Dairy Chemistry And Biochemistry

Contents

Preface

General references on dairy chemistry

1 Production and utilization of milk

1.1 Introduction

1.2 Composition and variability of milk

1.3 Classification of mammals

1.4 Structure and development of mammary tissue

1.5 Ultrastructure of the secretory cell

1.6 Techniques used to study milk synthesis

1.6.1 Arteriovenous concentration differences

1.6.2 Isotope studies

1.6.3 Perfusion of isolated gland

1.6.4 Tissue slices

1.6.5 Cell homogenates

1.6.6 Tissue culture

Production and utilization of milk

1.7 Biosynthesis of milk constituents

1.

1.9 Trade in milk products

References

Suggested reading

2 Lactose

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Introduction

Chemical and physical properties of lactose

2.2.1 Structure of lactose

2.2.2 Biosynthesis of lactose

2.2.3 Lactose equilibrium in solution

2.2.4 Significance of mutarotation

2.2.5 Solubility of lactose

2.2.6 Crystallization of lactose

2.2.7 Problems related to lactose crystallization

Production of lactose

Derivatives of lactose

2.4.1 Enzymatic modification of lactose

2.4.2 Chemical modifications

2.4.3 Fermentation products

Lactose and the Maillard reaction

Nutritional aspects of lactose

2.6.1 Lactose intolerance

2.6.2 Galactosaemia

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