Skip to main content
  • Book
  • © 2003

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Buy it now

Buying options

eBook USD 229.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever

Tax calculation will be finalised at checkout

Other ways to access

This is a preview of subscription content, access via your institution.

Table of contents (35 chapters)

  1. Front Matter

    Pages i-xxiv
  2. Quantitation of Proteins in Milk and Milk Products

    • L. Tremblay, M. F. Laporte, J. Léonil, D. Dupont, P. Paquin
    Pages 49-138
  3. Chemistry of the Caseins

    • H. E. Swaisgood
    Pages 139-201
  4. Higher Order Structures of the Caseins: A Paradox?

    • H. M. Farrell Jr., E. M. Brown, P. D. Hoagland, E. L. Malin
    Pages 203-231
  5. Casein Micelle Structure, Functions and Interactions

    • C. G. De Kruif, C. Holt
    Pages 233-276
  6. Non-Bovine Caseins: Quantitative Variability and Molecular Diversity

    • P. Martin, P. Ferranti, C. Leroux, F. Addeo
    Pages 277-317
  7. β-Lactoglobulin

    • L. Sawyer
    Pages 319-386
  8. α-Lactalbumin

    • K. Brew
    Pages 387-419
  9. Immunoglobulins in Mammary Secretions

    • W. L. Hurley
    Pages 421-447
  10. Lactoferrin

    • Bo Lönnerdal
    Pages 449-466
  11. Indigenous Enzymes in Milk

    • P. F. Fox
    Pages 467-471
  12. Lipases in Milk

    • T. Olivecrona, S. Vilaró, G. Olivecrona
    Pages 473-494
  13. Indigenous Proteinases in Milk

    • A. L. Kelly, P. L. H. McSweeney
    Pages 495-521
  14. Indigenous Phosphatases in Milk

    • Shakeel-ur-Rehman, C. M. Fleming, N. Y. Farkye, P. F. Fox
    Pages 523-543
  15. Indigenous Nucleases in Milk

    • L. Stepaniak, C. M. Fleming, M. Gobbetti, A. Corsetti, P. F. Fox
    Pages 545-561
  16. Lactoperoxidase

    • K. Pruitt
    Pages 563-570
  17. Other Enzymes

    • N. Y. Farkye
    Pages 571-603
  18. Nutritional Aspects of Milk Proteins

    • L. Hambræus, B. Lönnerdal
    Pages 605-645
  19. Allergenicity of Milk Proteins

    • S. Kaminogawa, M. Totsuka
    Pages 647-674

About this book

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.


  • dairy chemistry
  • dairy science
  • food science
  • food technology
  • proteins
  • chemistry
  • enzymes
  • food
  • milk
  • nutrition
  • stability


"In all, the 2 volumes of Advanced Dairy Chemistry 1 - Proteins contain a total of 29 chapters written by leading academics in the field of dairy protein chemistry. It comprehensively covers virtually all aspects of dairy protein chemistry and is extremely well referenced, including many publications relating to developments within the field during the last 12 years. It is highly recommended for academics, students and those involved in industrial R&D, particularly Foods."
(International Journal of Food Science & Technology, 40:5, 2005)

".... [reflects the] advances in the field of dairy proteins with a well balanced sequence of topics, from the molecular, nutritional and analytical aspects of protein chemistry to the more practical aspects of dairy proteins as ingredients and in dairy products. … Advanced Dairy Chemistry is a valuable resource for researchers who wish to update themselves on current achievements in these fields."
(Trends in Food Science & Technology, 15:5, 2004)

"The books provide a valuable reference resource for researchers, extensive study material for students, necessary background for industrial technologists and a wealth of knowledge for anyone interested in milk proteins and dairy science."
(Journal of Dairy Research, 70:1, 2003)

Editors and Affiliations

  • Department of Food Science, Food Technology and Nutrition, University College, Cork, Ireland

    P. F. Fox, P. L. H. McSweeney

Bibliographic Information

  • Book Title: Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

  • Editors: P. F. Fox, P. L. H. McSweeney

  • DOI:

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag US 2003

  • eBook ISBN: 978-1-4419-8602-3Published: 24 September 2013

  • Edition Number: 3

  • Number of Pages: XXXVI, 1346

  • Topics: Food Science, Chemistry/Food Science, general, Nutrition

Buy it now

Buying options

eBook USD 229.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever

Tax calculation will be finalised at checkout

Other ways to access