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

1. Front Matter

   Pages i-xxiv

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2. Milk Proteins: General and Historical Aspects

   • P. F. Fox

   Pages 1-48

3. Quantitation of Proteins in Milk and Milk Products

   • L. Tremblay, M. F. Laporte, J. Léonil, D. Dupont, P. Paquin

   Pages 49-138

4. Chemistry of the Caseins

   • H. E. Swaisgood

   Pages 139-201

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

   • H. M. Farrell Jr., E. M. Brown, P. D. Hoagland, E. L. Malin

   Pages 203-231

6. Casein Micelle Structure, Functions and Interactions

   • C. G. De Kruif, C. Holt

   Pages 233-276

7. Non-Bovine Caseins: Quantitative Variability and Molecular Diversity

   • P. Martin, P. Ferranti, C. Leroux, F. Addeo

   Pages 277-317

8. β-Lactoglobulin

   • L. Sawyer

   Pages 319-386

9. α-Lactalbumin

   • K. Brew

   Pages 387-419

10. Immunoglobulins in Mammary Secretions

    • W. L. Hurley

    Pages 421-447

11. Lactoferrin

    • Bo Lönnerdal

    Pages 449-466

12. Indigenous Enzymes in Milk

    • P. F. Fox

    Pages 467-471

13. Lipases in Milk

    • T. Olivecrona, S. Vilaró, G. Olivecrona

    Pages 473-494

14. Indigenous Proteinases in Milk

    • A. L. Kelly, P. L. H. McSweeney

    Pages 495-521

15. Indigenous Phosphatases in Milk

    • Shakeel-ur-Rehman, C. M. Fleming, N. Y. Farkye, P. F. Fox

    Pages 523-543

16. Indigenous Nucleases in Milk

    • L. Stepaniak, C. M. Fleming, M. Gobbetti, A. Corsetti, P. F. Fox

    Pages 545-561

17. Lactoperoxidase

    • K. Pruitt

    Pages 563-570

18. Other Enzymes

    • N. Y. Farkye

    Pages 571-603

19. Nutritional Aspects of Milk Proteins

    • L. Hambræus, B. Lönnerdal

    Pages 605-645

20. Allergenicity of Milk Proteins

    • S. Kaminogawa, M. Totsuka

    Pages 647-674

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)

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

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