Index A/B milk and yoghurt, 428 atto Abbe refractometer. 458 Apo-lactoferrin, 364 of cheese. 4 Apparent viscosity, 454, 455 djunct starters, 41 Arachidonic acid, 142 attenuated lactic acid bacteria, 418 Arteriovenous difference studies. 2( elevated ripening temperature, 41 Arthrobacter spp, 407 exogenous enzymes, 418 enetically modified starters, 418 Ascorbicryers, 211 C,132,265,289-90, Acetyl COA,,8],82,87,276 concentration in milk and dairy products, Acetylcholine, 276 0.292,293 N-Acetyl-glucosamidase 247 Acid-base equilibria in milk, 449, 451 function. 290 Acid casein. 211, 212 213 xidation of 440-2 ducing agent, 290 fermentation of lactose. 419 resh acid-curd cheeses, 419. 420 Acid coagulation of milk, see Isoelectric stabilitv. 290 Ash,239,240 dophilus milk, 428 see also Chyn Ca Acid phosphatase, see Phosphatases, Avidin, 281 Age gelation of UHT milks, 317, 321, 37 Bactofuk tioom. 382. 48 Aldolase, 98, 333 Bakery products, 220 Alkaline phosphatase, see Phosphatases lIkan-2-ones(methyl ketones), 408 bonate. 239 Inarp process, 137 Bifidobacterium spp, 43, 45, 49, 231 sential. 201 Biologically active proteins, peptides, 146 angiotensin converting enzyme(ACe) growth factors, 23 Analogue cheese, see Cheese analogues Antioxidant effect of sulphydryl groups, 377 broblast growth factors, 231 Antioxidants. 265 IGF1.231
Index A/B milk and yoghurt, 428 Abbe refractometer, 458 Accelerated ripening of cheese, 418 adjunct starters, 418 attenuated lactic acid bacteria, 418 elevated ripening temperature, 418 exogenous enzymes, 418 genetically modified starters, 418 Acetyl CoA, , 81, 82, 87, 276 Acetyl CoA carboxylase, 98 Acetylcholine, 276 N-Acetyl-glucosamidase, 247 N-Acetylglucosarnine, 327 N-Acetyl-CI-D-glucoaminidase, 318, 328 Acid-base equilibria in milk, 449, 451 Acid casein, 211, 212, 213 Acid-coagulated cheeses, 419 see also Casein fermentation of lactose, 419 fresh acid-curd cheeses, 419, 420 Acid coagulation of milk, see Isoelectric Acid degree value (ADV), 108 Acid milk gels, 455-6 Acidophilus milk, 428 Acid phosphatase, see Phosphatases, Activity coefficient, 449 Adenosine triphosphatase, 98, 333 Age gelation of UHT milks, 317, 321, 374 Age thickening of cream, 117 Agglutination Aldolase, 98, 333 Alkaline phosphatase, see Phosphatases Alkan-2-ones (methyl ketones), 408 Alnarp process, 137 Amino acids coagulation of milk see also Milk fat globules, 455 essential, 201 non-essential, 201 8-Aminoalanine, 367 Aminopeptidase, 320 Amorphous calcium phosphate, 185 a-Amylase, 333 8-Amylase, 333 Analogue cheese, see Cheese analogues Analytical ultracentrifugation, 155 Antioxidant effect of sulphydryl groups, 377 Antioxidants, 265 Annatto, 460 Apo-lactoferrin, 364 Apparent viscosity, 454, 455 Arachidonic acid, 142 Arteriovenous difference studies, 201 Arthrobacter spp., 407 Attrition dryers, 21 1 Ascorbic acid (vitamin C), 132,265,289-90, 315 concentration in milk and dairy products, 290, 292, 293 deficiency syndromes, 290 dehydroascorbate, 289 2,3-diketogluonic acid, 289 function, 290 oxidation of, 440-2 reducing agent, 290 role as antioxidant, 290 RDA values, 290 RNI values, 290 stability, 290 Ash, 239,240 Aspartyl (acid) proteinase, 384 tertiary structure, 385 see also Chymosin; Cathepsin D Aspergillus niger, 340 Auto-oxidation, 134 Avidin, 28 1 Babcock butyrometer, 118 Bactofugation, 113, 382, 406 Bakery products, 220 Beriberi, 276 Bicarbonate, 239 Bijidobacterium spp., 43, 45, 49, 231 Biologically active proteins, peptides, 146, 228 angiotensin converting enzyme (ACE) inhibitor, 234 bifidus factors, 231 calrnodulin-binding peptide, 234 glucose oxidase, 229 growth factors, 231 bornbasin, 231 fibroblast growth factors, 231 IFG2, 231 IGF1, 231
