Dairy chemistry and biochemistry:
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| Format: | Book |
| Language: | English |
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Cham [u.a.]
Springer
2015
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| Edition: | 2. ed. |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XX, 584 S. Ill, graph. Darst. |
| ISBN: | 9783319148915 9783319374369 |
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| 245 | 1 | 0 | |a Dairy chemistry and biochemistry |c P. F. Fox ... |
| 250 | |a 2. ed. | ||
| 264 | 1 | |a Cham [u.a.] |b Springer |c 2015 | |
| 300 | |a XX, 584 S. |b Ill, graph. Darst. | ||
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| 650 | 4 | |a Chemistry | |
| 650 | 4 | |a Food science | |
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| _version_ | 1804174888110391296 |
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| adam_text | Titel: Dairy chemistry and biochemistry
Autor: Fox, Patrick F
Jahr: 2015
Contents
1 Production and Utilization of Milk..............................................................................................................1
1.1 Introduction............................................................................................................................................................................1
1.2 Composition and Variability of Milk..............................................................................................1
1.3 Classification of Mammals..............................................................................................................................3
1.4 Structure and Development
of Mammary Tissue..................................................................................................................................................4
1.5 Ultrastructure of the Secretory Cell..................................................................................................7
1.6 Techniques Used to Study Milk Synthesis..............................................................................8
1.6.1 Arterio-Venous Concentration Differences....................................................8
1.6.2 Isotope Studies..........................................................................................................................................9
1.6.3 Perfusion of Isolated Gland....................................................................................................9
1.6.4 Tissue Slices..................................................................................................................................................9
1.6.5 Cell Homogenates................................................................................................................................9
1.6.6 Tissue Culture............................................................................................................................................10
1.7 Biosynthesis of Milk Constituents......................................................................................................11
1.8 Production and Utilization of Milk....................................................................................................11
1.9 Trade in Milk Products..........................................................................................................................................15
References..................................................................................................................................................................................................18
Suggested Reading........................................................................................................................................................................19
2 Lactose..........................................................................................................................................................................................................21
2.1 Introduction............................................................................................................................................................................21
2.2 Chemical and Physical Properties
of Lactose..................................................................................................................................................................................24
2.2.1 Structure of Lactose..........................................................................................................................24
2.2.2 Biosynthesis of Lactose................................................................................................................26
2.2.3 Lactose Equilibrium in Solution....................................................................................27
2.2.4 Significance of Mutarotation................................................................................................28
2.2.5 Solubility of Lactose........................................................................................................................28
2.2.6 Crystallization of Lactose........................................................................................................29
2.2.7 Problems related to Lactose Crystallization..................................................32
xi
xii Contents
2.3 Production of Lactose..........................................................................................................................................40
2.4 Derivatives of Lactose........................................................................................................................................43
2.4.1 Enzymatic Modification of Lactose....................................................................43
2.4.2 Chemical Modifications........................................................................................................44
2.4.3 Fermentation Products..............................................................................................48
2.5 Lactose and the Maillard Reaction..................................................................................................53
2.6 Nutritional Aspects of Lactose..............................................................................................................56
2.6.1 Lactose Intolerance......................................................................................................................56
2.6.2 Galactosemia..........................................................................................................................................59
2.7 Determination of Lactose Concentration................................................................................60
2.7.1 Polarimetry..............................................................................................................................................61
2.7.2 Oxidation and Reduction Titration......................................................................61
2.7.3 Infrared (IR) Spectroscopy..............................................................................................63
2.7.4 Colorimetric Methods..............................................................................................................63
2.7.5 Chromatographic Methods..............................................................................................63
2.7.6 Enzymatic Methods....................................................................................................................63
2.8 Oligosaccharides..........................................................................................................................................................64
References................................................................................................................................................................................................66
