Dairy Chemistry And Biochemistry

ENZYMOLOGY OF MILK AND MILK PRODUCTS 343 Enzyme-linked immunosorbent assays. An indirect application of enzymes in analysis is a ...

344 DAIRY CHEMISTRY AND BIOCHEMISTRY \,,i,ll' I Figure 8.2. Schematic representation of a competitive enzyme-linked immunosorben ...

ENZYMOLOGY OF MILK AND MILK PRODUCTS 3 345 ,411 /.<"I Figure 8.3. Schematic representation of a non-competitive enzyme-linked ...

346 DAIRY CHEMISTRY AND BIOCHEMISTRY Bastian, E.D. and Brown, R.J. (1996) Plasmin in milk and dairy products: an update. Int. Da ...

9 Heat-induced changes in milk 9.1 Introduction In modern dairy technology, milk is almost always subjected to a heat treatment; ...

348 DAIRY CHEMISTRY AND BIOCHEMISTRY h min. T("C) Figure 9.1 The time needed (1') at various temperatures (T) to inactivate some ...

HEAT-INDUCED CHANGES IN MILK 349 9.2 Lipids Of the principal constituents, the lipids are probably the least affected by heat. H ...

3 50 DAIRY CHEMISTRY AND BIOCHEMISTRY 50 60 70 80 Temperature ("C) Figure 9.2 Time-temperature curves for the destruction of M. ...

HEAT-INDUCED CHANGES IN MILK 351 Severe heat treatment, as is encountered during roller drying and to a lesser extent spray dryi ...

352 DAIRY CHEMISTRY AND BIOCHEMISTRY Table 9.2 Concentration of conjugated linoleic acid (CLA) isomers in selected foods (modifi ...

I I + I m s 0 0 P 0 .- c I ...

3 54 DAIRY CHEMISTRY AND BIOCHEMISTRY Lactose undergoes at least three heat-induced changes during the pro- cessing and storage ...

HEAT-INDUCED CHANGES IN MILK^355 7- 6- c 2 .d 3 8 5- 2 4- 5 3- u CJ z - E 2- I I 1 90 100 110 120 Temperature of heating ("C) Fi ...

356 DAIRY CHEMISTRY AND BIOCHEMISTRY r E .- L 0 5.6 0 10 20 30 40 Heating period at 130°C (min) Figure 9.7 The pH of samples of ...

HEAT-INDUCED CHANGES IN MILK 357 Some of the by-products of Maillard browning have strong flavours (e.g. furfural, hydroxymethy ...

358 .~.~..~...~..... .~~...~........~~~~....~.. / Oxidative cleavage rCOOH I DAIRY CHEMISTRY AND BIOCHEMISTRY t Addition compou ...

HEAT-INDUCED CHANGES IN MILK^3 59 Figure 80 60 40 20 0 I2HS 93s 56s 32s 16s 4s 2s 100 110 120 130 140 150 Temperature ("C) 9.9 ...

360 DAIRY CHEMISTRY AND BIOCHEMISTRY compounds (Figure 2.32). The Maillard and especially the Strecker reactions can occur in ch ...

HEAT-INDUCED CHANGES IN MILK^361 h c .- v E E F Xanthine oxidase 0.1 : 0.01! I 1 I 1 60 70 80 90 100 Temperature ("C) Figure 9.1 ...

362 DAIRY CHEMISTRY AND BIOCHEMISTRY Pseudomonas Juorescens, becoming the dominant micro-organisms in raw milk supplies. Psychro ...