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 houses of milk proteins are possibly the most important and so much speedily evolving significant parts in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: utilized Aspects covers the utilized, technologically-focused chemical facets of dairy proteins, the main commercially precious parts of milk. This fourth version comprises so much chapters within the 3rd variation on utilized elements of dairy proteins. the unique bankruptcy on construction and usage of sensible milk proteins has been cut up into new chapters targeting casein- and whey-based components 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 multiplied significantly by way of new authors and new chapters were incorporated on rehydration houses of dairy protein powders (Chapter four) and sensory homes of dairy protein parts (Chapter 8). This authoritative paintings describes present wisdom at the utilized and technologically-focused chemistry and physico-chemical points of milk proteins and may be very helpful to dairy scientists, chemists, technologists and others operating in dairy learn or within the dairy undefined.

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The effects of free Ca2+ and pH on the heat stability of reconstituted low-heat SMP was studied by Faka et al. (2009), who reported that reducing Ca2+ levels improved the heat stability of such powder on reconstitution. The importance of heat stability for the manufacture of evaporated milk led to early studies on the factors that affect it; the first publication on the subject was that of Sommer and Hart (1919). Since then, there have been many studies on the heat stability of milk, including the mechanism of heat-induced coagulation.

The heat stability of milk and concentrated milk is very dependent on pH and is summarised in Fig. 7. The heat stability of reconstituted milk powder is affected by the same factors as fresh milk. The heat stability of reconstituted milk powder is strongly affected by milk quality (Kelly, 1982). , 1996), which may be related to changes in the ionic calcium content and protein concentration. Auldist et al. (1996) also reported that powder produced from milk with a high SCC exhibited low heat stability and attributed this to high proteolytic activity in mastitic milk.

Int Dairy J 19:386–392 Fairise J-F, Cayot P, Lorient D (1999) Characterisation of the protein composition of casein micelles after heating. Int Dairy J 9:249–254 Farkye N (2004a) Acid- and acid-rennet-curd cheeses. Part B. Cottage cheese. In: Fox PF, McSweeney PLH, Cogan TH, Guinee TP (eds) Cheese: chemistry, physics and microbiology. Major cheese groups, vol 2, 3rd edn. Elsevier, Oxford, pp 329–341 Farkye N (2004b) Acid- and acid-rennet-curd cheeses. Part C. Acid-heat-coagulated cheese. In: Fox PF, McSweeney PLH, Cogan TH, Guinee TP (eds) Cheese: chemistry, physics and microbiology.

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