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.

Key Features

*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


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

Table of Contents

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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© 2009
Academic Press
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