The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8).
Chapter 1 Manufacture and properties of dairy powders A.L. Kelly and P.F. Fox Chapter 2 Functional milk proteins production and utilization: casein-based ingredients A. Carr and M. Golding Chapter 3 Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients N. Bansal and B. Bhandari Chapter 4 Rehydration and solubility characteristics of high-protein dairy powders S.V. Crowley, A.L. Kelly, P. Schuck, R. Jeantet, and J.A. OMahony Chapter 5 Emulsions and foams stabilised by milk proteins A. Sarkar and H. Singh Chapter 6 Heat-induced denaturation, aggregation and gelation of whey proteins A. Brodkorb, T. Croguennec, S. Bouhallab, and J. J. Kehoe Chapter 7 Heat stability of milk T. Huppertz Chapter 8 Sensory Properties of Milk Protein Ingredients T.J. Smith, R.E. Campbell, M.A. Drake Chapter 9 Ethanol Stability and Milk Composition D.S. Horne Chapter 10 Protein stability in sterilised milk and milk products H. Deeth and M. Lewis Chapter 11 Enzymatic Coagulation of Milk M. Corredig and E. Salvatore Chapter 12 Acid coagulation of milk J.A. Lucey Chapter 13 Milk Proteins in Ice Cream H.D. Goff Chapter 14 Protein in cheese and cheese products: structure-function relationships T.P. Guinee Chapter 15 Milk protein hydrolysates and bioactive peptides A.B. Nongonierma, M.B. OKeeffe and R.J. FitzGerald