xxiv Contents
10.2.7 IceCream.............................................. 528
10.2.8 Cheese ................................................ 529
10.2.8.1 CurdFormation......................................... 529
10.2.8.2 UnripenedCheese....................................... 530
10.2.8.3 Ripening............................................... 532
10.2.8.4 ProcessedCheese ....................................... 536
10.2.8.5 ImitationCheese........................................ 536
10.2.9 Casein,Caseinates,Coprecipitate.......................... 536
10.2.10 Whey Products ......................................... 537
10.2.10.1 WheyPowder .......................................... 537
10.2.10.2 DemineralizedWheyPowder ............................. 538
10.2.10.3 PartiallyDesugaredWheyProteinConcentrates.............. 538
10.2.10.4 HydrolyzedWheySyrups ................................ 539
10.2.11 Lactose................................................ 539
10.2.12 Cholesterol-Reduced Milk and Milk Products ................ 539
10.3 Aroma of Milk and Dairy Products. ........................ 539
10.3.1 Milk,Cream............................................ 539
10.3.2 Condensed Milk, Dried Milk Products.. .................... 539
10.3.3 Sour Milk Products, Yoghurt.. ............................ 540
10.3.4 Butter ................................................. 540
10.3.5 Cheese ................................................ 541
10.3.6 AromaDefects ......................................... 543
10.4 References............................................. 544
11 Eggs.................................................. 546
11.1 Foreword .............................................. 546
11.2 Structure, Physical Properties and Composition.. ............ 546
11.2.1 General Outline ......................................... 546
11.2.2 Shell.................................................. 547
11.2.3 Albumen(EggWhite) ................................... 548
11.2.3.1 Proteins ............................................... 548
11.2.3.1.1 Ovalbumin............................................. 548
11.2.3.1.2 Conalbumin(Ovotransferrin).............................. 550
11.2.3.1.3 Ovomucoid ............................................ 550
11.2.3.1.4 Lysozyme(OvoglobulinG1).............................. 550
11.2.3.1.5 OvoglobulinsG2andG3 ................................. 551
11.2.3.1.6 Ovomucin ............................................. 551
11.2.3.1.7 Flavoprotein............................................ 551
11.2.3.1.8 Ovoinhibitor ........................................... 551
11.2.3.1.9 Avidin................................................. 551
11.2.3.1.10 Cystatin(FicinInhibitor) ................................. 551
11.2.3.2 Other Constituents. ..................................... 551
11.2.3.2.1 Lipids................................................. 551
11.2.3.2.2 Carbohydrates. ......................................... 552
11.2.3.2.3 Minerals............................................... 552
11.2.3.2.4 Vitamins............................................... 552
11.2.4 EggYolk .............................................. 553
11.2.4.1 ProteinsofGranules..................................... 554
11.2.4.1.1 Lipovitellins... ......................................... 554
11.2.4.1.2 Phosvitin. ............................................. 554
11.2.4.2 PlasmaProteins......................................... 555