Dairy Chemistry And Biochemistry

HEAT-INDUCED CHANGES IN MILK 363 cooling. Since this mechanism does not apply to purified lipase, the mechanism of LTI of lipase ...

364 DAIRY CHEMISTRY AND BIOCHEMISTRY 9.13. Thermal denaturation is a traditional method for the recovery of proteins from whey a ...

HEAT-INDUCED CHANGES IN MILK 1- 2- 3- 4- 365 s; I I 1 I 1 175 150 12s I00 7s SO Temperature ("C) Figure 9.15 Arrhenius plot of t ...

N2 - 2N - -2R - - 2D-Al -A2 - A,, Dimer monomer Ionization-linked Reversible Type I aggregation Type I1 aggregation dissociation ...

HEAT-INDUCED CHANGES IN MILK 367 0 20 40 60 80 100 120 140 Time of heating (min) Figure 9.17 Exposure of sulphydryl groups by he ...

368 DAIRY CHEMISTRY AND BIOCHEMISTRY The activated sulphydryls may decompose with the formation of H,S and H,C-S-CH,, which are ...

HEAT-INDUCED CHANGES IN MILK 369 to a low concentration of citrate, arising from poor feed. However, the heat stability of milk ...

3 70 DAIRY CHEMISTRY AND BIOCHEMISTRY 401 P o!. 8. I. I. I - 1 6.2 6.4 6.6 6.8 7.0 7.2 PH Figure 9.19 Effect of pH on the heat s ...

HEAT-INDUCED CHANGES IN MILK 371 Precipitation of soluble calcium phosphate as Ca,(PO,), with the release of H'. After heating ...

3 72 DAIRY CHEMISTRY AND BIOCHEMISTRY due to the heat-induced formation of NH, which reduces or delays the fall in pH; however, ...

HEAT-INDUCED CHANGES IN MILK 373 40 1 6.6 6.8 7.0 7.2 7.4 PH Figure 9.21 Effect of pressure (Rannie homogenizer) on the heat coa ...

374 DAIRY CHEMISTRY AND BIOCHEMISTRY involves two steps (phases), the first of which involves enzymatically hydrolysing the mice ...

HEAT-INDUCED CHANGES IN MILK 375 Table 9.3 Substances making a strong contribution to the flavour of indirectly heated UHT milk, ...

376 DAIRY CHEMISTRY AND BIOCHEMISTRY Table 9.3 (Continued) Synthetic UHT flavourd UHT-i" UHT-i-LPb UHT-i-UHT-d' (mg per kg LP) ; ...

HEAT-INDUCED CHANGES IN MILK 377 off-flavour. Heat treatments have a major impact on the flavour/aroma of dairy foods, either po ...

378 DAIRY CHEMISTRY AND BIOCHEMISTRY Fox, P.F. (1982) Heat-induced coagulation of milk, in Deuelopments in Dairy Chemistry, Vol. ...

10 Chemistry and biochemistry of cheese and fermented milks 10.1 Introduction Cheese is a very varied group of dairy products, p ...

380 DAIRY CHEMISTRY AND BIOCHEMISTRY Table 10.1 Composition of selected cheeses (per 100 g) Water Protein Fat Cholesterol Energy ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^381 Table 10.2 Pre-treatment of cheese milk Standardization of fat: pro ...

382 DAIRY CHEMISTRY AND BIOCHEMISTRY Clostridium tyrobutyricum (an anaerobic spore-former) causes late gas blowing (through the ...