Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Table of Contents:
CHEMISTRY AND BIOCHEMISTRY Introduction to Analysis in the Dairy Industry, Patrick F. Fox Amino Acids in Dairy Foods, M. Concepcion Aristoy and Fidel Toldra Peptides, Isidra Recio and Rosina Lopez-Fandino Milk Proteins, Jerzy Dziuba, Piotr Minkiewicz, Małgorzata Darewicz, and Bartłomiej Dziuba Proteomics, Stefano Sforza, Valeria Cavatorta, and Rosangela Marchelli Carbohydrates, Nieves Corzo, Agustin Olano, and Isabel Martinez-Castro Triacylglycerols in Dairy Foods, Javier Fontecha, Manuela Juarez, and Miguel Angel De La Fuente Dairy Polar Lipids, Roeland Rombaut and Koen Dewettinck Fatty Acids, Miguel Angel De La Fuente and Manuela Juarez Cholesterol, Zehra Guler and Young W. Park Organic Acids, Huimin Zhang and Lloyd E. Metzger Flavor Formation, Barbara D’acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello TECHNOLOGICAL QUALITY Microstructure, Isabel Hernando, Isabel Perez-Munuera, Amparo Quiles, and Maria-Angeles Lluch Biosensors, Nora Adanyi Physical Sensors and Techniques, Colette C. Fagan and Colm P. O’Donnell Rheological Properties and Flavor Release, Nathalie Cayot Determination of Identity and Quality of Dairy Products, Romdhane Karoui Determination of Glycolysis, Gaspar Perez-Martinez Determination of Proteolysis in Cheese, N. Bansal, P. Piraino, and Paul L.H. McSweeney Determination of Lipolysis, Kieran Kilcawley Characterization of Lactic Acid Bacteria Used as Starter Cultures, Teresa Requena And Carmen Pelaez Detection of Bacteriophages in Milk, Alfonso H. Magadan, Victor Ladero, Noelia Martinez, Beatriz Del Rio, M. Cruz Martin, and Miguel A. Alvarez NUTRITIONAL QUALITY Prebiotics, K.C. Mountzouris and P. Tsirtsikos Probiotics, Ana M. Gomes, Manuela E. Pintado, and F. Xavier Malcata Determination of Water- and Fat-Soluble Vitamins in Infant Formulae, Olivier Heudi Minerals and Trace Elements, Amparo Alegria, Reyes Barbera, Maria Jesus Lagarda, and Rosaura Farre SENSORY QUALITY Color, Laurent Dufosse and Patrick Galaup Texture, Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy Flavor, Barbara D’Acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello SAFETY Microbial Flora, Effie Tsakalidou Spoilage Detection, Maria Cristina Dantas Vanetti PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products, Ilex Whiting, Nigel Cook, Marta Hernandez, David Rodriguezlazaro, and Martin D’Agostino Mycotoxins and Toxins, Carla Soler, Jose Miguel Soriano, and Jordi Manes Detection of Adulterations: Addition of Foreign Lipids and Proteins, Saskia M. Van Ruth, Maria G. E. G. Bremer, and Rob Frankhuizen Detection of Adulterations: Identifi cation of Milk Origin, Golfo Moatsou Residues of Food Contact Materials, Emma L. Bradley and Laurence Castle Chemical Contaminants: Phthalates, Jiping Zhu, Susan P. Phillips, and Xu-Liang Cao Analysis of Antibiotics in Milk and Its Products, Jian Wang Environmental Contaminants, Sara Bogialli and Antonio Di Corcia Allergens, Virginie Tregoat and Arjon J. Van Hengel Amines, Tomaš Komprda and Vlastimil Dohnal