Advanced dairy chemistry. Volume 1B, Proteins : applied by Paul L. H. McSweeney, James A. O'Mahony

By Paul L. H. McSweeney, James A. O'Mahony

The chemistry and physico-chemical homes of milk proteins are possibly the biggest and so much quickly evolving significant components in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: utilized Aspects covers the utilized, technologically-focused chemical elements of dairy proteins, the main commercially beneficial elements of milk. This fourth version comprises such a lot chapters within the 3rd variation on utilized facets of dairy proteins. the unique bankruptcy on construction and usage of useful milk proteins has been cut up into new chapters concentrating on casein- and whey-based elements individually by way of new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), warmth balance of milk (Chapter 7) and protein balance in sterilised milk (Chapter 10) were revised and extended significantly by means of new authors and new chapters were integrated on rehydration homes of dairy protein powders (Chapter four) and sensory houses of dairy protein components (Chapter 8). This authoritative paintings describes present wisdom at the utilized and technologically-focused chemistry and physico-chemical points of milk proteins and should be very necessary to dairy scientists, chemists, technologists and others operating in dairy study or within the dairy undefined.

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In New Zealand, such hightemperature pre-heat treatments are widely used in industry (Singh and Newstead, 1992). L. F. Fox 24 the precipitation of calcium phosphate under relatively mild conditions and an increase in the stability of caseins to calcium during pre-heat treatment may play a role (Fox, 1981; Tan-Kintia, 1996; O’Connell and Fox, 1999). Sikand et al. (2010) showed that the heat stability of reconstituted SMP is affected by heat treatment and method of standardisation (addition of lactose or addition of ultrafiltration permeate).

6 Heat Stability Most milk powders are reconstituted before use. The ability of reconstituted milk powder to withstand high temperatures is pertinent in the Manufacture and Properties of Dairy Powders Fig. 7 Schematic diagram of the heat stability of milk (from Kelly and Fox, 2012), showing heat coagulation time (HCT)-pH profiles of typical type A bovine milk (solid line), type B or serum protein-free milk (dashed line), as determined at 140 °C, or concentrated milk (dotted line), as determined at 120 °C 23 Heat coagulation time 1 pH production of an array of products such as coffee whiteners, dessert products, bakery products and, perhaps most importantly, sterilised reconstituted whole milk.

J Dairy Sci 80:3152–3160 Kasinos M, Le TT, Van der Meeren P (2014) Improved heat stabiluty of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products. Food Hydrocoll 34:112–118 Keen AR, Boon PM, Walker NJ (1976) Off-flavours in stored milk powder. 1. Isolation of monocarbonyl classes. N Z J Dairy Sci Technol 11:180–188 Kelly AL, Fox PF (2012) Biochemistry of milk processing. In: Simpson BK (ed) Food biochemistry and food processing, 2nd edn. Wiley, Oxford, pp 442–464 Kelly GM, O’Mahony JA, Kelly AL, O’Callaghan DJ (2014) Physical characteristics of spray-dried dairy powders containing different vegetable oils.

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