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Milk Proteins. Food Science and Technology

  • ID: 1768205
  • Book
  • 552 Pages
  • Elsevier Science and Technology
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In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview.

By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading.

Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.

  • A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer
  • Up-to-date information from internationally-recognised authors from both academic and commercial resources

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Ch 1-Milk-An Overview
Ch 2-The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk Proteins
Ch 3-Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification
Ch 4-Post Translational Modifications of Caseins
Ch 5-Casein Micelle Structure and Stability
Ch 6-Structure and Stability of Whey Proteins
Ch 7-High Pressure-induced Interactions Involving Whey Proteins
Ch 8-The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of Milk
Ch 9-Effect of Drying on Milk Proteins
Ch 10-Changes in Milk Proteins During Storage of Dry Powders
Ch 11-Interactions and Functionality of Milk Proteins in Food Emulsions
Ch 12-Milk Protein-Polysaccharide Interactions
Ch 13-Interactions between Milk Proteins and Micronutrients
Ch 14-Model Food Systems and Protein Functionality
Ch 15-Sensory Aspects of Dairy Proteins
Ch 16-Milk Protein Gels
Ch 17-Nutritional and Functional Aspects of Dairy Proteins
Ch 18-Milk Proteins: The Future
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Boland, Mike
Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents.
Singh, Harjinder
Thompson, Abby
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