169927-0 gnd Milchproteine (DE-588)4134965-9 gnd Milch (DE-588)4039264-8 gnd Fettkügelchen (DE-588)4451652-6 gnd |
| topic_facet | Milk Heat Treatment Homogenized Milk Proteins Conferences Lait - Stérilisation - Congrès Matière grasse du lait - Congrès Produits laitiers - Traitement - Congrès Protéines du lait - Congrès Dairy processing Milk proteins Milkfat Milchverarbeitung Milchproteine Milch Fettkügelchen Konferenzschrift 1992 München |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007899842&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV005943414 |