Chemical, Physical, and Functional Characteristics of Dairy Ingredients

• Published in: Dairy Ingredients for Food Processing pp. 35 - 57
• Main Authors: Pritchard, Stephanie R, Kailasapathy, Kasipathy
• Format: Book Chapter
• Language: English
• Published: Oxford, UK Wiley‐Blackwell 18.02.2011
• Subjects: bioactivity of major peptide types; caseins, distinct disordered molecular structures ‐ lacking disulfide bridges; chemical properties of milk ‐ milk constituents, chemical and physicochemical properties affecting their processing and functional characteristics; chemical, physical, and functional characteristics ‐ of dairy ingredients; factors, affecting milk quality; lactoferrin, a globular glycoprotein ‐ 74 kDa binding to iron, two metal binding sites; milk constituents, same for all species ‐ concentration of each constituent varying; milk fat, contained in fat globules ‐ protected by a membrane; milk, a white lacteal secretion of mammary gland ‐ neonates with required nutritional needs; plasminogen, principal proteolytic enzyme in milk
• ISBN: 0813817463; 9780813817460
• DOI: 10.1002/9780470959169.ch2

This chapter contains sections titled: Milk Dairy Ingredients Milk Components and Other Definitions Chemical Properties of Milk Factors Affecting Composition, Quality, and Safety of Milk Physical Properties of Milk Functional Properties of Milk Functional Dairy Ingredients for Food Applications References