Advanced Dairy Chemistry (eBook)

Paul L.H. McSweeney MA, PhD, DSc is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland. The overall theme of his research is dairy biochemistry with particular reference to cheese. He is co-author or co-editor of 10 books on dairy chemistry and cheese science, in addition to numerous research papers and reviews. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.James (Seamus) A. O’Mahony, PhD, is a Lecturer in Food Science at University College, Cork, Ireland. He graduated from University College Cork with a BSc in Food Science and a PhD in Food Science and Technology in 2001 and 2005, respectively. He conducted part of his PhD studies at the University of Wisconsin-Madison, USA in the area of milk protein ingredient development using membrane filtration technology which was funded by a National University of Ireland travel bursary. On completing his PhD, he was awarded a Government of Ireland postdoctoral researcher position at the Teagasc Food Research Centre, Moorepark. Before joining the academic staff of University College Cork in 2010, he worked in a number of industrial research and development positions with Nestle (formerly Wyeth and Pfizer) Nutrition specialising in the development of infant nutritional products for 5 years. He currently has a large research group working in the area of food ingredients, structure, functionality and processing focused on infant, elderly and clinical nutrition applications.

Chapter 1Manufacture and properties of dairy powdersA.L. Kelly and P.F. FoxChapter 2Functional milk proteins production and utilization: casein-based ingredientsA. Carr and M. GoldingChapter 3 Functional Milk Proteins: Production and Utilization. Whey-Based IngredientsN. Bansal and B. BhandariChapter 4Rehydration and solubility characteristics of high-protein dairy powdersS.V. Crowley, A.L. Kelly, P. Schuck, R. Jeantet, and J.A. O’MahonyChapter 5Emulsions and foams stabilised by milk proteinsA. Sarkar and H. SinghChapter 6Heat-induced denaturation, aggregation and gelation of whey proteinsA. Brodkorb, T. Croguennec, S. Bouhallab, and J. J. KehoeChapter 7 Heat stability of milkT. HuppertzChapter 8Sensory Properties of Milk Protein IngredientsT.J. Smith, R.E. Campbell, M.A. DrakeChapter 9Ethanol Stability and Milk CompositionD.S. HorneChapter 10Protein stability in sterilised milk and milk productsH. Deeth and M. LewisChapter 11Enzymatic Coagulation of Milk  M. Corredig and E. SalvatoreChapter 12Acid coagulation of milkJ.A. Lucey Chapter 13Milk Proteins in Ice CreamH.D. GoffChapter 14Protein in cheese and cheese products: structure-function relationshipsT.P. GuineeChapter 15 Milk protein hydrolysates and bioactive peptidesA.B. Nongonierma, M.B. O’Keeffe and R.J. FitzGerald