464 INDEX Biologically active proteins. (cont) structure of butter. 120. 121.456 mammary-derived growth factors. sweet-cream butter, 120 water droplets in butter, 121 latelet-derived factor 231 Buttermilk, 71 120.126 butylated hye amin-binding proteins, 230 idase. 229 see also Immunoglobulins: Vitam binding proteins; Metal binding Caking of whey and milk powders, 33 proteins: Protein hormones Calciferols(vitamin D) 269 cholecalciferol (vitamin D3), 269, 270 Culating peptides; Platlet deficiency of, 271, 272 Biotin,265,275,281 rickets, 271 nding proteins. 28 7-deh ro,269,270 ncentration in milk and dairy products, ferol. 27 cium. 271 hypervitaminosis D, 27. RDA value. 281 metabolites of vitamin d,. 271 role in gluconeogenesis, 281 272 Bixin,131,460 RDA values. 271 Blood serum albumin(BSA), 187, 195 RNI values. 271 binding of fatty acids, 19 stabi binding of metals, 195 Calcium,239,241,253,261-2 stimulation of lipase activity, 195 asurement of. 254 Blue cheese. 76 Calcium-ion electrode, 256 Calcium phosphate, 38, 453 Camembert. 215. 40 Braunauer-Emmett-Teller model 307. 308 Carbon tetrachloride. 118 Brevibacterium linens. 407, 432 arbonate. 239. 241. 2 Brie. 406 Brushite. 259 Carotenoids.73,74,97,131,132,266,268 Buffering capacity, 450, 4 carbonate. 450 8 carotene.,73,74,131,266267,268 trate. 450 Casein, definition. 149 oluble calcium phosphate, 450 amino acid composition, 163, 164 Buffering curves, 45 applications utTering index, 450 ulk density of milk powders, 458 Butanoic scid. 87. 142 phosphorylation, 160 Butter. 78 blending, 138 electrophoresis of, 159 ding with Is, 218 making, 118, gelation of, 218 genetic polymorphism(variants), 162 urning, 118 phase inversion, 121 heterogeneity of bovine casein, 163 hardness of 90. 13 hydration of, 218 actic butter. 120 ydrolysis of primary caseins by plasmin, diacetyl in, 120 seasonal variations in firmness. 78 hydrophobicity, 178 Jon
464 INDEX Biologically active proteins, (conr.) mammary-derived growth factors, platelet-derived factor, 231 transforming growth factors, 231 23 1 lactoperoxidase, 229 nutraceutical, 23 1 vitamin-binding proteins, 230 xanthine oxidase, 229 see also Immunoglobulins; Vitaminbinding proteins; Metal binding proteins; Protein hormones; Caseinomorphins; Immunomodulating peptides; Platlet modifying peptides Biotin, 265, 275, 281 binding proteins, 281 concentration in milk and dairy products, 28 1 deficiency, 281 food sources, 281 intake, 281 RDA value, 281 role in gluconeogenesis, 281 ‘Bitty cream’defect, 117, 118, 317 Bixin, 131, 460 Blood serum albumin (BSA), 187, 195 binding of fatty acids, 195 binding of metals, 195 stimulation of lipase activity. 195 Blue cheese, 76 Boiling point of milk. 437, 443 Brassica. 332 Braunauer-Emmett-Teller model, 307, 308 Brevibacterium linens. 407, 432 Brie, 406 Brushite, 259 Buffering capacity, 450, 451 bicarbonate, 450 citrate, 450 soluble calcium phosphate, 450 Buffering curves, 452 Buffering index, 450 Bulk density of milk powders, 458 Butanoic scid, 87, 142 Butter, 78 blending, 138 blending with vegetable oils, 138 polyunsaturated fatty acids, 139 buttermaking, 118, 119, 125 butter churns, 123 churning, 118 phase inversion, 121 frozen cream, use of, 126 hardness of, 90, 134 lactic butter, 120 diacetyl in, 120 seasonal variations in firmness, 78 structure of butter, 120, 121, 456 sweet-cream butter, 120 water droplets