By P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony
This e-book is the main accomplished introductory textual content at the chemistry and biochemistry of milk. It offers a finished description of the important elements of milk (water, lipids, proteins, lactose, salts, supplementations, indigenous enzymes) and of the chemical features of cheese and fermented milks and of varied dairy processing operations. It additionally covers heat-induced alterations in milk, using exogenous enzymes in dairy processing, valuable actual houses of milk, bioactive compounds in milk and comparability of milk of alternative species. This e-book is designed to fulfill the desires of senior scholars and dairy scientists in most cases.
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Additional info for Dairy Chemistry and Biochemistry
3. , α5β3, can be formed under certain conditions. 10. , spray drying lactose-containing concentrates), viscosity increases so quickly that there is insufficient time for crystallization to occur. A non-crystalline amorphous form is produced containing α- and β-forms in the ratio at which they exist in solution. Lactose in spray dried milk exists as a concentrated syrup or amorphous glass which is stable if protected from air, but is very hygroscopic and absorbs water rapidly from the atmosphere, becoming sticky.
The total amount of a constituent used may be determined if the blood flow rate is known, which may be easily done by infusing a known volume of cold saline solution into a vein and measuring the temperature of blood a little further down-stream. The extent to which the blood temperature is reduced is inversely proportional to blood flow rate. , glucose, into the blood stream permits assessment of the milk constituents into which that substrate is incorporated. It may also be possible to study the intermediates through which biosynthesis proceeds.
To supply remote locations (as an alternative to dried or UHT milk), to store sheep's or goats’ milk, production of which is seasonal, or human milk for infant feeding in emergencies (milk banks). As will be discussed in Chap. 3, freezing damages the milk fat globule membrane, resulting in the release of “free fat”. The casein system is also destabilized due to a decrease in pH and an increase in Ca2+ concentration, both caused by the precipitation of soluble CaH2PO4 and/or Ca2HPO4 as Ca3(PO4)2, with the release of H+ (see Chap.