Third Edition
edited by P.F. Fox
and P. L. H. McSweeney

Advanced Dairy Chemistry Volume 1: Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.

An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as:

• methods for resolving and identifying proteins
• biologically and physiologically active proteins
• molecular genetics and functional milk proteins

All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been greatly enhanced.

Advanced Dairy Chemistry, Third Edition has been expanded from 18 chapters in the second edition to 29 chapters and is divided into two parts:

• Part A (Chapters 1-11) describes the more basic aspects of milk proteins
• Part B (Chapters 12-29) reviews the more applied aspects

New topics include:

• an overview of the milk protein system
• allergenicity of milk proteins
• bioactive peptides
• genetic engineering of milk proteins
• and certain additional chapters on protein-rich dairy products

Contents

Part A

1. Milk Proteins: General and Historical Aspects
2. Quantitation of Proteins in Milk and Milk Products
3. Chemistry of the Caseins
4. Higher Order Structures of the Caseins: A Paradox?
5. Casein Micelle Structure, Functions and Interactions
6. Non-Bovine Caseins: Quantitative Variability and Molecular Diversity
7. β-Lactoglobulin
8. α-Lactalbumin
9. Immunoglobulins in Mammary Secretions
10. Lactoferrin
11. 1. Indigenous Enzymes in Milk
    2. Lipases in Milk
    3. Indigenous Proteinases in Milk
    4. Indigenous Phosphatases in Milk
    5. Indigenous Nucleases in Milk
    6. Lactoperoxidase
    7. Other Enzymes

Index

Part B

12. Nutritional Aspects of Milk Proteins
13. Allergenicity of Milk Proteins
14. Milk Protein Hydrolysates and Bioactive Peptides
15. Biosynthesis of Milk Proteins
16. Genetic Polymorphism of Milk Proteins
17. Genetic Engineering of Milk Proteins
18. Enzymatic Coagulation of Milk
19. Heat-Induced Coagulation of Milk
20. Protein Stability in Sterilized Milk and Milk Products
21. Ethanol Stability
22. Acid Coagulation of Milk
23. Manufacture and Properties of Milk Powders
24. Ice Cream
25. Role of Protein in Cheese and Cheese products
26. Functional Milk Proteins: production and Utilization
27. Interfacial, Emulsifying and Foaming Properties of Milk Proteins
28. Thermal Denaturation, Aggregation and Gelation of Whey Proteins
29. Protein Hydration and Viscosity of Dairy Fluids

Index

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