Suggested Reading......................................................................................................................................................................68
3 Milk Lipids............................................................................................................................................................................................69
3.1 Introduction........................................................................................................................................................................69
3.2 Factors that Affect the Fat Content of Bovine Milk..............................................70
3.3 Classes of Lipids in Milk................................................................................................................................72
3.4 Fatty Acid Profile of Milk Lipids......................................................................................................76
3.5 Synthesis of Fatty Acids in Milk Fat............................................................................................82
3.6 Structure of Milk Lipids..................................................................................................................................86
3.7 Milk Fat as an Emulsion..................................................................................................................................90
3.8 Milk Fat Globule Membrane....................................................................................................................91
3.8.1 Isolation of the Fat Globule Membrane........................................................92
3.8.2 Gross Chemical Composition of FGM..........................................................93
3.8.3 The Protein Fraction..................................................................................................................93
3.8.4 The Lipid Fraction........................................................................................................................95
3.8.5 Other Membrane Components....................................................................................96
3.8.6 Membrane Structure..................................................................................................................97
3.8.7 Secretion of Milk Lipid Globules..........................................................................99
3.9 Stability of the Milk Fat Emulsion..................................................................................................102
3.9.1 Emulsion Stability in General......................................................................................102
3.9.2 The Creaming Process in Milk..................................................................................104
3.10 Influence of Processing Operations on the Fat
Globule Membrane....................................... ...................................................................107
3.10.1 Milk Supply: Hydrolytic Rancidity....................................................................107
3.10.2 Mechanical Separation of Milk................................................................................109
3.10.3 Homogenization................................................................................................................................112
3.10.4 Heating............................................................................................................................................................115
Contents xiii
3.11 Physical Defects in Milk and Cream............................................................................................115
3.11.1 Free Fat..........................................................................................................................................................116
3.12 Churning..................................................................................................................................................................................117
3.12.1 Buttermilk..................................................................................................................................................121
3.13 Freezing....................................................................................................................................................................................122
3.14 Dehydration........................................................................................................................................................................122
3.15 Lipid Oxidation............................................................................................................................................................123
3.15.1 Autocatalytic Mechanism..................................................................................................123
3.15.2 Pro-oxidants in Milk and Milk Products....................................................126
3.15.3 Antioxidants in Milk..................................................................................................................128
3.15.4 Spontaneous Oxidation..........................................................................................................128
3.15.5 Other Factors that Affect Lipid Oxidation in Milk
and Dairy Products......................................................................................................................129
3.15.6 Measurement of Lipid Oxidation............................................................................130
3.16 Rheology of Milk Fat..........................................................................................................................................130
3.16.1 Fatty Acid Profile and Distribution......................................................................130
3.16.2 Process Parameters......................................................................................................................132
3.17 Analytical Methods for the Quantitative Determination
of Milk Fat............................................................................................................................................................................135
3.18 Appendix A: Principal Fatty Acids in Milk Fat............................................................138
3.19 Appendix B..........................................................................................................................................................................139
3.20 Appendix C..........................................................................................................................................................................141
References..................................................................................................................................................................................................141
Suggested Reading........................................................................................................................................................................143
4 Milk Proteins......................................................................................................................................................................................145
4.1 Introduction........................................................................................................................................................................145
4.2 Heterogeneity of Milk Proteins............................................................................................................148
4.2.1 Other Protein Fractions..........................................................................................................149
4.3 Preparation of Casein and Whey Proteins............................................................................150
4.3.1 Acid (Isoelectric) Precipitation..................................................................................150
