Index
A/B milk and yoghurt, 428
Abbe refractometer, 458
Accelerated ripening of cheese, 418
adjunct starters, 418
attenuated lactic acid bacteria, 418
elevated ripening temperature, 418
exogenous enzymes, 418
genetically modified starters, 418
Acetyl CoA, , 81, 82, 87, 276
Acetyl CoA carboxylase, 98
Acetylcholine, 276
N-Acetyl-glucosamidase, 247
N-Acetylglucosarnine, 327
N-Acetyl-CI-D-glucoaminidase, 318, 328
Acid-base equilibria in milk, 449, 451
Acid casein, 211, 212, 213
Acid-coagulated cheeses, 419
see also Casein
fermentation of lactose, 419
fresh acid-curd cheeses, 419, 420
Acid coagulation of milk, see Isoelectric
Acid degree value (ADV), 108
Acid milk gels, 455-6
Acidophilus milk, 428
Acid phosphatase, see Phosphatases,
Activity coefficient, 449
Adenosine triphosphatase, 98, 333
Age gelation of UHT milks, 317, 321, 374
Age thickening of cream, 117
Agglutination
Aldolase, 98, 333
Alkaline phosphatase, see Phosphatases
Alkan-2-ones (methyl ketones), 408
Alnarp process, 137
Amino acids
coagulation of milk
see also Milk fat globules, 455
essential, 201
non-essential, 201
8-Aminoalanine, 367
Aminopeptidase, 320
Amorphous calcium phosphate, 185
a-Amylase, 333
8-Amylase, 333
Analogue cheese, see Cheese analogues
Analytical ultracentrifugation, 155
Antioxidant effect of sulphydryl groups, 377
Antioxidants, 265
Annatto, 460
Apo-lactoferrin, 364
Apparent viscosity, 454, 455
Arachidonic acid, 142
Arteriovenous difference studies, 201
Arthrobacter spp., 407
Attrition dryers, 21 1
Ascorbic acid (vitamin C), 132,265,289-90,
315
concentration in milk and dairy products,
290, 292, 293
deficiency syndromes, 290
dehydroascorbate, 289
2,3-diketogluonic acid, 289
function, 290
oxidation of, 440-2
reducing agent, 290
role as antioxidant, 290
RDA values, 290
RNI values, 290
stability, 290
Ash, 239,240
Aspartyl (acid) proteinase, 384
tertiary structure, 385
see also Chymosin; Cathepsin D
Aspergillus niger, 340
Auto-oxidation, 134
Avidin, 28 1
Babcock butyrometer, 118
Bactofugation, 113, 382, 406
Bakery products, 220
Beriberi, 276
Bicarbonate, 239
Bijidobacterium spp., 43, 45, 49, 231
Biologically active proteins, peptides, 146,
228
angiotensin converting enzyme (ACE)
inhibitor, 234
bifidus factors, 231
calrnodulin-binding peptide, 234
glucose oxidase, 229
growth factors, 231
bornbasin, 231
fibroblast growth factors, 231
IFG2, 231
IGF1, 231
464 INDEX
Biologically active proteins, (conr.)
mammary-derived growth factors,
platelet-derived factor, 231
transforming growth factors, 231
23 1
lactoperoxidase, 229
nutraceutical, 23 1
vitamin-binding proteins, 230
xanthine oxidase, 229
see also Immunoglobulins; Vitamin-
binding proteins; Metal binding
proteins; Protein hormones;
Caseinomorphins;
Immunomodulating peptides; Platlet
modifying peptides
Biotin, 265, 275, 281
binding proteins, 281
concentration in milk and dairy products,
28 1
deficiency, 281
food sources, 281
intake, 281
RDA value, 281
role in gluconeogenesis, 281
‘Bitty cream’defect, 117, 118, 317
Bixin, 131, 460
Blood serum albumin (BSA), 187, 195
binding of fatty acids, 195
binding of metals, 195
stimulation of lipase activity. 195
Blue cheese, 76
Boiling point of milk. 437, 443
Brassica. 332
Braunauer-Emmett-Teller model, 307, 308
Brevibacterium linens. 407, 432
Brie, 406
Brushite, 259
Buffering capacity, 450, 451
bicarbonate, 450
citrate, 450
soluble calcium phosphate, 450
Buffering curves, 452
Buffering index, 450
Bulk density of milk powders, 458
Butanoic scid, 87, 142
Butter, 78
blending, 138
blending with vegetable oils, 138
polyunsaturated fatty acids, 139
buttermaking, 118, 119, 125
butter churns, 123
churning, 118
phase inversion, 121
frozen cream, use of, 126
hardness of, 90, 134
lactic butter, 120
diacetyl in, 120
seasonal variations in firmness, 78
structure of butter, 120, 121, 456
sweet-cream butter, 120
water droplets in butter, 121
Buttermilk, 71
Buttermilk, cultured, 429
Butter oil, 120, 126
Butylated hydroxytoluene, 132
Butyrophilin, 94, 95, 102
Caking of whey and milk powders, 33
Calciferols (vitamin D), 269
cholecalciferol (vitamin DJ, 269, 270
deficiency of, 271, 272
osteomalacia, 271
rickets, 271
7-dehydrocholesterol, 269, 270
1,25-dihydroxycholecalciferol, 271
effect on plasma calcium, 271
ergocalciferol, 271
25-hydroxycholecalciferol, 270
hypervitaminosis D, 272
metabolites of vitamin D,, 271
pre-vitamin D,, 269
principal sources, 272
RDA values, 271
RNI values, 271
stability, 272
Calcium, 239, 241, 253, 261-2
measurement of, 254
Calcium-ion electrode, 256
Calcium phosphate, 38, 453
Camembert, 215, 406
Carbon tetrachloride, 118
Carbonate, 239, 241, 251
Cardiolipin, 143
Carotenoids, 73, 74, 97, 131, 132, 266, 268,
P-carotene, 73, 74, 131, 266, 267, 268
amino acid composition, 163, 164
applications of caseins, 219
association, 180
chemical composition, 163
degree of phosphorylation, 160
disulphide bonding, 160
electrophoresis of, 159
functional (physicochemical) properties
of caseins, 218
gelation of, 218
genetic polymorphism (variants), 162
heterogeneity and fractionation, 155, 163
heterogeneity of bovine casein, 163
homology, 171
hydration of, 218
hydrolysis of primary caseins by plasmin,
hydrophobicity, 178
industrial fractionation of casein, 216
269,459, 460
Casein, definition, 149
160
INDEX 465
industrial production of caseins, 21 1
enzymatic (rennet) coagulation, 21 1
isoelectric precipitation, 21 1
influence of Ca2 * on caseins, 179
microheterogeneity of the caseins, 160
models of tertiary structures, 176
molecular size, 178
nomenclature of the caseins, 162
phosphorus in, 171
preparation
acid (isoelectric) precipitation, 152
cryoprecipitation, 154
gel filtration (gel permeation)
novel methods for casein production,
precipitation with ethanol, 154
rennet coagulation, 154
salting-out method, 153
specific absorbance, 157
ultracentrifugation, 153
primary structures, 165-8
rennet action on casein, 179
rheological properties, 218
solubility, 218
surface activity, 219
variations in the degree of glycosylation,
