Food Biochemistry and Food Processing

19 Chemistry and Biochemistry of Milk Constituents 439 lecular level; their chemical composition is summa- rized in Table 19.2. ...

440 Table 19.2. Characteristics of the Principal Proteins in Cows’ Milk Molecular Amino Acid Residues Phosphate Genetic Protein ...

19 Chemistry and Biochemistry of Milk Constituents 441
-casein exists as monomers, but associates to form micelles if the conce ...

442 Part IV: Milk unconcentrated milk, they collide frequently due to Brownian, thermal, and mechanical motion. The micelles sca ...

443 Figure 19.3.Models of casein micelle structure: (a)the submicelle model of Walstra (1999); (b)the Holt model (from Fox and M ...

444 Part IV: Milk The turbidity of skim milk increases on addition of sodium dodecyl sulphate (SDS) up to 21 mM, at which conce ...

19 Chemistry and Biochemistry of Milk Constituents 445 higher level of Lf (
20% of total N) than bovine milk, and therefore ther ...

446 Part IV: Milk Angiogenins Angiogenins induce the growth of new blood ves- sels, that is, angiogenesis. They have high sequen ...

19 Chemistry and Biochemistry of Milk Constituents 447 Golgi membranes of the cell or the cell cytoplasm, some of which occasion ...

448 Part IV: Milk for example, [Ca^2 ] by PO 4 3-or citrate3-; addition of CaCl 2 to milk affects the distribution and ionizati ...

19 Chemistry and Biochemistry of Milk Constituents 449 nate. Cows’ milk is a very significant source of vita- mins, especially b ...

450 Part IV: Milk used to convert milk into a range of food products is described in Chapter 20. REFERENCES Akerstrom B, Flower ...

19 Chemistry and Biochemistry of Milk Constituents 451 Kelly ML, Berry JR, Dwyer DA, Griinari JM, Chour- nard PY, Van Amburg ME, ...

452 Part IV: Milk Walstra P, Guerts T, Noomen A. 1999. Dairy Tech- nology: Principles of Milk Properties and Process- ing. New Y ...

20 Biochemistry of Milk Processing A. L. Kelly and P. F. Fox 453 Introduction Thermal Processing of Milk Introduction Heat-Induc ...

454 Part IV: Milk be consumed directly as a beverage or used for the manufacture of a wide range of products. Gravity creaming a ...

20 Biochemistry of Milk Processing 455 Table 20.1.Diversity of Dairy Products Produced by Different Processes Process Primary (b ...

456 Part IV: Milk Pasteur, generally heating milk to 62–65°C for at least 30 minutes, followed by rapid cooling to less than 10° ...

20 Biochemistry of Milk Processing 457 creasing stability on the alkaline side of the mini- mum. The rare type B HCT-pH profile ...

458 Part IV: Milk Recent reviews on this subject include Nieuwen- huijse (1995), Datta and Deeth (2001) and Nieuwen- huijse and ...