Advanced Dairy Chemistry: Lactose, Water, Salts and Vitamins: Fox, P. F. : 9780412630200: Book: Technology: eCampus.com

This is the third volume in the series on the chemistry and physical properties of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. Advanced Dairy Chemistry Volume 3 is the most comprehensive book available on the subject. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed. This book is a second edition of the very successful third volume in the series Developments in Dairy Chemistry. Professor Fox, a world authority in this field, has pulled together an impressive international list of contributors, providing a title that will be great use to personnel working within the dairy industry and those in academics and research.

List of contributors

(2)

Preface

(2)

Preface to the first edition

xiii

1 Physical and chemical properties of lactose

(38)

V.H. Holsinger

1.1 Occurrence

(1)

1.2 Biosynthesis

(2)

1.3 Physical properties

(5)

1.4 Lactose manufacture

(2)

1.5 Lactose in dairy products

(4)

1.6 Chemical reactions

(11)

1.7 Physiological aspects of lactose in nutrition

(1)

1.8 Uses for lactose

(4)

References

(8)

2. Lactose: chemical derivatives

(38)

L.A.W. Thelwall

2.1 Introduction

(2)

2.2 Physical properties

(1)

2.3 Chemical derivatives

(21)

2.4 Oligosaccharides from lactose

(4)

2.5 Spectroscopic analysis of lactose and its derivatives

(2)

References

(8)

3. Lactose: enzymatic modification

(50)

R.R. Mahoney

3.1 Introduction

(1)

3.2 Sources of B-galactosidases

(1)

3.3 Enzyme structure and mechanism of action

(4)

3.4 Transferase activity

(6)

3.5 Activity measurements and analysis of products

(1)

3.6 Characteristics of microbial B-galactosidases

(4)

3.7 B-Galactosidase activity and stability in milk and whey

(1)

3.8 Processing dairy products with B-galactosidase

(13)

3.9 Applications

108

(8)

3.10 Prospects for low-lactose milk and whey

116

(2)

References

118

(9)

4. Lactose: nutritional significance

127

(28)

A. Mustapha

S.R. Hertzler

D.A. Savaiano

4.1 Why lactose?

127

(1)

4.2 Lactose in foods

127

(2)

4.3 Biological roles of lactose

129

(7)

4.4 Nutritional risks and concerns of lactose

136

(11)

4.5 Future of food processing as related to lactose

147

(1)

References

147

(8)

5. Reaction chemistry of lactose: non-enzymatic degradation pathways and their significance in dairy products

155

(78)

J. O'Brien

5.1 Introduction

155

(2)

5.2 Isomerization and degradation of sugars

157

(10)

5.3 Chemistry of the Maillard reaction

167

(15)

5.4 Thermodynamics and kinetics of lactose isomerization and degradation in milk products

182

(1)

5.5 Thermodynamics and kinetics of Maillard reactions

183

(5)

5.6 Factors that influence the rate of Maillard reactions

188

(13)

5.7 Methods for the analysis of LA-transformation products and degradation products of lactose

201

(1)

5.8 Methods for monitoring Maillard reactions in milk products

202

(8)

5.9 Consequences of undesirable Maillard reactions in milk systems

210

(5)

Appendix 5.A Expressions of the temperature dependence of reaction rates

215

(1)

References

216

(17)

6. The milk salts and their interaction with casein

233

(24)

C. Holt

6.1 Introduction

233

(1)

6.2 The components and their concentrations

234

(1)

6.3 Application of the phase rule to milk

234

(4)

6.4 Partition of milk salts

238

(1)

6.5 A model of the ion equilibria in milk diffusate

239

(1)

6.6 Calculation of collodial concentrations

240

(4)

6.7 A cluster model of micellar calcium phosphate

244

(2)

6.8 Nucleation and growth of calcium phosphate clusters from solution

246

(4)

6.9 Effect of low concentrations of casein

250

(1)

6.10 Formation of calcium phosphate nanoclusters at milk-like concentrations

250

(2)

6.11 Rheomorphic proteins and the biological functions of casein

252

(2)

References

254

(3)

7. Nutritional aspects of minerals in bovine and human milks

257

(46)

A. Flynn

K. Cashman

7.1 Introduction

257

(1)

7.2 Mineral content of human and cow's milks

258

(2)

7.3 Sodium, potassium and chloride

260

(1)

7.4 Calcium

261

(6)

7.5 Magnesium

267

(1)

7.6 Phosphorus

268

(1)

7.7 Iron

269

(5)

7.8 Zinc

274

(3)

7.9 Copper

277

(2)

7.10 Manganese

279

(1)

7.11 Selenium

280

(3)

7.12 Iodine

283

(2)

7.13 Molybdenum

285

(1)

7.14 Chromium

286

(1)

7.15 Cobalt

286

(1)

7.16 Fluoride

287

(1)

7.17 Arsenic nickel silicon boron

287

(1)

7.18 Summary and conclusions

288

(1)

References

289

(14)

8. Water in milk products

303

(44)

Y.H. Roos

8.1 Introduction

303

(1)

8.2 General properties of water

304

(4)

8.3 Water in food materials

308

(8)

8.4 Effects of water on the physical state

316

(16)

8.5 Water and stability

332

(7)

References

339

(8)

9. Vitamins in milk and milk products

347

(56)

R. Oste

M. Jagerstad

I. Andersson

9.1 Introduction

347

(1)

9.2 Vitamin A

348

(5)

9.3 Vitamin D

353

(4)

9.4 Vitamin E

357

(3)

9.5 Vitamin K

360

(3)

9.6 Thiamin

363

(3)

9.7 Riboflavin

366

(3)

9.8 Vitamin B6

369

(2)

9.9 Niacin

371

(2)

9.10 Folates

373

(5)

9.11 Vitamin B12

378

(3)

9.12 Biotin

381

(2)

9.13 Pantothenic acid

383

(1)

9.14 Vitamin C

384

(4)

References

388

(15)

10. Flavours and off-flavours in milk and dairy products

403

(66)

P.L.H. McSweeney

H.E. Nursten

G. Urbach

10.1 Introduction

403

(2)

10.2 Milk

405

(6)

10.3 Pasteurized milk

411

(2)

10.4 UHT milk

413

(4)

10.5 Milk powders

417

(1)

10.6 Butter

418

(3)

10.7 Cream

421

(1)

10.8 Fermented milks

421

(2)

10.9 Cheese: contribution of volatile compounds

423

(14)

10.10 Cheese: taste

437

(15)

10.11 Summary

452

(1)

References

452

(17)

11. Physico-chemical properties of milk

469

(50)

H. Singh

O.J. McCarthy

J.A. Lucey

11.1 Introduction

469

(1)

11.2 Acid-base equilibria

469

(12)

11.3 Oxidation-reduction equilibria

481

(3)

11.4 Density

484

(4)

11.5 Optical properties

488

(4)

11.6 Surface and interfacial phenomena

492

(3)

11.7 Freezing point

495

(1)

11.8 Rheological properties

496

(9)

11.9 Thermal properties

505

(6)

References

511

(8)

Index

519


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