chromatography, 154
215
161
a-Casein, 155
a,,-Casein, 161, 165, 217
see also Casein
a,,-Casein, 161, 217
see also Casein
/?-Casein, 155, 160, 217
see also Casein
y-Casein, 155, 160, 187, 217
see also Casein
K-Casein, 150, 161, 183, 217
see also Casein
Caseinate
ammonium, 21 1
calcium, 21 1
potassium, 21 1
sodium, 211, 214, 310
Casein gels, 456
Casein kinase, 206
Casein micelles, 109, 153, 310
characteristics of casein micelles, 181
composition and general features, 180
cryodestabilization, 182, 215
destabilization, 39
electrostatic intractions, 184
electron microscopy, 184
models of micelle structure, 184
core-coat, 184
internal structure, 184
subunit (submicelles), 184
principal micelle characteristics, 183
role of colloidal calcium phosphate
stability, 182
structure, 180
submicelle model of the casein micelle,
184
hairy layer, 185
hydrophobic bonds, 185
protruding K-casein hairs, 186
zeta potential. 185
surface (zeta) potential, 184
(CCP), 182, 183
Caseinomorphins, 233
Catalase, 128, 131, 247, 98, 318, 319, 330,
331, 336,339
destruction of hydrogen peroxide, 339
role as pro-oxidant, 331
Cathepsin D (acid milk proteinase), 320,
322
Cell-wall associated proteinase, see
Lactococcus
Ceramides, 71, 143
Cerebrosides, 71, 95, 96, 97, 143
Cheddar cheese, 399
flavour, 330, 339
Cheese, 379
Appellation d'origine Protegee status,
composition, 380
consumption, 436
conversion of milk to cheese, 382
principal families, 379
rennet-coagulated cheeses, 380
world production, 435
see also Processed cheese products, 379
381
Cheese analogues, 427
Cheese flavour, 416
amines, 4 16
amino acids, 416
biogenesis of flavour compounds, 418
dimethyl sulphide, 418
dimethyl disulphide, 418
gas liquid chromatography (GC), 416
H,S, 418
mass spectrometry (MS), 416
methanethiol, 418
organic acids, 416
peptides. 416
role of water-soluble fraction, 416
taste of cheese, 416
volatile compounds in Cheddar cheese,
see also Cheese ripening
Cheese manufacture, 382-401
cheddaring, 399
milling, 399
moulding, 397
salting, 398
shaping, 397
41 7
466 INDEX
Cheese manufacture (cont.)
treatment of cheesemilk, 380
use of NaNO,, 382, 400
whey drainage, 399
see also Cheese starters and acidification:
Rennet coagulation of milk
Cheese ripening, 403
assessment of ripening
fluorescamine, 410
high performance ion-exchange
chromatography, 410
ninhydrin, 410
phosphotungstic acid, 410
o-phthaldialdehyde, 410
reversed-phase HPLC, 410
trinitrobenzene sulphonic acid, 410
urea-polyacrylamide gel
electrophoresis, 410
water-soluble nitrogen, 41 1
deamination, 408
decarboxylation, 408
degradation of a,,-casein, 410-12
degradation of B-casein, 410, 412
desulphuration, 408
glycolysis, 404
lipolysis during, 407
production of amines, 409
production of bitter peptides, 408
production of butyric acid, 406
production of large polypeptides, 409
production of sulphur compounds, 409
production of yl-, 7’- and y3-caseins, 410
proteolysis during, 408
role of coagulant, 403
role of Maillard reaction and Strecker
degradation, 408
role of phosphatase, xanthine oxidase,
403
role of plasmin, 403, 412
textural changes, 408
see also Cheese flavour; Accelerated
ripening of cheese
Cheese starters and acidification, 395
see also Lactococcus; Luctobacillus
acidification, 394
galactose-positive/negative species/
homofermentative, 395
Leuconostoc spp., 395, 397
metabolism of lactose by, 396
pH profile during Cheddar cheese
Slreptococcus sakarius ssp. thermophilus,
strains, 405
manufacture, 395
395
Chloride, 239, 241
Cholesterol, 71, 73, 95
Cholinesterase, 98
cholesteryl esters, 71, 73, 80, 83
Churning, see Butter
Chylomicrons, 85, 87, 100
Chymosin, 149, 183, 322, 383, 384,410
see also Rennets; Rennet coagulation of
Citrate, 239, 241, 251, 254,. 261, 373, 445
Clausius-Clapeyron equation, 302,303,304
Clostridiurn tyrobutyricum, 339, 382, 406
Cobalamin, see Vitamin B,,
Co-enzyme A (CoA), 281
Colligative properties of milk, 443, 444
Colloidal calcium phosphate (CCP), 150,
milk
152, 171,257,259, 260-2,374, 451,
457
association with casein, 257
CCP-free milk, 257
composition and structure, 257
human, 229
74,459
benzoyl peroxide, 75
chlorophyll, 75
titanium oxide, 75
see also Carotenoids
Colostrum, 75, 209, 328, 450
Colour of milk, milk fat, milk products, 73,
Comte cheese, 394
Conalbumin, 229
Conjugated linoleic acid, isomers, 351-2
Co-precipitates, milk protein, 220, 221, 227
Co-translational modifications, 206
Cottage cheese, 420
Coulter counter, 90
Cream cheese, 420
Creaming, 104-8, 117
creaming properties of milk, 113
cryoglobulins, role in, 107, 108, 113, t 17
electrokinetic potential, 107
immunoglobulins, role in, 107
Cream plug, 117, 350
Cryoglobulins, 349
see also Creaming
Cryoprecipitation of casein, 215
Cryoscopy, 447
Crystallization behaviour of milk
Cultured buttermilk
Cultured milks, 428
adulteration of milk, 447
triglycerides, 454
role of diacetyl, citrate, 429
see also Fermented dairy products,
yoghurt
Cysteine, 440
Cytochromes, 128, 131
Cytoplasmic crescents, 102
Cytoplasmic lipid droplets, 99
Cytoskeletal elements, 99
Deamination of amino acids, 408
INDEX 467
Decanting centrifuge, 21 1
Decarboxylation of amino acids, 408
Dehydroalanine, 367, 368
Dehydroascorbate, 289, 440
Density of milk, 437, 438
Desulphuration of amino acids, 408
Diacylglycerols (diglycerides), 71, 97, 449
Dialatometry, 439
2,6-Dichlorophenol indophenol, 441
2,3-Diketogulonic acid, 440
Diisopropylflurophosphate, 321
Dispersibility/wettability of milk powder,
Dissolved oxygen in milk, 440
Dictyosomes, 101
Direct acidification of dairy products, 341
Domiati cheese, 398
Dutch-type cheese, 113
33,351
Ectopic mineralization, 186
Eiler’s equation, 453
Electrical conductivity of milk, 456, 457
Electrodialysis, 187, 224
Electron microscopy, 102
Electrophoresis, see Polyacrylamide gel
8-Elimination, 368
Emmental cheese, 394, 399
Emulsifying salts, see Processed cheese
Emulsion, milk fat, 437, 459
electrophoresis
products
aqueous colloidal continuous phase, 437.
