Food Biochemistry and Food Processing (2 edition)

BLBS102-c25 BLBS102-Simpson March 21, 2012 13:23 Trim: 276mm X 219mm Printer Name: Yet to Come

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Biochemistry of Milk Processing

A.L. Kelly and P.F. Fox

Introduction

Thermal Processing of Milk

Introduction

Heat-Induced Changes in Milk Proteins

Stability of UHT Milk on Storage

Heat-Induced Changes in Lactose in Milk and the

Maillard Reaction

Heat-Induced Changes in Milk Lipids

Inactivation of Enzymes on Heating of Milk

Changes on Evaporation and Drying of Milk

Concentration of Milk

Spray-Drying of Milk

Freezing of Milk

Cheese and Fermented Milks

Introduction

Rennet-Coagulated Cheeses

Coagulation

Acidification

Post-Coagulation Operations

Ripening

Glycloysis and Related Events

Lipolysis

Proteolysis

Acceleration of Cheese Ripening

Cheese-Related Products

Acid-Coagulated Cheeses

Fermented Milks

Acid-Heat Coagulated Cheeses

Whey Processing

Range of Whey Products

Whey-Protein-Rich Products

Lactose Processing

Caseins: Isolation, Fractionation and Applications

Recovery and Application of Caseins

Exogenous Enzymes in Dairy Processing

Proteinases

β-Galactosidase

Transglutaminase

Lipases

Other Enzymes

Milk Lipids

Production of Fat-Based Dairy Products

Production and Fractionation of Milk Fat

Lipid Oxidation

Ice Cream

Protein Hydrolysates

Chocolate

Infant Formulae

Novel Technologies for Processing Milk and Dairy Products

Conclusion and Summary

References

Abstract:Milk is subjected to a wide range of processes before

consumption directly or in the form of the very wide range of modern

dairy products. Primary objectives of processing involve rendering

milk microbiologically safe or stable (e.g., pasteurisation, ultra-high

temperature (UHT) milk), isolation of valuable components (e.g.,

whey proteins, caseins) and conversion to other forms (e.g., cheese,

yoghurt, enzymatic hydrolysates). All such processes applied to

milk have very significant effects on the properties and distribution

of food constituents. The principal families of dairy products, which

may be produced from milk, and their principles of production, are

described in this chapter.

INTRODUCTION

As described in Chapter 24, milk is a very complex system;

the continuous phase is an aqueous solution of a specific sugar,

lactose, globular (whey/serum) proteins, inorganic salts and hun-

dreds of minor constituents, for example vitamins, at trace levels.

Dispersed in the aqueous phase as an oil-in-water (o/w) emul-

sion are lipids in the form of small globules and a second, unique

group of proteins, the caseins, which exist as large colloidal

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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