4.3.2 Centrifugation......................................................................................................................................151
4.3.3 Centrifugation of Calcium-Supplemented Milk..............................151
4.3.4 Salting-Out Methods..................................................................................................................151
4.3.5 Ultrafiltration........................................................................................................................................152
4.3.6 Microfiltration......................................................................................................................................152
4.3.7 Gel Filtration (Gel Permeation Chromatography)........................153
4.3.8 Precipitation with Ethanol................................................................................................153
4.3.9 Cryoprecipitation............................................................................................................................153
4.3.10 Rennet Coagulation....................................................................................................................154
4.3.11 Other Methods for the Preparation of Whey Proteins............154
4.4 Heterogeneity and Fractionation of Casein........................................................................154
4.4.1 Resolution of Caseins by Electrophoresis................................................155
4.4.2 Microheterogeneity of the Caseins......................................................................160
4.4.3 Nomenclature of the Caseins........................................................................................162
xiv Contents
4.5 Some Important Properties of the Caseins..........................................................................163
4.5.1 Chemical Composition..........................................................................................................163
4.5.2 Secondary and Tertiary Structures........................................................................173
4.5.3 Molecular Size....................................................................................................................................176
4.5.4 Hydrophobicity..........................................................................................................177
4.5.5 Influence of Ca2+on Caseins..........................................................................................177
4.5.6 Action of Rennets on Casein........................................................................................178
4.5.7 Casein Association........................................................................................................................178
4.6 Casein Micelles............................................................................................................................................................178
4.6.1 Composition and General Features......................................................................178
4.6.2 Stability..........................................................................................................................................................179
4.6.3 Principal Micelle Characteristics............................................................................181
4.6.4 Micelle Structure............................................................................................................................183
4.7 Whey Proteins..................................................................................................................................................................187
4.7.1 Preparation................................................................................................................................................187
4.7.2 Heterogeneity of Whey Proteins..............................................................................188
4.8 P-Lactoglobulin............................................................................................................................................................189
4.8.1 Occurrence and Microheterogeneity..................................................................189
4.8.2 Amino Acid Composition..................................................................................................189
4.8.3 Primary Structure............................................................................................................................190
4.8.4 Secondary Structure....................................................................................................................190
4.8.5 Tertiary Structure............................................................................................................................190
4.8.6 Quaternary Structure..................................................................................................................192
4.8.7 Physiological Function..........................................................................................................193
4.8.8 Denaturation..........................................................................................................................................193
4.9 Whey Acidic Protein..............................................................................................................................................193
4.10 a-Lactalbumin................................................................................................................................................................194
4.10.1 Amino Acid Composition..................................................................................................194
4.10.2 Genetic Variants................................................................................................................................194
4.10.3 Primary Structure............................................................................................................................194
4.10.4 Secondary and Tertiary Structure..........................................................................194
4.10.5 Quaternary Structure..................................................................................................................196
4.10.6 Other Species........................................................................................................................................196
4.10.7 Biological Function....................................................................................................................196
4.10.8 Metal Binding and Heat Stability..........................................................................196
4.10.9 Apoptosis Effect on Tumour Cells........................................................................196
4.11 Blood Serum Albumin........................................................................................................................................197
4.12 Immunoglobulins (lg)..........................................................................................................................................198
4.13 Proteose Peptone 3..................................................................................................................................................202
4.14 Minor Milk Proteins..............................................................................................................................................202
4.15 Non-protein Nitrogen..........................................................................................................................................202
4.16 Interspecies Comparison of Milk Proteins..........................................................................203
4.17 Synthesis and Secretion of Milk Proteins..............................................................................205
4.17.1 Sources of Amino Acids......................................................................................................206
