Milk Proteins

From Expression to Food

Edited by

Mike Boland
Harjinder Singh
Abby Thompson, Dept. of Food Biosciences, University of Reading, UK
Abby Thompson, Dept. of Food Biosciences, University of Reading, UK
Mike Boland
Harjinder Singh

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book 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.

Audience
Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work.

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Hardbound, 552 Pages

Published: September 2008

Imprint: Academic Press

ISBN: 978-0-12-374039-7

Preface
Chapter 1
Milk-An Overview
Pat F. Fox
Chapter 2
The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk Proteins
Kevin R. Nicholas, Julie A. Sharp, Matthew Digby, Christophe Lefevre, Sonia Mailer, Elie Khalil, Denijal Topcic
Chapter 3
Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification
P.A. Sheehy, P. Williamson, Julie A. Sharp, K. Menzies, Christophe Lefevre, Matthew Digby, Kevin R. Nicholas, P.C. Wynn
Chapter 4
Post Translational Modifications of Caseins
John Holland
Chapter 5
Casein Micelle Structure and Stability
David Horne
Chapter 6
Structure and Stability of Whey Proteins
Patrick B. Edwards, Geoffrey B. Jameson, Lawrence K. Creamer
Chapter 7
High Pressure-induced Interactions Involving Whey Proteins
Hasmukh A. Patel and Lawrence K. Creamer
Chapter 8
The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of Milk
Skelte Anema
Chapter 9
Effect of Drying on Milk Proteins
Pierre Schuck
Chapter 10
Changes in Milk Proteins During Storage of Dry Powders
Kerianne Higgs and Mike Boland
Chapter 11
Interactions and Functionality of Milk Proteins in Food Emulsions
Harjinder Singh and Aiqian Ye
Chapter 12
Milk Protein-Polysaccharide Interactions
Kelvin K.T. Goh, Anwesha Sarkar, Harjinder Singh
Chapter 13
Interactions between Milk Proteins and Micronutrients
Therese Considine and John Flanagan
Chapter 14
Model Food Systems and Protein Functionality
W. James Harper
Chapter 15
Sensory Aspects of Dairy Proteins
Mary Ann Drake, R.E. Miracle, J.M. Wright
Chapter 16
Milk Protein Gels
John A. Lucey
Chapter 17
Nutritional and Functional Aspects of Dairy Proteins
Paul J. Moughan
Chapter 18
Milk Proteins: The Future
Mike Boland

Milk Proteins

From Expression to Food

Contents