oil/fat dispersed phase, 437
459
Enzyme-linked immunosorbent assays
(ELISA), 343
authentication of cheese, 344
competitive ELISA, 343
detection of enzymes from psychrotrophs
monitoring proteolysis, 345
noncompetitive ELISA, 343
quantification of denaturation of 8-
lactoglobulin, 344
use of ELISA in dairy analyses, 344
Enzyme-modified cheeses, 418
Enzymes in milk and milk products, 317-46
344
enzymes of psychrotrophs, 317, 321
exogenous enzymes, 317, 333
exogenous enzymes in food analysis, 342
enzyme electrodes, 342
examples of compounds analysed,
lactic acid, 342
luciferase, 342
indigenous enzymes, 317, 318
minor enzymes, 334, 335
use in accelerated cheese ripening, 336
342
use of exogenous proteinases and
use of in modification of protein
peptidases, 337
functionality, 337
Epilactose, 353
Erythrocyte haemolysis, 273, 274
Essential fatty acids, 67, 78
Esterase, 322
see also Lipase
A-type carboxylic ester hydrolases
B-type esterases (glycerol tricarboxyl
(arylesterases), 322
esterases, aliphatic esterases, lipases),
322
C-type esterases (cholinesterase), 322
Ethanol, 50
Ethylene diamine tetraacetic acid (EDTA),
240,256,459
Faraday constant, 440
Fat, see Lipids in milk
Fat content of milks, 67
mastitic infection, effect of, 68
milk yield, effect of, 69
seasonality, effect of, 68, 70
Fat globules, see Milk fat globules
Fat globule membrane, see Milk fat globule
membrane
Fat-soluble vitamins (A, D, E, K), 67,73, 74,
75, 97, 265, 266, 268, 269, 270,
211,272, 273, 274, 275
see also Vitamins
8-keto acid, 87
cis isomers, 77, 137
6-hydroxy acid, 87
elongation/desaturation of fatty acids, 86
fatty acid distribution, 90
hydroxy acids, 77, 351
keto acids, 77
lactones, 351
malonyl CoA pathway, 77, 81, 82, 87
medium-chain, 77
melting point, 77
methyl ketones, 77
sources of fatty acids, 84
synthesis, 81
Fatty acids, 76
acetate, role in, 81, 85
acetyl CoA-ACP transacetylase
acetyl CoA carboxylase, 82
acyl carrier protein (ACP), 82, 83
ATP citrate lyase, 81
8-hydroxyacyl-ACP-dehydrase
8-hydroxyburyryl-S-ACP, 82
8-keto-ACP synthase (KS), 83
j?-ketoacyl-ACP reductase (KR), 83
(AT), 83
(HD), 83
468 INDEX
Fatty acids (cont.)
enoyl-ACP reductase (ER), 83
malonyl CoA-ACP transferase
pentose pathway, 82
role of blood glucose in, 81
(MT), 83
thioacylases, 77
trans isomers, 77, 137
type of fatty acid in triglycerides and
esterification position, 89
Fatty acid lactones, 81
Feathering, 1 17
Fermented dairy products, 22
Flavin adenine dinucleotide (FAD), 277,
Flavin mononucleotide (FMN), 277, 278
Flocculation, see Milk fat globules
Fluidized bed dryer, 33, 21 1
Fluorescence, 459
Folate, 265, 275, 285
concentration in milk, 286
deficiency, 286
dietary sources, 286
folate-binding proteins, 287
interaction with vitamin B,,, 285
5-methyltetrahydrofolate, 285
oxidation to p-aminobenzoglutamic acid,
RDA values, 286
stability, 286, 287
structure, 285
tetrahydrofolate, 285
see also Cheese; Cultured milks; Yoghurt
278
286
protection by antioxidants, 286
Folkjolk, 428
Forewarming (for sterilization), 347
Formograph, 389, 390, 392
Formol titration, 259
N-Formyl methionine, 204
Fourier equation for heat conduction, 457
Fractional crystallization of milk fat, 138
Fractionation, 137
Free boundary electrophoresis, 155
Free (non-globular) fat, 1 17, 1 18, 126
Free fatty acids in cheese, 408
Freezing point depression, 444
effect of chloride, 444
effect of HTST pasteurization on, 444
effect on UHT processing, 445
measurement, 447
seasonality, 444
vacuum treatment, 445
effect of added water, 437
Freezing point of milk, 437, 443, 444, 445
Fromage frais, 419
Fructose, 21
Functional milk proteins, 210
Furfural, 352
Galactosaemia, 56, 61
Galactosamine, 21, 56
Galactose, 62, 65, 353
Galactose- 1-phosphate (Gal-1 -P):uridyl
Galactokinase, 60
Galacto-oligosaccharides, 43
metabolism, 61
transferase, 61, 62
b-Galactosidase, 38,42-5, 56, 58, 60, 65, 98,
317, 332. 336, 338. 341
Galactosyl transferase, 98
Gangliosides, 71, 96
Gel filtration, 224
Geotrichum candidum, 118
Gerber butyrometer, 118
Ghee, 120
Gibb’s equation, 448
Glass transition, 3 1 1, 3 12
changes that occur on glass transition,
viscosity of lactose in the glassy state, 313
311
Gluconic acid-d-lactone, 381, 419
Glucosamine, 21
Glucose, 21, 59, 65
Glucose-6-phosphatase, 98
Glucose-fructose syrups, 39
Glucose-galactose syrups, 43
Glucose oxidase, 332, 336, 340, 341
P-Glucosidase, 98
j-Glucuronidase, 3 3 3
.~-Glutamyl transpeptidase (transferase), 98,
318, 328
Glutathione peroxidase, 333
Glycomacropeptides, 232, 382
Glycosylation, 206
N-Glycosylation, 205
0-Glycosylation, 205. 206
Golgi apparatus, 100. 101
Gouda cheese, 399
Growth factors, see Biologically active
Gruggenheim- Andersson-De Boer model,
protein, peptides
307, 308
H, electrode, effect of pH on redox
potential, 441
Halloumi cheese, 398