4.17.2 Amino Acid Transport into the Mammary Cell................................206
Contents xv
4.17.3 Synthesis of Milk Proteins................................................................................................206
4.17.4 Modifications of the Polypeptide Chain......................................................209
4.17.5 Structure and Expression of Milk Protein Genes..........................210
4.17.6 Secretion of Milk-Specific Proteins....................................................................210
4.17.7 Secretion of Immunoglobulins....................................................................................212
4.18 Functional Milk Protein Products......................................................................................................213
4.18.1 Industrial Production of Caseins..............................................................................215
4.18.2 Novel Methods for Casein Production............................................................219
4.18.3 Fractionation of Casein..........................................................................................................220
4.18.4 Functional (Physicochemical) Properties of Caseins..............221
4.18.5 Applications of Caseins and Whey Proteins..........................................223
4.18.6 Casein-Whey Protein Co-precipitates..............................................................223
4.19 Methods for Quantitation of Proteins in Foods............................................................226
4.19.1 Kjeldahl Method..............................................................................................................................226
4.19.2 The Formol Titration..................................................................................................................229
4.19.3 Absorbance of UV Light....................................................................................................229
4.19.4 Biuret Method......................................................................................................................................230
4.19.5 Folin-Ciocalteau (F-C) Method................................................................................230
4.19.6 Dye-Binding Methods............................................................................................................230
4.19.7 Bradford Method............................................................................................................................231
4.19.8 Infra-Red Spectroscopy........................................................................................................231
4.19.9 Dumas Method....................................................................................................................................231
Appendix 4A Structures of Amino Acids Occurring in Proteins..........................232
References..................................................................................................................................................................................................233
Suggested Reading........................................................................................................................................................................238
5 Salts of Milk........................................................................................................................................................................................241
5.1 Introduction........................................................................................................................................................................241
5.2 Method of Analysis..................................................................................................................................................241
5.3 Composition of Milk Salts............................................................................................................................242
5.4 Secretion of Milk Salts......................................................................................................................................244
5.5 Factors Influencing Variation in Salt Composition..................................................245
5.5.1 Breed of Cow........................................................................................................................................246
5.5.2 Stage of Lactation..........................................................................................................................246
5.5.3 Infection of the Udder..............................................................................................................248
5.5.4 Feed......................................................................................................................................................................249
5.6 Interrelations of Milk Salt Constituents..................................................................................249
5.6.1 Partition of Milk Salts Between Colloidal
and Soluble Phases......................................................................................................................251
5.6.2 Methods Used to Separate the Colloidal
and Soluble Phases......................................................................................................................251
5.6.3 Soluble Salts.......................................................................................................252
5.6.4 Measurement of Calcium and Magnesium Ions..............................256
5.6.5 Colloidal Milk Salts....................................................................................................................257
xvi Contents
5.7 Changes in Milk Salts Equilibrium Induced
by Various Treatments............................................................................................................................................261
5.7.1 Addition of Acid or Alkali........................................................................................................261
5.7.2 Addition of Various Salts..........................................................................................................262
5.7.3 Effect of Changes in Temperature................................................................................263
5.7.4 Changes in pH Induced by Temperature............................................................264
5.7.5 Effect of Dilution and Concentration......................................................................265
5.7.6 Effect of Freezing..................................................................................................................................265
5.7.7 Effect of Ultrafiltration..................................................................................................................266
5.7.8 Effect of High Pressure Processing............................................................................266
5.8 Fortification of Milk with Inorganic Elements..................................................................266
5.9 Synthetic Milk Ultrafiltrate............................................................................................................................267
References..................................................................................................................................................................................................267
Suggested Reading........................................................................................................................................................................269
6 Vitamins in Milk and Dairy Products......................................................................................................271
6.1 Introduction............................................................................................................................................................................271