in butter, 121 Buttermilk, 71 Buttermilk, cultured, 429 Butter oil, 120, 126 Butylated hydroxytoluene, 132 Butyrophilin, 94, 95, 102 Caking of whey and milk powders, 33 Calciferols (vitamin D), 269 cholecalciferol (vitamin DJ, 269, 270 deficiency of, 271, 272 osteomalacia, 271 rickets, 271 7-dehydrocholesterol, 269, 270 1,25-dihydroxycholecalciferol, 271 effect on plasma calcium, 271 ergocalciferol, 271 25-hydroxycholecalciferol, 270 hypervitaminosis D, 272 metabolites of vitamin D,, 271 pre-vitamin D,, 269 principal sources, 272 RDA values, 271 RNI values, 271 stability, 272 Calcium, 239, 241, 253, 261-2 measurement of, 254 Calcium-ion electrode, 256 Calcium phosphate, 38, 453 Camembert, 215, 406 Carbon tetrachloride, 118 Carbonate, 239, 241, 251 Cardiolipin, 143 Carotenoids, 73, 74, 97, 131, 132, 266, 268, P-carotene, 73, 74, 131, 266, 267, 268 amino acid composition, 163, 164 applications of caseins, 219 association, 180 chemical composition, 163 degree of phosphorylation, 160 disulphide bonding, 160 electrophoresis of, 159 functional (physicochemical) properties of caseins, 218 gelation of, 218 genetic polymorphism (variants), 162 heterogeneity and fractionation, 155, 163 heterogeneity of bovine casein, 163 homology, 171 hydration of, 218 hydrolysis of primary caseins by plasmin, hydrophobicity, 178 industrial fractionation of casein, 216 269,459, 460 Casein, definition, 149 160
NDEX 465 industrial production of caseins, 21 enzymatic (rennet)coagulation, 21 role of colloidal calcium phosphate Pre 211 influence of models of tegeneity of the c submicelle model of the casein micelle nolecular size. 178 omenclature of the caseins 162 hydrophobic bonds, 185 phosphorus in, 171 acid (isoelectric) precipitation, 152 tial. 184 Caseinomorphins, 23 31,247,98,318,319.330 graphy, 154 331,336,339 vel methods for casein production 215 estruction of hydrogen peroxide, 339 precipitation with ethanol, 154 Cathepsin D(acid milk proteinase), 320 rennet coagulation, 154 ting-out method, 153 Cell-wall associated proteinase, see pecific absorbance, 157 lactococcus Ceramides, 71. 143 imary structures, 165-8 Cerebrosides, 71, 95. 96. 97, 143 Cheddar cheese, 399 flavour, 330. 339 Cheese, 379 surface activity, 219 Appellation oRigine Protegee statu variations in the degree of glycosylation 381 436 a,I- Casein,161,165,217 conversion of milk to cheese, 382 see also Casein zs2-Casein, 161, 217 ennet-coagulated cheeses, 380 e also Casein B-Casein,155,160,217 see also Processed cheese pro see also Casein Casein,155,160,187,217 Cheese favour. 416 see also casei K-Casein,150,161,183,217 mino acids. 416 also Casein pounds, 418 dimethyl sulphide, 418 odium,211,214.310 retry(MS), 416 Casein micelles, 109. 153, 310 peptides, 416 role of water-soluble omposition and general features, 180 taste of cheese. 416 cryodestabilization, 182, 215 volatile compounds in Cheddar cheese lectron microscopy, 18 models of micelle structure. 184 cheddaring, 399 olding. 397 subunit(submicelles), 184 principal micelle characteristics, 183 shaping, 397