Heat-acid coagulated cheese, 419
Heat-induced changes in milk, 347
association and shattering of casein
changes in hydration, 371
changes in surface (zeta) potential, 371
chemical changes, 351
micelles, 371
dephosphorylation, 355
INDEX
469
interesterification, 351
loss of co,, 355
precipitation of Ca,(POJZ, 355
production of acid, 355
production of organic acids, 353, 354
proteins, 363
371
denaturation of other biologically active
denaturation of whey proteins, 363-5,
dephosphorylation of casein, 371
effect on caseins, 368
effect on milk salts, 359
effect on rennet coagulation of milk, 373
enzymes, 360
exposure of sulphydryl groups, 367
heat-induced changes in flavour of milk,
hydrolysis of caseins, 371
microbial enzymes, 361, 362
physicochemical changes, 349
376
changes to the fat globule
membrane, 349, 350
effect on creaming, 349
effect on lipids, 349
sulphydryl-disulphide interchange, 365
temperature dependence of reactions, 348
vitamins, 360
effect of pH, 370
Heat stability of milk, 369
additives, 373
concentration, 372
forewarming (preheating), 372
homogenization, 372
precipitation of soluble calcium
phosphate. 371
role of pyrolysis of lactose, 370
type A and type B milks, 370
Henderson-Hasselbalch equation, 251, 450
Hexokinase, 65
High performance liquid chromatography
Homogenization of milk, 108, 113-17, 126,
denaturation of immunoglobulins, 114
FGM of homogenized milk, 114, 116
foaming, 116
light scattering, 11 5
Hormones in mammary development, 7
Hortvet cryoscope, 446
Hydrocolloids, 455
Hydrolytic rancidity, 68, 108, 133, 317
Hydrometer (lactometer), 438, 439
Hydrophilic interactions, 298
Hydrophobic interaction chromatography,
Hydrophobic interactions, 298
j-Hydroxyanisole, 132
Hydroxymethyfurfural, 352
(HPLC), 155, 354, 392
131,449,454,455
155
j-Hydroxybutyrate, 75, 81, 82, 85
Hypoxanthine, 332
Ice, 294, 297
basal planes, 297, 299
crystals, 298
non-equilibrium ice formation, 312
physical constants, 296
structure, 297, 300
unit cell, 297
metastable lactose, 37
spontaneous lactose crystallization in, 37
Immobilized enzymes, 43
Immunoglobulins, 146, 187, 195, 196, 198,
Ice-cream, 37
230, 449
concentration in colostrum, 195
in utero transfer, 197
role in immunity, 196
secretion of immunoglobulins, 209
structure, 196
Immunomodulating peptides, 233
Indigenous milk lipase, 449
‘Instantized’ milk powder, 33
Interfacial tension of milk, 447, 448
International Dairy Federation (IDF), 13
Iodine number of milk fat, 77, 79
Ion-exchange chromatography, 155, 187,
Ionic strength of milk, 437, 438
Isoelectric (acid) coagulation of milk, 379
224
Kefir, 428,429
Kjeldahl, 151
Kluyveromyces marxianus, 429
Koestler number, 21, 22, 247
Koumiss, 429
Kuhn model, 307, 308
Labaneh, 419
Labnah, 419,429
Lactalbumin, 187
I-Lactalbumin, 150, 187, 192
manufacture of, 223
amino acid composition, 192
calcium content, 194
genetic variants, 192
heat stability of, 194, 364
influence on heat stability of milk, 369
metal binding, 194
methods for isolation, 226
primary structure, 192
quaternary structure, 193
role in biosynthesis of lactose, 194
role in control of osmotic pressure, 194
secondary structure, 193
specifier protein, 194
470 INDEX
Lactic acid, (cont.)
tertiary structure, 193
Lactase, 42
see also P-Galactosidase
Lactenins, 332
Lactic acid, 50, 120, 445, 451
Lactic acid bacteria, 428
effect of pH on redox potential, 441
see also Lactococcus; Non-starter lactic
acid bacteria: Cheese starters and
acidification
Lactitol, 48, 51
Lactobacillus spp., 397, 432
Lactobionic acid, 48
Lactococcus, 211, 412, 419
peptides, 412
action of enzymes on casein-derived
aminopeptidase, 412
cell wall-associated proteinase, 412
dipeptidase, 412
intracellular endopeptidase, 412
proline-specific peptidases, 412
tripeptidase, 412
Lactococcus lactis ssp. lactis biovar
diacetylactis, 397
citrate metabolism by, 430
amino acid composition, 188
denaturation, 192
genetic variants, 188
effect on heat stability of milk, 369
heat stability of, 364
hydrophobic interaction, 190
methods for isolation, 226
occurrence and microheterogeneity, 188
physiological function, 191
primary structure, 189
quaternary structure, 190
/?-Lactoglobulin, 132, 150, 183, 187, 188,442
effect of pH on quaternary structure,
191
191
relationship to retinol (vitamin A), 190,
secondary structure. 189
tertiary structure, 189
Lactometer, see Hydrometer
Lactonase, 340
Lactoperoxidase, 131, 199, 318, 319, 331-3,
336, 341, 363
index of flash and super-HTST
pasteurisation, 331
index of mastitic infection, 332
non-enzymic oxidation, 332
significance of lactoperoxidase, 332
1-lactose, 23, 24
Lactose, 11, 14, 17, 21-66
anhydrous, 30
monohydrate, 29
sandiness, 30
fi-lactose, 23, 24
biosynthesis, 23
anhydride, 30
blood, 23
galactosyl transferase, 23
Leloir pathway, 23