6.2 Fat-Soluble Vitamins................................................................................................................................................272
6.2.1 Retinol (Vitamin A)............................................................................................................................272
6.2.2 Calciferols (Vitamin D)................................................................................................................276
6.2.3 Tocopherols and Related Compounds (Vitamin E)............................278
6.2.4 Phylloquinone and Related Compounds (Vitamin K)....................280
6.3 B-Group Vitamins........................................................................................................................................................281
6.3.1 Thiamine (Vitamin B1)................................................................................................................282
6.3.2 Riboflavin (Vitamin B2)..............................................................................................................284
6.3.3 Niacin......................................................................................................................................................................286
6.3.4 Biotin........................................................................................................................................................................287
6.3.5 Pantothenic Acid....................................................................................................................................288
6.3.6 Pyridoxine and Related Compounds (Vitamin B6)............................288
6.3.7 Folate.......................................................................................................................................291
6.3.8 Cobalamin and Its Derivatives (Vitamin B12)..........................................294
6.4 Ascorbic Acid (Vitamin C)..............................................................................................................................295
References..................................................................................................................................................................................................297
7 Water in Milk and Dairy Products................................................................................................................299
7.1 Introduction............................................................................................................................................................................299
7.2 General Properties of Water..........................................................................................................................299
7.3 Water Activity....................................................................................................................................................................306
7.4 Water Sorption..................................................................................................................................................................309
7.5 Glass Transition and the Role of Water in Plasticization..................................316
7.6 Non-equilibrium Ice Formation..............................................................................................................316
7.7 Role of Water in Stickiness and Caking of Powders
and Crystallization of Lactose....................................................................................................................317
7.8 Water and the Stability of Dairy Products................................................................................317
References..................................................................................................................................................................................................320
Suggested Reading........................................................................................................................................................................320
Contents xvii
8 Physical Properties of Milk........................................................................................................................................321
8.1 Ionic Strength......................................................................................................................................................................321
8.2 Density..........................................................................................................................................................................................322
8.3 Redox Properties of Milk..................................................................................................................................323
8.4 Colligative Properties of Milk....................................................................................................................327
8.5 Interfacial Tension........................................................................................................................................................331
8.6 Acid-Base Equilibria................................................................................................................................................333
8.7 Rheological Properties..........................................................................................................................................336
8.7.1 Newtonian Behaviour..................................................................................................................336
8.7.2 Non-Newtonian Behaviour..................................................................................................337
8.7.3 Rheology of Milk Gels..............................................................................................................338
8.7.4 Rheological Properties of Milk Fat........................................................................339
8.8 Electrical Conductivity......................................................................................................................................339
8.9 Thermal Properties of Milk........................................................................................................................339
8.10 Interaction of Light with Milk and Dairy Products................................................340
8.11 Colour of Milk and Milk Products..................................................................................................342
References..................................................................................................................................................................................................343
9 Heat-Induced Changes in Milk..........................................................................................................................345
9.1 Introduction........................................................................................................................................................................345
9.2 Lipids............................................................................................................................................................................................347
9.2.1 Physico-Chemical Changes................................................................................................347
9.2.2 Chemical Changes............................................................................................................................349
9.2.3 Denaturation of Indigenous Enzymes................................................................350
9.3 Lactose........................................................................................................................................................................................350
