Download this PDF book: Dairy Chemistry and Biochemistry 1998th Edition by P. F. Fox, P. L. H. McSweeney
The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products.
It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.
Introduction
Milk is a fluid secreted by the female of all mamalian species, of which there are more than 4000, for the primary function of meeting the complete nutritional requirements of the neonate of the species. In addition, milk serves several physiological functions for the neonate.
Most of the non nutritional functions of milk are served by proteins and peptides which include immunoglobulins, enzymes and enzyme inhibitors, binding or carrier proteins, growth factors and antibacterial agents.
Because the nutritional and physiological requirements of each species are more or less unique, the composition of milk shows very marked inter-species differences.
Of the more than 4000 species of mammal, the milks of only about 180 have been analysed and, of these, the data for only about 50 species are considered to be reliable (sufficient number of samples, representative sampling, adequate coverage of the lactation period).
Not surprisingly, the milks of the principal dairying species, i.e. cow, goat, sheep and buffalo, and the human are among those that are well characterized.
The gross composition of milks from selected species is summarized in Table 1.1; very extensive data on the composition of bovine and human milk are contained in Jensen (1995).
The book does not cover the technology of the various dairy products, although brief manufacturing protocols for some products are included to facilitate discussion; however, a number of textbooks on various aspects of dairy technology are referenced.
Neither are the chemical analyses, microbiology and nutritional aspects of dairy products covered, except in a very incidental manner. The effects of dairy husbandry on the composition and properties of milk are discussed briefly, as is the biosynthesis of milk constituents; in both cases, some major textbooks are referenced.
We hope that the book will answer some of your questions on the chemistry and biochemistry of milk and milk products and encourage you to undertake more extensive study of these topics.
The highly skilled and enthusiastic assistance of Ms Anne Cahalane and Ms Brid Considine in the preparation of the manuscript and of Professor D.M. Mulvihill and Dr N. O’Brien for critically and constructively reviewing the manuscript are gratefully acknowledged and very much appreciated.
Contents:
1 Production and utilization of milk
2 Lactose
3 Milk lipids
4 Milk proteins
5 Salts of milk Constituents
6 Vitamins in milk and dairy products
7 Water in milk and dairy products
8 Enzymology of milk and milk products
9 Heat-induced changes in milk
10 Chemistry and biochemistry of cheese and fermente B milks
11 Physical properties of milk
About the book:
Publisher : Springer; 1998th edition (June 30, 1998)
Language : English
Pages : 478
File : PDF, 19MB
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