INDEX 465 industrial production of caseins, 21 1 enzymatic (rennet) coagulation, 21 1 isoelectric precipitation, 21 1 influence of Ca2 * on caseins, 179 microheterogeneity of the caseins, 160 models of tertiary structures, 176 molecular size, 178 nomenclature of the caseins, 162 phosphorus in, 171 preparation acid (isoelectric) precipitation, 152 cryoprecipitation, 154 gel filtration (gel permeation) novel methods for casein production, precipitation with ethanol, 154 rennet coagulation, 154 salting-out method, 153 specific absorbance, 157 ultracentrifugation, 153 primary structures, 165-8 rennet action on casein, 179 rheological properties, 218 solubility, 218 surface activity, 219 variations in the degree of glycosylation, chromatography, 154 215 161 a-Casein, 155 a,,-Casein, 161, 165, 217 see also Casein a,,-Casein, 161, 217 see also Casein /?-Casein, 155, 160, 217 see also Casein y-Casein, 155, 160, 187, 217 see also Casein K-Casein, 150, 161, 183, 217 see also Casein Caseinate ammonium, 21 1 calcium, 21 1 potassium, 21 1 sodium, 211, 214, 310 Casein gels, 456 Casein kinase, 206 Casein micelles, 109, 153, 310 characteristics of casein micelles, 181 composition and general features, 180 cryodestabilization, 182, 215 destabilization, 39 electrostatic intractions, 184 electron microscopy, 184 models of micelle structure, 184 core-coat, 184 internal structure, 184 subunit (submicelles), 184 principal micelle characteristics, 183 role of colloidal calcium phosphate stability, 182 structure, 180 submicelle model of the casein micelle, 184 hairy layer, 185 hydrophobic bonds, 185 protruding K-casein hairs, 186 zeta potential. 185 surface (zeta) potential, 184 (CCP), 182, 183 Caseinomorphins, 233 Catalase, 128, 131, 247, 98, 318, 319, 330, 331, 336,339 destruction of hydrogen peroxide, 339 role as pro-oxidant, 331 Cathepsin D (acid milk proteinase), 320, 322 Cell-wall associated proteinase, see Lactococcus Ceramides, 71, 143 Cerebrosides, 71, 95, 96, 97, 143 Cheddar cheese, 399 flavour, 330, 339 Cheese, 379 Appellation d'origine Protegee status, composition, 380 consumption, 436 conversion of milk to cheese, 382 principal families, 379 rennet-coagulated cheeses, 380 world production, 435 see also Processed cheese products, 379 381 Cheese analogues, 427 Cheese flavour, 416 amines, 4 16 amino acids, 416 biogenesis of flavour compounds, 418 dimethyl sulphide, 418 dimethyl disulphide, 418 gas liquid chromatography (GC), 416 H,S, 418 mass spectrometry (MS), 416 methanethiol, 418 organic acids, 416 peptides. 416 role of water-soluble fraction, 416 taste of cheese, 416 volatile compounds in Cheddar cheese, see also Cheese ripening Cheese manufacture, 382-401 cheddaring, 399 milling, 399 moulding, 397 salting, 398 shaping, 397 41 7
INDEX see Butter 384,410 ee also Cheese starters and acidification: Rennet coagulation of milk Citrate,239,241,251,254,261,373,445 Clausius-Clapeyron equation, 302, 303, 304 assessment of ripening Clostridium tyrobut yricum, 339, 382, 406 high performance ion-exchange Co-enzyme A(CoA), 281 chromatography, 410 Colligative properties of milk, 443, inhydrin, 410 Colloidal calcium phosphate(CCP) phosphotungstic acid, 410 reversed-phase HPLC, 410 trinitrobenzene sulphonic acid, 410 CCP-free milk. 25 urea-polyacrylamide composition and structure, 257 electrophoresis, 410 09,328,450 ,411 deamination. 408 Colour of milk, milk fat, milk products, 73 decarboxylation, 408 adation of a,, -casein. 410-12 B-casein, 410, 41 titanium oxide. 75 glycolysis, 40 see also Carotenoid production of bitter peptides, 408 ted linoleic acid production of butyric acid, 406 Co-precipitates, milk protein, 220, 221, 227 production of large polypeptides, 409 Co-translational modifications, 206 production of sulphur compounds, 409 Cottage cheese, 420 production of y,72.and y3-caseins, 410 Creaming, 104-8, 117 role creaming properties of milk, 113 cryoglobulins, role in, 107, 108, 113, 117 hine oxidase mmunoglobulins, role in, 107 role of plasmin, 403, 412 Cream plug, 117, 3 see also Cheese favour: Accelerated see also Creaming g of cheese Cry Cheese starters and acidification, 395 ,44 milk. 447 acidification 394 Crystallization behaviour of milk galactose-positive/ negative species/ glycerides, 454 Cultured buttermilk ple of diacetyl, citrate, 429 Spp Cule see also Fermented dairy pH profile during Cheddar cheese Cysteine, 440 ytochromes, 128, 131 Cytoplasmic crescents, 102 Chloride, 239, 241 Cytoplasmic lipid droplets, 99 skeletal elements. 99 Cholinesterase. 98 Deamination of amino acids, 408
