Food Chemistry

Contents xxiii

9.7 HarmfulSubstancesfromThermalProcesses ................ 490
9.7.1 Polycyclic Aromatic Hydrocarbons (PAHs).. ................ 490
9.7.2 Furan ................................................. 490
9.7.3 Acrylamide ............................................ 490
9.8 Nitrate,Nitrite,Nitrosamines.............................. 492
9.8.1 Nitrate,Nitrite.......................................... 492
9.8.2 Nitrosamines,Nitrosamides............................... 492
9.9 CleansingAgentsandDisinfectants ........................ 495
9.10 Polychlorinated Dibenzodioxins (PCDD)
andDibenzofurans(PCDF) ............................... 496
9.11 References............................................. 497

10 Milk and Dairy Products................................ 498
10.1 Milk .................................................. 498
10.1.1 PhysicalandPhysico-Chemical............................ 498
10.1.2 Composition........................................... 501
10.1.2.1 Proteins ............................................... 501
10.1.2.1.1 CaseinFractions ........................................ 502
10.1.2.1.2 MicelleFormation....................................... 508
10.1.2.1.3 GelFormation.......................................... 509
10.1.2.1.4 WheyProteins.......................................... 511
10.1.2.2 Carbohydrates.. ........................................ 512
10.1.2.3 Lipids................................................. 513
10.1.2.4 OrganicAcids .......................................... 515
10.1.2.5 Minerals............................................... 515
10.1.2.6 Vitamins............................................... 515
10.1.2.7 Enzymes............................................... 516
10.1.2.7.1 Plasmin................................................ 516
10.1.2.7.2 Lactoperoxidase ........................................ 517
10.1.3 ProcessingofMilk ...................................... 517
10.1.3.1 Purification ............................................ 518
10.1.3.2 Creaming.............................................. 518
10.1.3.3 HeatTreatment ......................................... 518
10.1.3.4 Homogenization ........................................ 518
10.1.3.5 ReactionsDuringHeating ................................ 519
10.1.4 TypesofMilk .......................................... 520
10.2 Dairy Products.. ........................................ 521
10.2.1 Fermented Milk Products. ................................ 521
10.2.1.1 SourMilk.............................................. 523
10.2.1.2 Yoghurt... ............................................. 523
10.2.1.3 KefirandKumiss ....................................... 523
10.2.1.4 TaetteMilk............................................. 524
10.2.2 Cream................................................. 524
10.2.3 Butter ................................................. 524
10.2.3.1 CreamSeparationandTreatment .......................... 525
10.2.3.2 Churning .............................................. 525
10.2.3.3 Packaging.............................................. 526
10.2.3.4 Products Derived from Butter. ............................ 526
10.2.4 Condensed Milk ........................................ 526
10.2.5 Dehydrated Milk Products ................................ 527
10.2.6 CoffeeWhitener ........................................ 528