BLBS102-c24 BLBS102-Simpson March 21, 2012 13:47 Trim: 276mm X 219mm Printer Name: Yet to Come
462 Part 4: MilkFox PF (ed.). 1997.Advanced Dairy Chemistry, Volume 3, Lac-
tose, Water, Salts and Vitamins, 2nd edn. Chapman and Hall,
London.
Fox PF. 2003a. The major constituents of milk. In: G Smit (ed.)
Dairy Processing: Improving Quality. Woodhead Publishing
Ltd., Cambridge, pp. 5–41.
Fox PF. 2003b. Indigenous enzymes in milk. In: PF Fox, PLH
McSweeney (eds.)Advanced Dairy Chemistry, Volume 1, Pro-
teins. Kluwer Academic-Plenum Publishers, New York, pp.
467–603.
Fox PF, Brodkorb A. 2008. The casein micelle: Historical Aspects,
current concepts and significance.Int Dairy J18: 677–684.
Fox PF, Flynn A. 1992. Biological properties of milk proteins. In:
PF Fox (ed.)Advanced Dairy Chemistry, Volume 1, Proteins.
Elsevier Applied Sciences, London, pp. 255–284.
Fox PF, Kelly AL. 2003. The caseins. In: R Yada (ed.)Pro-
teins in Food Processing. Woodhead Publishing, New York,
pp. 29–71.
Fox PF, Kelly AL. 2006. Indigenous enzymes in milk: Overview
and historyical aspects, Parts I and II. Collomb M et al. 2002.
Composition of fatty acids in cow’s milk fat produced in the
lowlands, mountains and highlands of Switzerland using high-
resolution gas chromatography.Int Dairy J12: 649–659 16:
500–516, 517–532.
Fox PF, McSweeney PLH. 1998.Dairy Chem Biochem. Chapman
and Hall, London.
Fox PF, McSweeney PLH (eds.). 2003.Advanced Dairy Chem-
istry, Volume 1, Proteins.Kluwer Academic-Plenum Publishers,
New York.
Fox PF, McSweeney PLH (eds.). 2006.Advanced Dairy Chemistry,
Volume 1, Lipids. Springer, New York.
Fox PF et al. 2000.Fundamentals of Cheese Science. Aspen Pub-
lishers, Gaithersburg, MD.
Fox PF et al. 1990. Glycolysis and related reactions during cheese
manufacture and ripening.Crit Rev Food Sci Nutr29: 237–253
Fuquay J et al. (eds.). 2011.Encyclopedia of Dairy Sciences, 2nd
edn. Elsevier, Oxford.
Ganzle M. 2011. Galacto-oligosaccharides. In: J Fuquay et al.
(eds.)Encyclopedia of Dairy Sciences, 2nd edn. Elsevier, Oxford,
pp. 29–71.
Girardet JM, Linden G. 1996. PP3 component of bovine milk: a
phosphorylated whey glycoprotein.J Dairy Res63: 333–350.
Groves ML, Greenberg R. 1982.β 2 -Microglobulin and its relation-
ship to the immune system.J Dairy Sci65: 317–325.
Groves ML et al. 1963. Isolation, characterisation and amino acid
composition of a new crystalline protein, lactollin, from milk.
Biochem2: 814–817.
Haggarty NW. 2003. Milk proteins; minor proteins, bovine serum
albumin and vitamin-binding proteins. In: H Roginski et al.
(eds.)Encyclopedia of Dairy Science. Academic Press, London,
pp. 1939–1946.
Hayes MG, Kelly AL. 2003. High pressure homogenisation of raw
whole bovine milk (a) Effects on fat globule size and other prop-
erties.J Dairy Res70: 297–305.
Holt C. 1992. Structure and properties of bovine casein micelles.
Adv Protein Chem43: 63–151.