9.3.1 Formation of Lactulose..............................................................................................................351
9.3.2 Formation of Acids..........................................................................................................................351
9.3.3 Maillard Browning..........................................................................................................................353
9.4 Milk Salts................................................................................................................................................................................354
9.5 Vitamins....................................................................................................................................................................................357
9.6 Proteins......................................................................................................................................................................................357
9.6.1 Enzymes..........................................................................................................................................................357
9.6.2 Denaturation of Other Biologically-Active Proteins....................359
9.6.3 Denaturation of Whey Proteins....................................................................................359
9.6.4 Effect of Heat on Caseins......................................................................................................362
9.7 Heat Stability of Milk..........................................................................................................................................364
9.7.1 Effect of Processing Operations on Heat Stability..........................367
9.8 Effect of Heat Treatment on Rennet Coagulation
of Milk and Related Properties..............................................................................................................369
9.9 Age Gelation of Sterilized Milk..........................................................................................................370
9.10 Heat-Induced Changes in Flavour of Milk..........................................................................370
References..................................................................................................................................................................................................373
Suggested Reading........................................................................................................................................................................375
xviii
Contents
10 Enzymology of Milk and Milk Products..............................................................................................377
10.1 Introduction........................................................................................................................................................................377
10.2 Indigenous Enzymes of Bovine Milk..........................................................................................378
10.2.1 Introduction..........................................................................................................................................378
10.2.2 Proteinases (EC 3.4.-.-)............................................................................................379
10.2.3 Lipases and Esterases (EC 3.1.1.-)..................................................................382
10.2.4 Phosphatases (EC 3.1.3-)..............................................................................................384
10.2.5 Ribonuclease......................................................................................................................................388
10.2.6 Lysozyme (EC 3.1.2.17)..................................................................................................389
10.2.7 N-Acetyl-(3-D-Glucosaminidase (EC 3.2.1.30)..............................390
10.2.8 y-Glutamyl Transpeptidase (Transferase) (EC 2.3.2.2).. 390
10.2.9 Amylases (EC 3.2.1.-)........................................................................................................391
10.2.10 Catalase (EC 1.11.1.6)........................................................................................................391
10.2.11 Lactoperoxidase (EC 1.11.1.7)..............................................................................392
10.2.12 Xanthine Oxidoreductase (XOR)
[EC, 1.13.22; 1.1.1.204]..................................................................................................394
10.2.13 Sulphydryl Oxidase (EC 1.8.3.-)........................................................................396
10.2.14 Superoxide Dismutase (EC 1.15.1.1)..........................................................396
10.2.15 Other Enzymes................................................................................................................................397
10.3 Exogenous Enzymes in Dairy Technology..........................................................................400
10.3.1 Introduction..........................................................................................................................................400
10.3.2 Proteinases............................................................................................................................................400
10.3.3 p-Galactosidase..............................................................................................................................402
10.3.4 Lipases........................................................................................................................................................402
10.3.5 Lysozyme................................................................................................................................................403
10.3.6 Transglutaminase........................................................................................................................404
10.3.7 Catalase (EC 1.1.1.6)............................................................................................................404
10.3.8 Glucose Oxidase (EC 1.1.3.4)................................................................................405
10.3.9 Superoxide Dismutase (EC 1.15.1.1)..........................................................406
10.3.10 Glucose Isomerase (EC 5.3.1.5)..........................................................................406
10.3.11 Exogenous Enzymes in Food Analysis......................................................407
References and Suggested Reading....................................................................................................................411
Indigenous Enzymes in Milk....................................................................................................................411
Exogenous Enzymes in Dairy Technology and Analysis..............................414
11 Biologically Active Compounds in Milk..............................................................................................415
11.1 Introduction........................................................................................................................................................................415
11.2 Bioactive Milk Lipids..........................................................................................................................................417
11.2.1 Medium Chain Fatty Acids..........................................................................................417
11.2.2 Conjugated Linoleic Acid..............................................................................................417
11.2.3 Polar Milk Lipids........................:......................................................................418
11.2.4 Fatty Acids with Significant Bioactivity..................................................418
11.2.5 Gangliosides......................................................................................................................................419
