Food Chemistry

9.11 References 497 9.11 References Ames, B.N., Gold, L.S.: Paracelsus to parascience: the environmental cancer distraction. Mut ...

10 Milk and Dairy Products 10.1 Milk Milk is the secreted fluid of the mammary glands of female mammals. It contains nearly all ...

10.1 Milk 499 Table 10.1.Production of milk, 2006 (1000 t) Continent Cow milk Buffalo milk Sheep milk Goat milk World 549 , 693 ...

500 10 Milk and Dairy Products Table 10.2.Production of dairy products in 2004 (1000 t) Continent Cheese Buttera Condensed Whole ...

10.1 Milk 501 Table 10.3.Consumption of milk and dairy products in FR Germany (in kg/capita and year) 1996 2003 2005 Consumer mi ...

502 10 Milk and Dairy Products Table 10.6.Amino acid composition (g AA/100 g pro- tein) of the total protein, casein, and whey p ...

10.1 Milk 503 Table 10.8.Amino acid sequences of bovine milk proteins αs 1 - Casein B-8P RPKHPI KHQGL PQEVLNENL LRFFVAPFPQVFGKEK ...

504 10 Milk and Dairy Products Table 10.8.continued α-Lactalbumin Bc E QLT KC E VFRELKDLKGYGG V S LP E WV CTT F HTS GYDT E A I V ...

10.1 Milk 505 Table 10.9.Amino acid sequencesaof genetic variants of bovine milk proteins Protein Variant Frequencyb Positions o ...

506 10 Milk and Dairy Products Fig. 10.1.Calcium binding by I:αs1-casein (0.38), II:β-casein (0.21) and III:κ-casein (0.05). The ...

10.1 Milk 507 Table 10.10.Chymosin specificity: relative rate of hydrolysis of peptides from theκ-casein amino acid sequence Sub ...

508 10 Milk and Dairy Products Table 10.11.Distribution of amino acid residues with ionizing side chains (net charge) and with n ...

10.1 Milk 509 Fig. 10.5.Electron micrograph of the casein micelles in skim milk (according toWebb, 1974). The micelles are fixed ...

510 10 Milk and Dairy Products Fig. 10.6.Peptide chain bridg- ing with calcium ions Fig. 10.7. Schematic model of a casein micel ...

10.1 Milk 511 Fig. 10.9.Rate of coagulation of casein micelles as a function of temperature and pH value (—— 25◦C, −··− 15 ◦C,−· ...

512 10 Milk and Dairy Products Hence, the monomer is stable only at a pH less than 3.5 or above 7.5. The octamer oc- curs with v ...

10.1 Milk 513 Table 10.15.Some physical characteristics of lactose α-Lactose β-Lactose Equilibrium mixture Melting point (◦C) 22 ...

514 10 Milk and Dairy Products Table 10.18.Fatty acid composition of milk fata Fatty acid Weight-% Saturated, straight chain But ...

10.1 Milk 515 attention because they can be detrimental to the health of sensitized persons. Casein proteins en- ter and partici ...

516 10 Milk and Dairy Products Table 10.22.Mineral composition of milk Constituent mg/l Constituent μg/l Potassium 1500 Zinc 400 ...