Advanced Dairy Chemistry

1. Front Matter

   Pages i-xvii

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2. Origin and Evolution of the Major Constituents of Milk

   • O. T. Oftedal

   Pages 1-42

3. Milk Proteins: Introduction and Historical Aspects

   • J. A. O’Mahony, P. F. Fox

   Pages 43-85

4. Quantitation of Proteins in Milk and Milk Products

   • D. Dupont, T. Croguennec, A. Brodkorb, R. Kouaouci

   Pages 87-134

5. Chemistry of the Caseins

   • T. Huppertz

   Pages 135-160

6. Higher Order Structures of the Caseins: A Paradox?

   • H. M. Farrell Jr, E. M. Brown, E. L. Malin

   Pages 161-184

7. Casein Micelle Structure, Functions, and Interactions

   • D. J. McMahon, B. S. Oommen

   Pages 185-209

8. β-Lactoglobulin

   • L. Sawyer

   Pages 211-259

9. α-Lactalbumin

   • K. Brew

   Pages 261-273

10. Immunoglobulins in Mammary Secretions

    • W. L. Hurley, P. K. Theil

    Pages 275-294

11. Lactoferrin

    • B. Lönnerdal, Y. A. Suzuki

    Pages 295-315

12. Minor Proteins, Including Growth Factors

    • P. C. Wynn, P. A. Sheehy

    Pages 317-335

13. Indigenous Enzymes of Milk

    • J. A. O’Mahony, P. F. Fox, A. L. Kelly

    Pages 337-385

14. Interspecies Comparison of Milk Proteins: Quantitative Variability and Molecular Diversity

    • P. Martin, C. Cebo, G. Miranda

    Pages 387-429

15. Genetics and Biosynthesis of Milk Proteins

    • J.-L. Vilotte, E. Chanat, F. Le Provost, C. B. A. Whitelaw, A. Kolb, D. B. Shennan

    Pages 431-461

16. Genetic Polymorphism of Milk Proteins

    • P. Martin, L. Bianchi, C. Cebo, G. Miranda

    Pages 463-514

17. Nutritional Quality of Milk Proteins

    • L. Pellegrino, F. Masotti, S. Cattaneo, J. A. Hogenboom, I. de Noni

    Pages 515-538

18. Back Matter

    Pages 539-548

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Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.

• Dairy Chemistry
• Milk Proteins
• Proteins

• School of Food and Nutritional Sciences, Cork, Ireland

  Paul L. H. McSweeney

• Fac. Food Technology & Nutrition, Dept. Food Science, University College Cork, Cork, Ireland

  Patrick F. Fox

Paul L.H. McSweeney MA, PhD, DSc is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.  The overall theme of his research is dairy biochemistry with particular reference to cheese.  He is co-author or co-editor of 10 books on dairy chemistry and cheese science, in addition to numerous research papers and reviews.  He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.

Patrick F. Fox BSc, PhD, DSc, CChem, FRSC, FICI was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry. Prof. Fox received PhD degree in Food Chemistry from Cornell University followed by postdoctoral periods in the United States. Prof. Fox’s research has focused on the biochemistry of cheese, the heat stability of milk, physicochemical properties of milk proteins, and food enzymology. He has authored or coauthored about 520 research and review papers, and authored or edited 25 text books on Dairy Chemistry. He was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof. Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002), the International Dairy Federation Award (2002), Gold Medal of the UK Society of Dairy Technology (2007), and an autobiography published in Annual Review of Food Science & Technology (2011). Prof. Fox has been invited to lecture in various countries around the world.

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