Handbook of Dairy Foods Analysis

by Nollet; Leo M.L.

• ISBN13: 9781420046311
• ISBN10: 1420046314
• Edition: 1st
• Format: Hardcover
• Copyright: 2009-11-04
• Publisher: CRC Press

Summary

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysiscompiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Table of Contents

Preface	p. ix
Editors	p. xi
Contributors	p. xiii
Chemistry and Biochemistry
Introduction to Analysis in the Dairy Industry	p. 3
Amino Acids in Dairy Foods	p. 9
Peptides	p. 33
Milk Proteins	p. 79
Proteomics	p. 109
Carbohydrates	p. 139
Triacylglycerols in Dairy Foods	p. 169
Dairy Polar Lipids	p. 189
Fatty Acids	p. 211
Cholesterol	p. 229
Organic Acids	p. 259
Flavor Formation	p. 277
Technological Quality
Microstructure	p. 295
Biosensors	p. 307
Physical Sensors and Techniques	p. 329
Rheological Properties and Flavor Release	p. 345
Determination of Identity and Quality of Dairy Products	p. 363
Determination of Glycolysis	p. 385
Determination of Proteolysis in Cheese	p. 405
Determination of Lipolysis	p. 427
Characterization of Lactic Acid Bacteria Used as Starter Cultures	p. 449
Detection of Bacteriophages in Milk	p. 469
Nutritional Quality
Prebiotics	p. 485
Probiotics	p. 503
Determination of Water-and Fat-Soluble Vitamins in Infant Formulae	p. 531
Minerals and Trace Elements	p. 543
Sensory Quality
Color	p. 581
Texture	p. 603
Flavor	p. 615
Safety
Microbial Flora	p. 647
Spoilage Detection	p. 665
PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products	p. 677
Mycotoxins and Toxins	p. 689
Detection of Adulterations: Addition of Foreign Lipids and Proteins	p. 719
Detection of Adulterations: Identification of Milk Origin	p. 733
Residues of Food Contact Materials	p. 755
Chemical Contaminants: Phthalates	p. 777
Analysis of Antibiotics in Milk and Its Products	p. 801
Environmental Contaminants	p. 821
Allergens	p. 843
Amines	p. 861
Index	p. 879
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