11.2.6 Milk Fat Globule Membrane....................................................................................419
11.2.7 Phospholipids....................................................................................................................................420
Contents xix
11.3 Bioactive Milk Carbohydrates..........................................................................................................420
11.3.1 Lactose....................................................................................................................................................421
11.3.2 Oligosaccharides......................................................................................................................421
11.3.3 Bifidus Factors............................................................................................................................422
11.3.4 Fucose......................................................................................................................................................422
11.4 Vitamins..............................................................................................................................................................................423
11.5 Bioactive Milk Proteins................................................................................................................................424
11.5.1 Caseins....................................................................................................................................................424
11.5.2 Whey Proteins..............................................................................................................................425
11.5.3 Vitamin-Binding Proteins..........................................................................................428
11.5.4 Hormone-Binding Proteins......................................................................................430
11.5.5 Metal-Binding Proteins..................................................................................................430
11.6 Minor Biologically-Active Proteins in Milk................................................................431
11.6.1 Heparin Affinity Regulatory Peptide........................................................432
11.6.2 Colostrinin........................................................................................................................................432
11.6.3 p2-Microglobulin......................................................................................................................433
11.6.4 Osteopontin......................................................................................................................................433
11.6.5 Proteose Peptone-3..............................................................................................................433
11.6.6 Angiogenins....................................................................................................................................433
11.6.7 Kininogens........................................................................................................................................434
11.6.8 Glycoproteins................................................................................................................................434
11.7 Indigenous Milk Enzymes........................................................................................................................435
11.7.1 Lysozyme............................................................................................................................................435
11.7.2 Lactoperoxidase........................................................................................................................436
11.8 Bioactive Milk Peptides..............................................................................................................................436
11.8.1 Production of Bioactive Peptides....................................................................437
11.8.2 Physiological Functionality of Bioactive Peptides..............438
11.9 Free Amino Acids..................................................................................................................................................457
11.10 Hormones, Growth Factors and Cytokines....................................................................458
11.10.1 Gonadal Hormones..............................................................................................................461
11.10.2 Adrenal Hormones................................................................................................................461
11.10.3 Brain-Gut Hormones........................................................................................................461
11.10.4 Growth Factors............................................................................................................................463
11.10.5 Cytokines............................................................................................................................................466
11.10.6 Adipokins............................................................................................................................................467
11.11 Minor Bioactive Compounds..............................................................................................................469
11.11.1 Polyamines........................................................................................................................................469
11.11.2 Amyloid A........................................................................................................................................470
11.11.3 Nucleotides......................................................................................................................................471
11.11.4 Calmodulin-Inhibiting Peptide..........................................................................471
11.11.5 Clusterof Differentiation 14 (CD 14)........................................................471
11.11.6 Cysteine Protease Inhibitors......................................... 472
11.11.7 Antioxidants and Prooxidants..............................................................................472
11.12 Effect of Processing Conditions on Bioactive
Components in Milk..................................................................... 472
xx Contents
11.13 Commercial Production and Uses of Bioactive
Compounds from Milk..................................................................................................................................474
11.14 Bioactive Components in Other Milks..................................................................................476
11.15 Conclusion........................................................................................................................................................................477
References........................................................;................................................................................478
Suggested Reading........................................................................................................................................................................497
12 Chemistry and Biochemistry of Cheese................................................................................................499
12.1 Introduction........................................................................................................................................................................499
12.2 Rennet-Coagulated Cheeses......................................................................................................................501
12.2.1 Preparation and Treatment of Cheese Milk............................................501
12.2.2 Conversion of Milk to Cheese Curd..................................................................502