osmotic pressure, 23
role of a-lactalbumin, 23
UDP-galactose, 23
chemical modifications, 43
concentration in milk, 21
crystallization, 28
nucleation, 28
crystal shape, 27
derivatives of lactose, 42
anthrone, 64, 65
chloramine-T, 63
chromatographic methods, 65
chromatography, 62
colorimetry, 62
enzymatic methods, 62, 65
Fehling’s solution, 63, 64
oxidation-reduction titration, 62
phenol, 64
polarimetry, 62
effect of temperature on solubility, 27
fermentation products, 50
food applications, 41
heat-induced changes in, 352
hygroscopicity, 27, 31, 32, 33
intolerance, 23, 56, 58, 59
lactose glass, 31
mutarotation, 25
nutritional aspects, 56-62
physical properties, 31
production, 39,
relative humectancy, 42
relative sweetness, 41, 42
solubility, 27
determination of concentration, 62
supersaturation, 29, 38
unsaturated, metastable, labile zones,
28
specific rotation, 25
structural formulae, 24
structure, 23
thermoplasticity, 35
Lactosyl urea, 50
Lactotransferrin, 187, 229, 363
bacteriocidal peptides from
lactotransferrin, 234
Lactulose, 43, 46-8, 353
as bifidus factor, 45
cariogenicity, 45
effect on intestinal microflora, 48
formation, 354
production during sterilization, 45
Lactyl palmitate, 51
INDEX
471
Lanthionine, 367
consequences for intra- or intermolecular
cross-linking, 368
Laplace principle, 104
Late gas blowing in cheese, 406
Lecithin, 143
Leucocytes, 116
Light-activated flavour, 108
Limburger cheese, 407
Linoleic acid, 67, 87, 142
Linolenic acid, 87, 142
Lipase, 110, 199, 317-19,322,323,336, 338
activation by blood serum albumin and
Ca2', 322
gastric, 339
microbial, 339
pancreatic, 323
technological significance, 323
see also Lipoprotein lipase
see also Microlipid droplets
addition of fish oils, 69
classes of lipids, 7 1
crystalline form of fat, 137
effect of dehydration, 126
de-emulsification of milk fat, 127
dispersibility, 127
wettability, 127
see also Somatic cells
Lipid droplets, 99-100
Lipids in milk, 67
effect of freezing, 126
lipids of marine mammal milks, 77
monogastric milk fat, 77
principal fatty acids in milk, 76
ruminant milk fat, 69
structure of milk lipids, 87, 90
see also Fatty acids, 67
Lipid oxidation, 127, 133
antioxidants, 129, 132
autolcatalysis, 129, 132
autooxidation of fatty acids, 128
compounds contributing to oxidized
flavour, 130
effect on polyunsaturated fatty acids
(PUFA), 127
factors affecting rate of, 131
free-radical chain, 127
hydroperoxides, 129
initiation, 127
measurement, 134
chemiluminescence, 134
Kreis test, 134
peroxide value, 134
thiobarbituric acid value (TBA), 134
propagation, 127
rate of oxidation, 130
role of peroxy radicals, 129
termination, 127
Lipoamide dehydrogenase, 98
Lipolysis in milk, 323, 449
Lipoprotein co-factor, 110
Lipoprotein lipase, 85, 109, 361
Lipoprotein particles, 85
high density lipoprotein (HDL), 85
low density lipoprotein (LDL), 85, 87
very low density lipoprotein (VLDL), 85,
87, 100
Lipoxygenase, 129
Listeria spp., 3 15, 339
Lobry de Bruyn-Alberda van Ekenstein
Loss modulus (G"), 455
Low-fat spreads, 139
Low-lactose milk, 60
Low-temperature inactivation of enzymes,
rearrangement, 352
362
Lumiflavin, 279
Lysinoalanine, 367
Lysosomes, 101
Lysozyme, 318, 319, 327, 336, 339, 363
action on mucopolysaccharides, 327
egg-white lysozyme, 327
human milk lysozyme, 327
significance, 327
Machine milking, 109
Macropeptides, see Glycomacropeptides
Magnesium, 239, 241, 253
measurement of, 254
Maillard browning, 32, 57, 131, 134, 350,
356, 357, 358, 360, 371, 377, 313, 314,
442
effect on available lysine, 357
glycosylamine, 56
in Mozarella (Pizza) cheese, 356
production of
carboxymethyl lysine, 357, 358
2,4-dinitrofluorobenzene, 357
erythronic acid, 358
fructosylysine, 357, 358
furfural, 357
furosine, 357, 358
hydroxymethyfurfural, 357
melanoidins, 356
pyridosine, 357, 358
strecker degradation, 58, 357, 360
Malvern Mastersizer, 90, 116
Mammals
classification, 3
eutherians, 3
marsupials, 3
prototheria, 3
alveoli, 4, 11
blood, 4, 8
effect of hormones, 4, 6
Mammary gland, 3, 5, 6, 8-10, 450
472 INDEX
Mammary gland, (cow)
effect of mastitis on permeability of, 450
endoplasmic reticulum, 5, 7
Golgi apparatus, 5, 7
lumen, 4
lysosomes, 8
mammocytes, 4-5, 100
mitochondria, 5, 7
secretory cell, 6, 7
uptake of blood constituents, 84
r-Mannosidase, 333
Mastitis, I, 21, 247, 328, 331, 450
Membrane lipase, 323
Membrane processing of milk proteins, 216
Menadione (vitamin K3), 275
Menaquinone (vitamin K2), 274, 275
Mercaptans, 377
Melting point of fat, 136, 139
Mesophilic lactobacilli, see Non-starter
Metal-binding proteins, 146
Metal-catalysed oxidation, 108, 115
Methional, 133
Methionine, 132
Methylene blue, 441, 443
Micrococcus spp., 340. 404, 407
Microfilaments, 100
Microfiltration, 382, 406
Microfixation, 137, 138
Microlipid droplets, 99
Microsomes, 103
