Food Biochemistry and Food Processing

20 Biochemistry of Milk Processing 459 indices are more usually used (e.g., the concentra- tion of lactulose or the extent of de ...

460 Part IV: Milk 1988, Oldfield 1998). The extent of transfer of phos- phate to the colloidal phase, which is greater than that ...

20 Biochemistry of Milk Processing 461 uoles are dispersed. In products containing a very high level of lactose (e.g., whey powd ...

462 Part IV: Milk homogenized milk, stabilized mainly by a surface layer of adsorbed casein micelles, can become struc- tural el ...

20 Biochemistry of Milk Processing 463 The starter culture for yogurt contains Strepto- coccus thermophilusand Lactobacillus del ...

464 Part IV: Milk the reduced availability of calf stomachs (due to the birth of fewer calves and the slaughter of calves at an ...

20 Biochemistry of Milk Processing 465 (e.g., junket or Burgos cheese), but most is ripened (matured) for a period ranging from ...

466 Part IV: Milk Secondary cultures: Most cheese varieties develop a secondary microflora, which was originally adventitious b ...

20 Biochemistry of Milk Processing 467 repositioned as a valuable source of a range of food ingredients, rather than as a dispos ...

468 Part IV: Milk This can be recovered by crystallization from a con- centrated (supersaturated, 60–62% TS) preparation of eith ...

20 Biochemistry of Milk Processing 469 electric point is reached, a precipitate (rapid acidifi- cation) or a gel (slower acidifi ...

470 Part IV: Milk well as to concurrent side reactions (due to trans- ferase activity) that produce isomers of lactose and oligo ...

20 Biochemistry of Milk Processing 471 linking reactions involve the caseins; heat-induced denaturation renders the whey protein ...

472 Part IV: Milk by Novo Nordisk); these have 5–20 times the flavor intensity of mild Cheddar cheese. MILK LIPIDS PRODUCTION OF ...

20 Biochemistry of Milk Processing 473 The high cost of butter was the original reason that led, in the second half of the 19th ...

474 Part IV: Milk ICECREAM Ice cream, probably the most popular dairy dessert, is a frozen aerated emulsion. The continuous phas ...

20 Biochemistry of Milk Processing 475 and the very extensive literature has been reviewed by Miesel (1998), Pihlanto-Lappälä (2 ...

476 Part IV: Milk The exact formulations of infant formulas differ based on the age and special requirements of the infant. Form ...

20 Biochemistry of Milk Processing 477 Inactivation of indigenous alkaline phosphatase and plasmin at pressures 400 MPa; lacto ...

478 Part IV: Milk Balcão, VM, Malcata, FX. 1998. Lipase-catalysed mod- ification of milkfat. Biotechnol Adv 16:309–341. Becerra ...