12.2.3 Acidification..........................................................................................................................................518
12.2.4 Moulding and Shaping............................................................................................................521
12.2.5 Salting..............................................................................................................................................................521
12.2.6 Manufacturing Protocols for Some Cheese Varieties..............522
12.2.7 Cheese Ripening..............................................................................................................................523
12.2.8 Cheese Flavour....................................................................................................................................533
12.2.9 Accelerated Ripening of Cheese..............................................................................534
12.3 Acid-Coagulated Cheeses..............................................................................................................................537
12.4 Processed Cheese Products..........................................................................................................................537
12.4.1 Processing Protocol....................................................................................................................541
12.5 Cheese Analogues......................................................................................................................................................543
References..................................................................................................................................................................................................544
Suggested Reading........................................................................................................................................................................545
13 Chemistry and Biochemistry of Fermented Milk Products................................547
13.1 Introduction........................................................................................................................................................................547
13.1.1 Classification of Fermented Milks........................................................................548
13.1.2 Therapeutic Properties of Fermented Milks..........................................550
13.2 Starter Microorganisms....................................................................................................................................553
13.3 Buttermilk..............................................................................................................................................................................554
13.4 Yoghurt....................................................................................................................................................................................555
13.4.1 Concentrated Fermented Milk Products......................................................555
13.4.2 Novel Yoghurt Products........................................................................................................557
13.4.3 Rheology of Yoghurt..................................................................................................................557
13.4.4 Exocellular Polysaccharides..........................................................................................557
13.5 Kefir................................................................................................................................................................................................558
13.6 Koumiss....................................................................................................................................................................................561
13.6.1 Technological Developments in Koumiss Manufacture... 564
13.6.2 Koumiss-Like Products from Non-equine Milk..............................565
13.7 Cultured/Sour Cream............................................................................................................................................566
References..................................................................................................................................................................................................566
Suggested Reading........................................................................................................................................................................567
Index..................................................................................................................................................................................................................................569
|
| any_adam_object | 1 |
| author | Fox, P. F. |
| author_facet | Fox, P. F. |
| author_role | aut |
| author_sort | Fox, P. F. |
| author_variant | p f f pf pff |
| building | Verbundindex |
| bvnumber | BV042692780 |
| classification_rvk | VN 8100 |
| classification_tum | CHE 526 LAN 810 |
| ctrlnum | (OCoLC)915511090 (DE-599)BVBBV042692780 |
| dewey-full | 641.3 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink 664 - Food technology |
| dewey-raw | 641.3 664 |
| dewey-search | 641.3 664 |
| dewey-sort | 3641.3 |
| dewey-tens | 640 - Home and family management 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Agrarwissenschaft Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 2. ed. |
| format | Book |
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| id | DE-604.BV042692780 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:07:33Z |
| institution | BVB |
| isbn | 9783319148915 9783319374369 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028124403 |
| oclc_num | 915511090 |
| open_access_boolean | |
| owner | DE-11 DE-1029 DE-91G DE-BY-TUM |
| owner_facet | DE-11 DE-1029 DE-91G DE-BY-TUM |
| physical | XX, 584 S. Ill, graph. Darst. |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Springer |
| record_format | marc |
| spelling | Fox, P. F. Verfasser aut Dairy chemistry and biochemistry P. F. Fox ... 2. ed. Cham [u.a.] Springer 2015 XX, 584 S. Ill, graph. Darst. txt rdacontent n rdamedia nc rdacarrier Chemistry Food science Food Science Chemie Biochemie (DE-588)4006777-4 gnd rswk-swf Chemie (DE-588)4009816-3 gnd rswk-swf Milchprodukt (DE-588)4235506-0 gnd rswk-swf Milch (DE-588)4039264-8 gnd rswk-swf Milch (DE-588)4039264-8 s Chemie (DE-588)4009816-3 s DE-604 Biochemie (DE-588)4006777-4 s Milchprodukt (DE-588)4235506-0 s Erscheint auch als Online-Ausgabe 978-3-319-14892-2 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028124403&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Fox, P. F. Dairy chemistry and biochemistry Chemistry Food science Food Science Chemie Biochemie (DE-588)4006777-4 gnd Chemie (DE-588)4009816-3 gnd Milchprodukt (DE-588)4235506-0 gnd Milch (DE-588)4039264-8 gnd |
| subject_GND | (DE-588)4006777-4 (DE-588)4009816-3 (DE-588)4235506-0 (DE-588)4039264-8 |
| title | Dairy chemistry and biochemistry |
| title_auth | Dairy chemistry and biochemistry |
| title_exact_search | Dairy chemistry and biochemistry |
| title_full | Dairy chemistry and biochemistry P. F. Fox ... |
| title_fullStr | Dairy chemistry and biochemistry P. F. Fox ... |
| title_full_unstemmed | Dairy chemistry and biochemistry P. F. Fox ... |
| title_short | Dairy chemistry and biochemistry |
| title_sort | dairy chemistry and biochemistry |
| topic | Chemistry Food science Food Science Chemie Biochemie (DE-588)4006777-4 gnd Chemie (DE-588)4009816-3 gnd Milchprodukt (DE-588)4235506-0 gnd Milch (DE-588)4039264-8 gnd |
| topic_facet | Chemistry Food science Food Science Chemie Biochemie Milchprodukt Milch |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028124403&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT foxpf dairychemistryandbiochemistry |