466 INDEX Cheese manufacture (cont.) treatment of cheesemilk, 380 use of NaNO,, 382, 400 whey drainage, 399 see also Cheese starters and acidification: Rennet coagulation of milk Cheese ripening, 403 assessment of ripening fluorescamine, 410 high performance ion-exchange chromatography, 410 ninhydrin, 410 phosphotungstic acid, 410 o-phthaldialdehyde, 410 reversed-phase HPLC, 410 trinitrobenzene sulphonic acid, 410 urea-polyacrylamide gel electrophoresis, 410 water-soluble nitrogen, 41 1 deamination, 408 decarboxylation, 408 degradation of a,,-casein, 410-12 degradation of B-casein, 410, 412 desulphuration, 408 glycolysis, 404 lipolysis during, 407 production of amines, 409 production of bitter peptides, 408 production of butyric acid, 406 production of large polypeptides, 409 production of sulphur compounds, 409 production of yl-, 7’- and y3-caseins, 410 proteolysis during, 408 role of coagulant, 403 role of Maillard reaction and Strecker degradation, 408 role of phosphatase, xanthine oxidase, 403 role of plasmin, 403, 412 textural changes, 408 see also Cheese flavour; Accelerated ripening of cheese Cheese starters and acidification, 395 see also Lactococcus; Luctobacillus acidification, 394 galactose-positive/negative species/ homofermentative, 395 Leuconostoc spp., 395, 397 metabolism of lactose by, 396 pH profile during Cheddar cheese Slreptococcus sakarius ssp. thermophilus, strains, 405 manufacture, 395 395 Chloride, 239, 241 Cholesterol, 71, 73, 95 Cholinesterase, 98 cholesteryl esters, 71, 73, 80, 83 Churning, see Butter Chylomicrons, 85, 87, 100 Chymosin, 149, 183, 322, 383, 384,410 see also Rennets; Rennet coagulation of Citrate, 239, 241, 251, 254,. 261, 373, 445 Clausius-Clapeyron equation, 302,303,304 Clostridiurn tyrobutyricum, 339, 382, 406 Cobalamin, see Vitamin B,, Co-enzyme A (CoA), 281 Colligative properties of milk, 443, 444 Colloidal calcium phosphate (CCP), 150, milk 152, 171,257,259, 260-2,374, 451, 457 association with casein, 257 CCP-free milk, 257 composition and structure, 257 human, 229 74,459 benzoyl peroxide, 75 chlorophyll, 75 titanium oxide, 75 see also Carotenoids Colostrum, 75, 209, 328, 450 Colour of milk, milk fat, milk products, 73, Comte cheese, 394 Conalbumin, 229 Conjugated linoleic acid, isomers, 351-2 Co-precipitates, milk protein, 220, 221, 227 Co-translational modifications, 206 Cottage cheese, 420 Coulter counter, 90 Cream cheese, 420 Creaming, 104-8, 117 creaming properties of milk, 113 cryoglobulins, role in, 107, 108, 113, t 17 electrokinetic potential, 107 immunoglobulins, role in, 107 Cream plug, 117, 350 Cryoglobulins, 349 see also Creaming Cryoprecipitation of casein, 215 Cryoscopy, 447 Crystallization behaviour of milk Cultured buttermilk Cultured milks, 428 adulteration of milk, 447 triglycerides, 454 role of diacetyl, citrate, 429 see also Fermented dairy products, yoghurt Cysteine, 440 Cytochromes, 128, 131 Cytoplasmic crescents, 102 Cytoplasmic lipid droplets, 99 Cytoskeletal elements, 99 Deamination of amino acids, 408
