Dairy Chemistry And Biochemistry

CONTENTS ix

6 Vitamins in milk and dairy products

6.1 Introduction

6.2 Fat-soluble vitamins

6.2.1 Retinol (vitamin A)

6.2.2 Calciferols (vitamin D)

6.2.3 Tocopherols and related compounds (vitamin E)

6.2.4 Phylloquinone and related compounds (vitamin K)

6.3.1 Thiamin (vitamin B,)

6.3.2 Riboflavin (vitamin B2)

6.3.3 Niacin

6.3.4 Biotin

6.3.5 Panthothenic acid

6.3.

6.3.7 Folate

6.3.

6.3 B-group vitamins

Pyridoxine and related compounds (vitamin B6)

Cobalamin and its derivatives (vitamin B12)

6.4 Ascorbic acid (vitamin C)

References

Suggested reading

Appendices

7 Water in milk and dairy products

7.1 Introduction

7.2 General properties of water

7.3 Water activity

7.4 Water sorption

7.5 Glass transition and the role of water in plasticization

7.6 Non-equilibrium ice formation

7.7 Role of water in stickiness and caking of powders and

crystallization of lactose

7.8 Water and the stability of dairy products

References

Suggested reading

8 Enzymology of milk and milk products

8.1 Introduction

8.2 Indigenous enzymes of bovine milk

8.2.1 Introduction

8.2.2 Proteinases (EC 3.4~)

8.2.

8.2.4 Phosphatases

8.2.5 Lysozyme (EC 3.2.1.17)

8.2.6 N-Acetyl-P-D-glucosaminidase (EC 3.2.1.30)

8.2.

8.2.8 Xanthine oxidase (EC 1.2.3.2)

8.2.9 Sulphydryl oxidase (EC 1.8.3.-)

8.2.10 Superoxide dismutase (EC 1.15.1.1)

8.2.11 Catalase (EC 1.11.1.6)

8.2.12 Lactoperoxidase (EC 1.1 1.1.7)

8.2.13 Other enzymes

Lipases and esterases (EC 3.1.1.-)

y-Glutamyl transpeptidase (transferase) (EC 2.3.2.2)

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