Microtubules, 100
Milk fat, see Lipids in milk
Milk fat emulsion
lactic acid bacteria
demulsification, 105
emulsion interfacial area, 113
interfacial tension, 104
stability, 104, 105
agglutination, 107. 108
average diameter, 91
clustering of, 106
coalescence, 105
emulsifiers, 92, 104
flocculation, 105
interfacial area, 92
interfacial tension, 92
milk fat as an emulsion, 90, 92
Coulter counter, 90
light microscopy, 90
light scattering, 90
Malvern Mastersizer, 90, 116
Milk fat globules, 90, 98, 99, 107, 116. 117
number, 91
secretion, 100
Milk fat globule membrane (MFGM), 71,
92, 93, 94, 318, 323, 329
composition, 94
cytochrome, 96
enzymatic activities, 98
fluid-mosaic model, 103
free fatty acids, 96
glycoproteins of, 94, 102
hexosamines, 96
hexoses, 96
influence of processing operations, 108
isolation, 93
lipid fraction of, 95
membrane structure, 97
metal ions of, 96, 11 5
origin as Golgi membranes, 318
plasmin in, 94
pro-oxidants, 115, 128-30, 132
protein fraction of MFGM, 94, 102, 104,
RNA, 96
trilaminar structure, 102, 103
uronic acids, 96
Milk and milk products
composition and variability, 1-3
consumption, 12-15
butter, 13
cheese, 12
cream, 14
fermented milks, 15
liquid milk, 12
109, 113
SDS-PAGE Of, 94,99
diversity, 17
production and utilization, 1, 11
trade, 18-19
Milko-TesterTM, 459
Milk protein hydrolysate, 232
Milk serum, 260
Milk synthesis, 8
ATP, 11
UTP, 11
see also Lactose; Lipids in milk; Proteins
of milk
see also Enzymes
Minor milk proteins, 199
Monoacylglycerols (monoglycerides), 71,
Mozzarella cheese, 215, 394, 395, 398, 428
Munster cheese, 407
Murexide, 255
Mycobactcrium tuberculosis, 324
NADH oxidase, 98
NADPH oxidase, 98
Native casein, 216
Nernst equation, 439
Neuraminic acid, 21
Newtonian behaviour, 453
Niacin, 265, 275, 279, 280
85,90,449
concentration in milk and dairy products,
280
deficiency, 280
INDEX 473
RDA values, 280
RNI values, 280
stability, 280
synthesis from tryptophan, 279
nicotinamide adenine dinucleotide
(NAD), 279
nicotinamide adenine dinucleotide
phosphate (NADP), 279
see also Niacin
Nitrate, 339
formation of nitrosamines, 339
Non-casein nitrogen, 149, 186, 199
concentration in bovine milk, 200
Non-globular fat, see Free fat
Non-Newtonian rheological behaviour, 454
Non-protein nitrogen, 150
Non-starter lactic acid bacteria (NSLAB),
404, 41 1, 416
Nicotinic acid, nicotinamide
mesophilic lactobacilli, 416, 418
Norbixin, 460
Nucleotidases, 98, 333
Nutraceuticals, 14
Oiling-off, 108, 117, 350
Oleic acid, 87, 97, 142
Omega-3 (w-3) fatty acids, 139
Organophosphates, 322
Ornithinoalanine, 367
Osmotic pressure, 21, 437, 443, 444
Ovotransferrin, 229
Oxalate titration, 257
P-Oxidation, 87, 408, 409
&Oxidation, 87
Oxidation-reduction potential, 441
Oxidative rancidity, 68
Palmitic acid, 142
Palmitoleic acid, 87, 142
Panthothenate, 265, 275, 282
concentration in milk and dairy products,
282
deficiency, 282
food sources, 282
RDA values, 282
RNI values, 282
stability, 282
Para-K-casein
see also rennet coagulation of milk, 391
Parmigiano-Reggiano (Parmesan), 76, 394,
Pasta filata cheese varieties, 398
Pasteurization, 449, 454
399
flash, 331
high temperature short time (HTST), 45,
low-temperature, long time (LTLT), 347
super-HTST, 331
116, 117, 126, 134, 347
Pediococcus spp., 404
Pellagra, 280
Penicillium camemberti, 397
Penicillium candidum, 338
Penicillium glaucum, 340
Penicillium roqueforti, 77, 338, 397, 408
Peroxidase, 128, 330
Petit suisse, 420
pH of milk, 2. 437, 449, 450, 451, 454
Phenolphthalein, 451
Phenylmethyl sulphonyl fluoride, 321
Phosphatases
acid phosphomonoesterase (acid
phosphatase), 318,319,324,326-8
dephosphorylation of casein, 326
dephosphorylated peptides in cheese,
significance, 326
similarity to phosphoprotein
326
phosphatase, 326
alkaline phosphomonoesterase (alkaline
phosphatase), 318, 319, 324, 326
characteristics, 325
dephosphorylation of casein, 325
index of pasteurization, 324
isolation and characterization, 324
reactivation, 325
phenolphthalein phosphate, 324
p-Nitrophenyl phosphate, 324
assay methods, 324
in fat globule membrane, 98
Phosphates, 239, 254, 261, 262
organic, 150
orthophosphates, 373
soluble, 171
Phosphatidic acid, 143
Phosphatidic acid phosphatase, 98
Phosphatidylcholine, 71, 80, 95, 96
Phosphatidylethanolamine, 71, 80, 95, 96,
Phosphatidylglycerol, 143
Phosphatidylinositol, 96
Phosphatidylserine, 96, 143
Phosphodiesterase I, 98
Phospholipids, 71, 72, 73, 85,93, 95, 96,449
Phosphopeptides, 232
Phosphoric acid, 251
Phosphorus, 241
0-Phosphorylation, 205, 206
Phosphoserine, 259
Photo-oxidation, 443
Phylloquinone (vitamin Kl), 274, 275
143
concentration in milk, 275
jaundice, 274
menaquinone (vitamin K2), 274, 275
menadione (vitamin KJ, 275
osteocalcin synthesis, 274
prothrombin synthesis, 274
474
INDEX
Phylloquinone (vitamin K,) (cont.)