INDEX 467 use of exogenous cids. 408 use of in modification of protein 9,440 functionality 337 Density of milk, 437, 438 Epilactose, 353 Desulphuration of amino acids. 408 Erythrocyte haem 273.274 ylglycerols (dig Essential fatty Esterase. 32 2, 6-Dichlorophenol indophenol, 441 also Li olic ester hydrolases esterases (glycerol tricarbonyl 33,351 Dissolved oxygen in milk, 440 C rect acidification of dairy products, 341 Domiati cheese, 398 Ethylene diamine tetraacetic acid (EDTA). Dutch-type cheese, 113 240,256,459 copic mineralization, 186 Faraday constant. 440 Fat, see lipie ilk,456,457 Electrodialysis, 187, 224 mastitic infection, effect of. 68 scopy, 102 Electrophoresis, see Polyacrylamide gel effect of. 68. 70 Fat globules, see Milk fat globules Fat globule membrane, see Milk fat globule Emmental cheese. 394. 399 membran cheese Fat-soluble vitamins(A, D, E, K), 67, 73, 74, 75,97,265,266,268,269,270 Emulsion, milk fat, 437, 459 71,272,273,274,275 see also vitamins Fatty acids. 7 β- keto acid,87 Enzyme-linked immunosorbent assays (ELISA). 343 authentication of cheese. 344 desaturation of fatty acids. competitive ELISA, 343 fatty acid distril 90 detection of enzymes from psychrotrophs hydroxy acids, 77, 351 keto acids, 77 noncompetitive ELISA, 34 81,82,87 quantification of denaturation of B- hain, 77 use of ELISA in dairy analyses, 344 nzyme-modified cheeses, 418 sources of fatty acids, 84 Enzymes in milk and milk products, 317-46 synthesis, 81 enzymes of psychrotrophs, 317, 321 ogenous enzymes, 317, 333 enzyme electrodes, 342 acetyl CoA carboxylase, 82 cyl carrier protein(ACP), 82, 83 AtP citrate lyase, 81 317,318 B-hydroxyburyryl-S-ACP, 82 B-keto.ACP synthase(KS), 83 use in accelerated cheese ripening, 336 B-ketoacyl-ACP reductase(KR),8
INDEX 467 Decanting centrifuge, 21 1 Decarboxylation of amino acids, 408 Dehydroalanine, 367, 368 Dehydroascorbate, 289, 440 Density of milk, 437, 438 Desulphuration of amino acids, 408 Diacylglycerols (diglycerides), 71, 97, 449 Dialatometry, 439 2,6-Dichlorophenol indophenol, 441 2,3-Diketogulonic acid, 440 Diisopropylflurophosphate, 321 Dispersibility/wettability of milk powder, Dissolved oxygen in milk, 440 Dictyosomes, 101 Direct acidification of dairy products, 341 Domiati cheese, 398 Dutch-type cheese, 113 33,351 Ectopic mineralization, 186 Eiler’s equation, 453 Electrical conductivity of milk, 456, 457 Electrodialysis, 187, 224 Electron microscopy, 102 Electrophoresis, see Polyacrylamide gel 8-Elimination, 368 Emmental cheese, 394, 399 Emulsifying salts, see Processed cheese Emulsion, milk fat, 437, 459 electrophoresis products aqueous colloidal continuous phase, 437. oil/fat dispersed phase, 437 459 Enzyme-linked immunosorbent assays (ELISA), 343 authentication of cheese, 344 competitive ELISA, 343 detection of enzymes from psychrotrophs monitoring proteolysis, 345 noncompetitive ELISA, 343 quantification of denaturation of 8- lactoglobulin, 344 use of ELISA in dairy analyses, 344 Enzyme-modified cheeses, 418 Enzymes in milk and milk products, 317-46 344 enzymes of psychrotrophs, 317, 321 exogenous enzymes, 317, 333 exogenous enzymes in food analysis, 342 enzyme electrodes, 342 examples of compounds analysed, lactic acid, 342 luciferase, 342 indigenous enzymes, 317, 318 minor enzymes, 334, 335 use in accelerated cheese ripening, 336 342 use of exogenous proteinases and use of in modification of protein peptidases, 337 functionality, 337 Epilactose, 353 Erythrocyte haemolysis, 273, 274 Essential fatty acids, 67, 78 