This is the third volume in the series on the chemistry and physical chemistry of milk constituents. 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.

Contents

1. Physical and chemical properties of lactose
   
   1. Occurrence
   2. Biosynthesis
   3. Physical properties
   4. Lactose manufacture
   5. Lactose in dairy products
   6. Chemical reactions
   7. Physiological aspects of lactose in nutrition
   8. Uses for lactose

2. Lactose: Chemical derivatives
   
   9. Physical properties
   10. Chemical derivatives
   11. Oligosaccharides from lactose
   12. Spectroscopic analysis of lactose and its derivatives

3. Lactose: Enzymatic modification
   
   13. Sources of B-galactosidase
   14. Enzyme structure and mechanism of action
   15. Transferase activity
   16. Activity measurements and analysis of products
   17. Characteristics of microbial B-galactosidases
   18. B-Galactosidase activity and stability in milk and whey
   19. Processing dairy products with B-galactosidase
   20. Prospects for low-lactose milk and whey

4. Lactose: nutritional significance
   
   21. Why lactose?
   22. Lactose in foods
   23. Biological roles of lactose
   24. Nutritional risks and concerns of lactose
   25. Future of food processing as related to lactose

5. Reaction chemistry of lactose: Non-enzymatic degradation pathways and their significance in dairy products
   
   26. Isomerization and degradation of sugars
   27. Chemistry of the Maillard reaction
   28. Thermodynamics and kinetics of lactose isomerization and degradation in milk products
   29. Thermodynamics and kinetics of maillard reactions
   30. Factors that influence the rate of Maillard reactions
   31. Methods for the analysis of LA-transformation products and degradation products of lactose
   32. Methods for monitoring Maillard reactions in milk products
   33. Consequences of undesirable Maillard reactions in milk systems
   34. Expressions of the temperature dependence of reaction rates

6. The milk salts and their interaction with casein
   
   35. The components and their concentrations
   36. Application of the phase rule to milk
   37. Partition of milk salts
   38. A model of the ion equilibria in milk diffusate
   39. Calculation of colloidal concentrations
   40. A cluster model of micellar calcium phosphate
   41. Nucleation and growth of calcium phosphate clusters from solution
   42. Effect of low concentrations of casein
   43. Formation of calcium phosphate nanoclusters at milk-like concentrations
   44. Rheomorphic proteins and the biological functions of casein

7. Nutritional aspects of minerals in bovine and human milks
   
   45. Mineral content and human and cow's milks
   46. Sodium, potassium and chloride
   47. Calcium
   48. Magnesium
   49. Phosphorus
   50. Iron
   51. Zinc
   52. Copper
   53. Manganese
   54. Selenium
   55. Iodine
   56. Molybdenum
   57. Chromium
   58. Cobalt
   59. Fluoride
   60. Arsenic, Nickel, Silicon, Boron

8. Water in milk products
   
   61. General properties of water
   62. Water in food materials
   63. Effects of water on the physical state
   64. Water and stability

9. Vitamins in milk and milk products
   
   65. Vitamin A
   66. Vitamin D
   67. Vitamin E
   68. Vitamin K
   69. Thiamin
   70. Riboflavin
   71. Vitamin B6
   72. Niacin
   73. Folates
   74. Vitamin B12
   75. Biotin
   76. Pantothenic acid
   77. Vitamin C

10. Flavors and off-flavours in milk and dairy products
    
    78. Milk
    79. Pasteurized milk
    80. UHT milk
    81. Milk powders
    82. Butter
    83. Cream
    84. Fermented milks

11. Cheese
    
    85. Contribution of volatile compounds
    86. Taste

12. Physico-chemical properties of milk
    
    87. Acid-base equilibria
    88. Oxidation-reduction equilibria
    89. Density
    90. Optical properties
    91. Surface and interfacial phenomena
    92. Freezing point
    93. Rheological properties
    94. Thermal properties

Index

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