Description
Advanced Dairy Chemistry (4th Ed., Softcover reprint of the original 4th ed. 2016)
Volume 1B: Proteins: Applied Aspects
Coordinators: McSweeney Paul L. H., O'Mahony James A.
Language: English
Subjects for Advanced Dairy Chemistry:
Keywords
Dairy Chemistry; Milk proteins; Proteins; caseins; heat stability
Publication date: 03-2019
498 p. · 17.8x25.4 cm · Paperback
Publication date: 11-2015
Support: Print on demand
Description
/li>Contents
/li>Biography
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Chapter 1
Manufacture and properties of dairy powders
A.L. Kelly and P.F. Fox
Chapter 2
Functional milk proteins production and utilization: casein-based ingredients
A. Carr and M. Golding
Chapter 3
Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients
N. Bansal and B. Bhandari
Chapter 4
Rehydration and solubility characteristics of high-protein dairy powders
S.V. Crowley, A.L. Kelly, P. Schuck, R. Jeantet, and J.A. O’Mahony
Chapter 5
Emulsions and foams stabilised by milk proteins
A. Sarkar and H. Singh
Chapter 6
Heat-induced denaturation, aggregation and gelation of whey proteins
A. Brodkorb, T. Croguennec, S. Bouhallab, and J. J. Kehoe
Chapter 7
Heat stability of milk
T. Huppertz
Chapter 8
Sensory Properties of Milk Protein Ingredients
T.J. Smith, R.E. Campbell, M.A. Drake
Chapter 9
Ethanol Stability and Milk Composition
D.S. Horne
Chapter 10
Protein stability in sterilised milk and milk products
H. Deeth and M. Lewis
Chapter 11
Enzymatic Coagulation of Milk
M. Corredig and E. Salvatore
Chapter 12
Acid coagulation of milk
J.A. Lucey
Chapter 13
Milk Proteins in Ice Cream
H.D. Goff
Chapter 14
Protein in cheese and cheese products: structure-function relationships
T.P. Guinee
Chapter 15
Milk protein hydrolysates and bioactive peptides
A.B. Nongonierma, M.B. O’Keeffe and R.J. FitzGerald
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.
Detailed scientific information on all aspects of milk proteins
Numerous novel and updated chapters from the 3rd edition
Includes contributions from highly regarded dairy scientists from around the world
