Handbook of Dairy Foods Analysis

Leo M.L. Nollet, PhD, is a professor of biochemistry, aquatic ecology, and ecotoxicology in the Faculty of Applied Engineering Sciences at the University College Ghent. His main research interests are in the areas of food analysis, chromatography, and analysis of environmental parameters. Dr. Fidel Toldrá, PhD, is a research professor in the Department of Food Science at Instituto de Agroquímica y Tecnología de Alimentos (CSIC) and serves as European editor of Trends in Food Science & Technology, as the editor-in-chief of Current Nutrition & Food Science, and as a member of the CEF Panel at the European Food Safety Authority. Dr. Toldrá was awarded the 2002 International Prize for meat science and technology by the International Meat Secretariat and was elected as a Fellow of the International Academy of Food Science & Technology in 2008 and a Fellow of the Institute of Food Technologists in 2009.

CHEMISTRY AND BIOCHEMISTRY


Introduction to Analysis in the Dairy Industry, Patrick F. Fox


Amino Acids in Dairy Foods, M. Concepcion Aristoy and Fidel Toldra


Peptides, Isidra Recio and Rosina Lopez-Fandino


Milk Proteins, Jerzy Dziuba, Piotr Minkiewicz, Małgorzata Darewicz, and Bartłomiej Dziuba


Proteomics, Stefano Sforza, Valeria Cavatorta, and Rosangela Marchelli


Carbohydrates, Nieves Corzo, Agustin Olano, and Isabel Martinez-Castro


Triacylglycerols in Dairy Foods, Javier Fontecha, Manuela Juarez, and Miguel Angel De La Fuente


Dairy Polar Lipids, Roeland Rombaut and Koen Dewettinck


Fatty Acids, Miguel Angel De La Fuente and Manuela Juarez


Cholesterol, Zehra Guler and Young W. Park


Organic Acids, Huimin Zhang and Lloyd E. Metzger


Flavor Formation, Barbara D’acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello





TECHNOLOGICAL QUALITY


Microstructure, Isabel Hernando, Isabel Perez-Munuera, Amparo Quiles, and Maria-Angeles Lluch


Biosensors, Nora Adanyi


Physical Sensors and Techniques, Colette C. Fagan and Colm P. O’Donnell


Rheological Properties and Flavor Release, Nathalie Cayot


Determination of Identity and Quality of Dairy Products, Romdhane Karoui


Determination of Glycolysis, Gaspar Perez-Martinez


Determination of Proteolysis in Cheese, N. Bansal, P. Piraino, and Paul L.H. McSweeney


Determination of Lipolysis, Kieran Kilcawley


Characterization of Lactic Acid Bacteria Used as Starter Cultures, Teresa Requena And Carmen Pelaez


Detection of Bacteriophages in Milk, Alfonso H. Magadan, Victor Ladero, Noelia Martinez, Beatriz Del Rio, M. Cruz Martin, and Miguel A. Alvarez





NUTRITIONAL QUALITY


Prebiotics, K.C. Mountzouris and P. Tsirtsikos


Probiotics, Ana M. Gomes, Manuela E. Pintado, and F. Xavier Malcata


Determination of Water- and Fat-Soluble Vitamins in Infant Formulae, Olivier Heudi


Minerals and Trace Elements, Amparo Alegria, Reyes Barbera, Maria Jesus Lagarda, and Rosaura Farre





SENSORY QUALITY


Color, Laurent Dufosse and Patrick Galaup


Texture, Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy


Flavor, Barbara D’Acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello





SAFETY


Microbial Flora, Effie Tsakalidou


Spoilage Detection, Maria Cristina Dantas Vanetti


PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products, Ilex Whiting, Nigel Cook, Marta Hernandez, David Rodriguezlazaro, and Martin D’Agostino


Mycotoxins and Toxins, Carla Soler, Jose Miguel Soriano, and Jordi Manes


Detection of Adulterations: Addition of Foreign Lipids and Proteins, Saskia M. Van Ruth, Maria G. E. G. Bremer, and Rob Frankhuizen


Detection of Adulterations: Identifi cation of Milk Origin, Golfo Moatsou


Residues of Food Contact Materials, Emma L. Bradley and Laurence Castle


Chemical Contaminants: Phthalates, Jiping Zhu, Susan P. Phillips, and Xu-Liang Cao


Analysis of Antibiotics in Milk and Its Products, Jian Wang


Environmental Contaminants, Sara Bogialli and Antonio Di Corcia


Allergens, Virginie Tregoat and Arjon J. Van Hengel


Amines, Tomaš Komprda and Vlastimil Dohnal