RDA values, 274
stability, 275
toxicity, 274
Physical properties of milk, 438
Piquant flavour, 407
Plasmin, 94, 98, 319, 320-1, 374
activity on milk proteins, 321
effect on cheesemaking properties of milk,
321
inhibitors, 321
importance in Swiss, Italian cheeses, 321
role in age gelation in UHT milk, 321
significance of activity in milk, 321
structure, 321
Plasminogen, 320
plasminogen inhibitors, 320
Plasminogen activators, 320
inhibitors of plasminogen activators, 320
Platelet-modifying peptide, 233
Polenski number, 75, 77
Polyacrylamide gel electrophoresis
(PAGE), 157, 159,410
Polyenoic acids, 87
Poly-proline helix, 169
Polyunsaturated fatty acids, 69, 77
Post-transitional modification, 206
Potassium, 239, 241
Pregastric esterase, 338, 339, 407
Processed cheese products, 421
aluminium phosphate, 425
bacteriostatic effect of salts, 426
cheese base, 424
emulsifying agents, 424
non-cheese ingredients, 424
process cheese blends, 424
processed cheese, 424
pyrophosphate, 425
polyphosphate, 425
use of citrate, 425
orthophosphate, 425
Pro-oxidants, 329
Propionibacterium spp., 50, 397
Propionic acid, 50
Prostaglandins, 75
Proteinase, 199, 318, 322, 336
proteinases from psychrotrophs, 374
see also Plasmin; Cathepsin D; Thiol
proteinase
Protein hormones, 146
Protein hydrolysates, 337
bitterness in, 337
debittering with carboxylpeptidase,
aminopeptidase, 337
Proteins of milk, 11, 14, 146
amino acid composition of major milk
applications of milk proteins in food
proteins, 164
products, 220
beverages, 220
convenience foods, 221
dairy products, 220
dessert products, 221
meat products, 221
pharmaceutical and medical
products, 222
textural products, 221
changes in protein concentration, 146
comparison of human and bovine milk
heterogeneity of milk proteins, 148
intracellular transport of proteins, 209
properties of some milk proteins, 158
proteins, 200,201
A,,,, 158
amino acids, 158
carbohydrate, 158
distribution, 158
hydrophobicity (kJ/residue), 158
intermolecular disulphide bonds, 158
mol % residues, 158
molecular weight, 158
net chargeiresidue, 158
number of residues/molecule, 158
phosphate, 158
species, 148
protein content in the milk of some
secretion of milk-specific proteins, 207
structure and expression of milk protein
genes, 206
synthesis and secretion of milk proteins,
201,203
sources of amino acids, 201
amino acid transport into mammary
protein release factor, 205
signal sequence, 205
modification of the polypeptide
chain, 205, 206
cell, 203
see also Whey protein; Caseins
Proteolysis in cheese ripening, see Cheese
ripening
Proteose-peptone, 152, 187, 160, 186, 187,
32 1
Provolone cheese, 398, 407
Pycnometry, 439
Pyridoxine (vitamin B6), 265, 275, 282-3
concentration in milk and dairy products,
284
deficiency, 282
dietary sources, 284
pyridoxal, 282, 283
pyridoxal phosphate, 283
pyridoxamine, 282-3
pyridoxamine phosphate, 283
RDA values, 283
RNI values, 284
INDEX 475
role in niacin synthesis, 282
stability, 284
thiazolidine derivative of pyridoxal, 284
transaminase co-factor, 282
Pyrophosphatase
inorganic, 98
nucleotide, 98
Quarg, 420
Rancidity, spontaneous, 323
role of membrane lipase, 323
Raoult’s law, 444
Redox potential of cheese, 397
Redox potential of milk, 2, 437, 439, 440,
439, 442
see also Oxidation-reduction
Reducing sugar, 23
Refractive index of milk, 437, 458, 459
Reichert Meissl number, 75, 77
Relative density, see Specific gravity
Relative humidity, equilibrium, 302
Rennet casein, 212
Rennet coagulation of milk, 379, 382
chymosin action, 383
coagulation of rennet-altered micelles,
factors that affect rennet coagulation, 387,
formation of para-rc-casein, 382
kinetic parameters for hydrolysis of
measurement of rennet coagulation time,
386
388
K-casein, 384
387
Formograph, 389, 390, 392
gel strength, 389, 392
hot wire sensor, 391
pentrometers, 392
primary (first) phase, 383
rennet-coagulated cheeses, 380
secondary phase, 383
syneresis, 382, 392, 393
Rennet gels, 456
Rennet paste, 338, 403, 407
Rennets, 149, 317, 333, 336, 384
rennet substitutes, 385
Resazurin, 441, 443
Retinol (vitamin A), 73, 265, 266, 269, 315
fi-ionone ring, 266, 268
carotenoids, 268
concentration in human milk and
deficiency, 268
colostrum, 268
keratinization, 268
night blindness, 268
xerophthalmia, 268
dietary sources, 268
hypervitaminosis A, 268
retinal, 266, 268
1 1-cis-retinal, 268
retinoic acid, 266, 268
retinyl esters, 266
retinyl plamitate, 267
Rhizomucor spp., 338
Riboflavin (vitamin B2), 265, 275, 277-9,
315,440,441,443,459
concentration in milk and dairy products,
279
deficiency, 277
flavoprotein enzymes, 277
RDA values, 277
RNI values, 277
role as co-enzyme precursor, 277
stability of riboflavin, 279
Riboflavin-binding protein (RfBP), 279
Ribonuclease, 98, 318, 324, 333
Ricotta cheese, 421
Ring dryer, 21 1
Rheological properties of milk, 453
Rheology of milk fat, 134, 456
effect of fatty acid profile and
distribution, 134
modification by encapsulating fat in
protein, 134
position of the double bond, 136
Rheology of milk gels, 455
Rheopectic (shear thickening) behaviour, 455
Romano cheese, 76,407
Rose Gottlieb method, 118
Salts of milk, 11, 239
changes in equilibria, 260
addition of acid or alkali, 260
effect of temperature, 261
changes in pH induced by temperature,
262
composition, 240, 241
factors affecting variation, 243
dissociation constants, 251
effect of dilution and concentration, 262
effect of freezing, 263
effect of temperature on pH, 262
interrelations of constituents, 247, 248
methods of analysis, 239
methods used to separate colloidal and
partition of milk salts, 249
secretion, 242
Golgi apparatus, 242
solubility product, 260
soluble salts, 250
see also Phosphate; Citrate; Chloride;
Sulphate; Carbonate; Bicarbonate;
Sodium; Potassium; Calcium;
Magnesium; Ash; Colloidal calcium
phosphate
soluble phases, 249
476 INDEX
Seeding for lactose crystallization, 34
Separation of milk, mechanical, 11 1, 112
Serotransferrin, 187
Serum protein, see Whey protein
Short-chain fatty acids, 75
Signal peptidase, 205
Signal sequence, 205
Signet, 102
Singlet oxygen, 128
Skim milk, 71
Skim milk powder, 457
Slop-back/whey cultures, 394