Holt C. 1997. The milk salts and their interaction with caseins. In: PF
Fox (ed.)Advanced Dairy Chemistry, Volume 2, Lactose, Salts,
Water and Vitamins. Chapman and Hall, London, pp. 233–256.Holt C, Sawyer L. 1993. Caseins as rheomorphic proteins. Inter-
pretation of primary and secondary structures ofαs1,β-and
κ-caseins.J Chemical Soc Faraday Trans89: 2683–2692.
Horne DS. 2003. Caseins, micellar structure. In: H Roginski et al.
(eds.)Encyclopedia of Dairy Science. Academic Press, London,
pp. 1902–1909.
Horne DS. 2011 Casein: Micellar structure. In: J Fuquay et al. (eds.)
Encyclopedia of Dairy Sciences, 2nd edn. Elsevier, Oxford, pp.
772–779.
Huppertz T et al. 2002. Effects of high pressure on constituents and
properties of milk: a review.Int Dairy J561–572.
Huppertz T et al. 2004. High pressure treatment of bovine milk:
effects on casein micelles and whey proteins.J Dairy Res71:
87–106.
Ingram CJE, Swallow DM. 2009. Lactose malabsorption. In: PLH
McSweeney, PF Fox (eds.)Advanced Dairy Chemistry, Volume
3, Lactose, Salts, Water and Minor Constituents. Springer, New
York, pp. 203–229.
Keenan TW, Mather IH. 2003 Milk fat globule membrane. In: H
Roginski et al. (eds.)Encyclopedia of Dairy Science. Academic
Press, London, pp. 1568–1576.
Kelly ML et al. 1998. Dietary fatty acid content significantly affects
conjugated linoleic acid concentrations in milk from lactating
dairy cows.J Nutr128: 881–885.
Kelly AL et al. 2003. Manufacture and properties of milk pow-
ders. In: PF Fox, PLH McSweeney (eds.)Advanced Dairy Chem-
istry, Volume 1, Proteins. Kluwer Academic-Plenum Publishers,
New York, pp. 1027–1062.
Keenan TW, Mather IH. 2006. Intercellular origin of milk fat glob-
ules and the nature of the milk fat globule membrane. In: PF Fox,
PLH McSweeney (eds.)Advanced Dairy Chemistry, Volume 1,
Lipids. Springer, New York, pp. 137–171.
Keogh MK et al. 1982. Studies of milk composition and its rela-
tionship to some processing criteria. I. Seasonal variation in the
mineral levels in milk.Ir J Food Sci Tech6: 13–27.
Korhonen H, Marnila P. 2011. Lactoferrin. In:Encyclopedia of
Dairy Sciences, 2nd edn. Elsevier, Oxford, pp. 801–806.
Kraft J et al. 2000. Duodenal infusion of conjugated linoleic acid
mixture influences milk fat synthesis and milk conjugated linoleic
acid content. In:Milk Composition. British Society of Animal
Science. Occasional Publication No 25, pp. 143–147.
Lawless F et al. 2000. Dietary effect on bovine milk fat conjugated
linoleic acid content. In:Milk Composition. British Society of
Animal Science. Occasional Publication No 25, pp. 283–293.
Lefebvre-Cases E et al. 2001a. Effect of SDS on casein micelles:
SDS-induced milk gel formation.Journal of Food Science66:
38–42.
Lefebvre-Cases E et al. 2001b. Effect of SDS on acid milk coagu-
lability.J Food Sci66: 555–560.
Lock AL, Garnsworthy PC. 2000. Independent effects of dietary
linoleic and linolenic fatty acids on the conjugated linoleic acid
content of cow’s milk.J Anim Sci74: 163–176.
Lonnerdal B. 2003. Lactoferrin. In: PF Fox, PLH McSweeney
(eds.)Advanced Dairy Chemistry, Volume 1, Proteins. Kluwer
Academic-Plenum Publishers, New York, pp. 449–466.
Lucey JA, Horne DS. 2009. Milk salts: technological significance.
In: PLH McSweeney, PF Fox (eds.)Advanced Dairy Chem-
istry, Volume 3, Lactose, Salts, Water and Minor Constituents.
Springer, New York, pp. 351–389.