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Understanding and improving the functional and nutritional properties of milk: (Burleigh Dodds Series in Agricultural Science)

Understanding and improving the functional and nutritional properties of milk: (Burleigh Dodds Series in Agricultural Science)

          
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About the Book

The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt.

Table of Contents:
Part 1: General 1. The importance of milk and dairy products in the human diet 2. Milk composition and properties: interspecies comparison 3. Digestion of milk constituents Part 2: Proteins and lipids 4. Advances in dairy protein science: caseins and casein micelles 5. Advances in dairy protein science: whey proteins 6. Advances in understanding nutritional and bioactive properties of whey 7. Advances in understanding bioactive properties of dairy peptides 8. Advances in dairy lipid science: physicochemical aspects 9. Advances in understanding the nutritional and bioactive properties of dairy lipids Part 3: Carbohydrates and other components 10. Advances in understanding dairy carbohydrates/lactose and lactose derivatives: physicochemical aspects 11. Advances in understanding nutritional and bioactive properties of dairy carbohydrates 12. Advances in understanding indigenous milk enzymes 13. Advances in understanding milk salts Part 4: Optimising milk composition and quality 14. Advances in instrumental techniques for monitoring the quality of cow’s milk 15. Genetic factors affecting the composition and quality of cow’s milk 16. Dietary factors affecting the quality of cow’s milk 17. Sensory properties of milk: understanding and analysis 18. Microbial quality and spoilage of raw cow’s milk 19. Understanding the contribution of milk constituents to the texture of dairy products liquid milk products 20. Understanding the contribution of milk constituents to the texture of dairy products fermented products 21. Understanding the contribution of milk constituents to the texture of dairy products cheese


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Product Details
  • ISBN-13: 9781786768223
  • Publisher: Burleigh Dodds Science Publishing Limited
  • Publisher Imprint: Burleigh Dodds Science Publishing Limited
  • Language: English
  • ISBN-10: 1786768224
  • Publisher Date: 04 Apr 2022
  • Binding: Digital (delivered electronically)
  • Series Title: Burleigh Dodds Series in Agricultural Science


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