Sodium, 239, 241
Sodium caseinate, see Caseinate, sodium
Soret band, 332
Spray dryers, 34
Specific conductance, 457
Specific gravity of milk, 437, 438
Specific heat of milk, 437, 457
Specific heat of milk fat, 457
Specific refractive index (refractive
constant), 437. 459
Specific resistance, 456
Sphingomyelin, 71, 95, 96, 143
Sphingosine, 143
Spontaneous oxidation, 133
Spontaneous rancidity, 109
Squalene, 97
Staphylococcus aureus, 31 5
Starters, see Cheese starters and
acidification
Stearic acid, 87, 90, 142
Sterilization (UHT, in-container), 347, 354,
Steroid hormones, 73
Sterols, 96, 97
steryl esters, 96, 97
see also Cholesterol
Sticking temperature, 35
Stokes’ equation, 104, 106, 11 1
Storage modulus (G’), 455
Sweetened condensed milk, 36
Swiss-type cheese, 1 13
Sulphate, 239, 241
Sulphydryl oxidase, 318, 319, 330, 377
Sunlight oxidized flavour, 115, 133
Supercooling, 445
Superoxide dismutase, 318, 319, 330-1, 336,
34 1
centrifugal force, 113
356
effect of EDTA, 331
Superoxide radicals, 132, 330
Surface active agents (surfactants), 448
Surface tension of milk, 437, 449
Syneresis, 382, 392, 393
Taetmojolk, 428
Tagatose, 353
Talose, 353
Thermal conductivity of milk and/or
Thermal diffusivity of milk, 437, 458
Thermal expansion coefficient of milk, 438
Thermal properties of milk, 457
Thermization, 347, 377, 381
Thiamin (vitamin B,), 265, 275-7, 315
products, 437, 458
concentration in milk, 276, 277
deficiency, 276
RDA values, 276
RNI values, 276
role in Krebs cycle, 276
sources, 276
thiamin pyrophosphate (TPP), 275-6
Thiobarbituric acid, 357
Thiol oxidase, 98, 330
Thiol proteinase, 320
Thixotropic (shear thinning) behaviour, 454
Thrombin, 320
Titratable acidity, 437, 451
Titration curves, 451
Tocopherols (vitamin E), 272-4
6-chromanol, 272
concentration in milk, 274
deficiency, 273
food sources, 273
hypervitaminosis E, 273
neuromuscular dysfunction, 273
RDA values, 273
RNI values, 273
role as antioxidant, 273, 279
free radicals, 273
protection of polyunsaturated fatty
acids, 273
stability, 274
role of lipoxygenase, 274
role of pro-oxidants, 274
tocopherol equivalents (TE), 272
tocotrienol, 272
Transesterification, 90, 137
Transferrin, 229
Triacylglycerols, 71, 85, 87
Tricalcium phosphate, 257, 258
Trichloroacetic acid (TCA), 240
Triglycerides, see triacyglycerols
Triplet oxygen (302), 129, 329, 443
UDP-galactosyl transferase, 194
UDP-glycosyl hydrolase, 98
UHT sterilized products
biosynthesis, 88
see also sterilization, 134, 445
flavour of UHT milk, 375
UHT milk, 38, 45
Ultracentrifugation, 2 16
Ultrafiltration, 153, 187, 380, 381, 451
Urea, 200
INDEX 477
Utrecht phenomenon, 368
Vacreation, 377, 445
Viscoelastic modulus (G*), 455
Viscoelastic properties of milk fat, 456
Viscosity of milk, 437, 453, 454
coefficient of viscosity, 453
thermal hysteresis of, 454
Vitamins, 11, 265
B group, 275
role as co-enzymes, 275
vitamin B,, see Thiamin
vitamin B,, see Riboflavin
vitamin B,, see Pyridoxine
vitamin A, see Retinol
vitamin D, see Calciferols
vitamin E, see Tocopherols
vitamin K, see Phylloquinone
vitamin and vitamin precursor
concentrations, 292-3
water-soluble, 265, 275
vitamin C, see Ascorbic acid
fat-soluble, 265
Vitamin A, see retinol
Vitamin B,, (cobalamin and its
B,,-binding proteins, 288
concentration in milk and dairy products,
cyanocobalamin, 287
5’-deoxyadenosylcobalamin, 287
hydroxocobalamin, 287
methylcobalamin, 287
RDA values, 287
RNI values, 287
vitamin B,, deficiency, 287
stability, 288, 289
Vitamin-binding proteins, 146
Voluminosity, 454
Votator, 123
derivatives), 265, 275, 287-8
transcobalamin 11, 288
287
Water, 294-3 16
bulk-phase water, 300
bulk water, 298
constitutional water, 298, 301
free and bound, 298
interaction with functional groups, 301
rnultilayer water, 299
physical constants, 296
physical properties, 294, 296
polarity, 294
properties of water and other
role in crystallization of lactose, 313
role in plasticization, 31 1, 312
role in stickiness and caking of powders,
compounds, 296
313
structure of water, 296, 299, 300, 301
vapour pressure, 301
vicinal (monolayer) water, 299, 301
water-water hydrogen bonding, 301
Water activity (aw), 133, 294, 301, 302, 304,
313,437
control of the growth of
microorganisms, 3 13
denaturation of proteins, 313, 315
effect on Maillard browning, 313-15
effect on rate of growth of
microorganisms, 3 15
lipid oxidation, 3 13, 3 15
loss of certain vitamins, 313, 315
physical changes in lactose, 313
pigment stability, 313
measurement, 304, 305
cryoscopy, 304
hygroscopicity of various salts, 304
isopiestic equilibration, 304
manometry, 304
measurement of ERH, 304
nomograph for estimation, 305
relationship with temperature, 303
Water in milk and dairy products, 11,
emulsification state in butter, 315
role in stability of dairy products, 313
water content of dairy products, 295
see also Water; Water activity; Ice
absorption, 305
desorption, 305
models for isotherms. 307, 308
sorption behaviour of dairy products, 307
sorption by casein micelles and sodium
caseinate, 309-11
sorption hysteresis, 306, 307
sorption isotherms, 306, 307, 308
sorption isotherm for P-lactoglobulin, 309
sorption by WPC, 309
water sorption by lactose, 31 1
water sorption by whey fractions, 308
influence on stability, 313
294
Water sorption, 305, 306, 31 1
Westphal balance, 439
Wettability of milk powders, see
Dispersibility and wettability of milk
powders
Whey-based cheese, 419
Whey powder, 33
Whey proteins, 149, 186, 219
heat stability, 364
heterogeneity of whey proteins, 187
fractionation of whey proteins, 224
whole whey protein products, 222
see also u-Lactalbumin; 8-Lactoglobulin;
Blood serum albumin;
Immunoglobulins
478 INDEX
Whey protein concentrate, 187, 337
Whey protein isolate, 187, 225
Xanthine oxidase, 94, 97, 98, 102, 115, 118,
128, 131, 133, 318, 319, 330, 332, 341
activity in milk, 329
effect of homogenization on activity, 329
isolation, 329
possible role in atherosclerosis, 330
role in lipid oxidation, 329
Xerophilic yeasts, 315
Yakult, 428
Yield stress, 456
Ymer, 428
Yoghurt, 59,428,429, 431
8-lactoglobulin denaturation in, 429
flavouring, 429
fruit essence, 429
fruit pulp, 429