Esterase, 322 see also Lipase A-type carboxylic ester hydrolases B-type esterases (glycerol tricarboxyl (arylesterases), 322 esterases, aliphatic esterases, lipases), 322 C-type esterases (cholinesterase), 322 Ethanol, 50 Ethylene diamine tetraacetic acid (EDTA), 240,256,459 Faraday constant, 440 Fat, see Lipids in milk Fat content of milks, 67 mastitic infection, effect of, 68 milk yield, effect of, 69 seasonality, effect of, 68, 70 Fat globules, see Milk fat globules Fat globule membrane, see Milk fat globule membrane Fat-soluble vitamins (A, D, E, K), 67,73, 74, 75, 97, 265, 266, 268, 269, 270, 211,272, 273, 274, 275 see also Vitamins 8-keto acid, 87 cis isomers, 77, 137 6-hydroxy acid, 87 elongation/desaturation of fatty acids, 86 fatty acid distribution, 90 hydroxy acids, 77, 351 keto acids, 77 lactones, 351 malonyl CoA pathway, 77, 81, 82, 87 medium-chain, 77 melting point, 77 methyl ketones, 77 sources of fatty acids, 84 synthesis, 81 Fatty acids, 76 acetate, role in, 81, 85 acetyl CoA-ACP transacetylase acetyl CoA carboxylase, 82 acyl carrier protein (ACP), 82, 83 ATP citrate lyase, 81 8-hydroxyacyl-ACP-dehydrase 8-hydroxyburyryl-S-ACP, 82 8-keto-ACP synthase (KS), 83 j?-ketoacyl-ACP reductase (KR), 83 (AT), 83 (HD), 83
468 Furfural. 352 a cp reductase(er), 83 (MT,83 emia,56,61 pentose pathway, 82 role of blood glucose in, 8 trans isomers. 77, 137 Galactose-1-phosphate( Gal-1-P): uridyl type of fatty acid in triglycerides and transferase, 61 62 Galactokinase. 60 Fatty acid lactones, s ligosaccharides, 43 ee also Cheese; Cultured milks: Yoghurt Gala.317, 325, 38, 42-5. 56, 58, 60, 65, 98, B-Galac Fermented dairy products, 22 2,336,338,341 Flavin adenine dinucleotide(FAD), 2 Gel filtration. 224 Flavin mononucleotide(FMN), 277, 278 Geotrichum candidum, 118 Flocculation, see Milk fat globules erber butyrometer, 118 Fluidized bed dryer, 33, 21 Ghee, 120 Gibbs equation, 448 Folate,265,275,285 Glass t ncentration in milk. 286 changes that occur on glass transition. deficiency. dietary sources, 286 viscosity of lactose in the glassy state, 313 ding proteins. 287 d-s-lactone. 381. 419 Glucose,21,59,65 oxidation to p-aminobenzoglutamic acid Glucose-fructose syrups, 39 RDA values Glucose-galactose syrups, 43 stability, 286. Glucose oxidase, 332. 336, 340, 341 protection by antioxidants, 286 tructure. 285 Glucuronidase. 333 Glutathione peroxidase, 333 Glycomacropeptides, 232, 382 N-Glycosylation, 205 N-Formyl methionine, 204 O-Glycosylation, 205, 206 rer equation for heat conduction, 4 y, t3 ation of milk fat, 138 Growth hacto $e Biologically 307,308 fect of chloride tion on. 444 H2 electrode, effect of pH on redox effect on UHT pr Halloumi cheese. 398 Heat-acid coagulated cheese, 419 437, ing of casein effect of added water, 437 changes in surface(zeta) potential, 37 Functional milk proteins, 210
468 INDEX Fatty acids (cont.) enoyl-ACP reductase (ER), 83 malonyl CoA-ACP transferase pentose pathway, 82 role of blood glucose in, 81 (MT), 83 thioacylases, 77 trans isomers, 77, 137 type of fatty acid in triglycerides and esterification position, 89 Fatty acid lactones, 81 Feathering, 1 17 Fermented dairy products, 22 Flavin adenine dinucleotide (FAD), 277, Flavin mononucleotide (FMN), 277, 278 Flocculation, see Milk fat globules Fluidized bed dryer, 33, 21 1 Fluorescence, 459 Folate, 265, 275, 285 concentration in milk, 286 deficiency, 286 dietary sources, 286 folate-binding proteins, 287 interaction with vitamin B,,, 285 5-methyltetrahydrofolate, 285 oxidation to p-aminobenzoglutamic acid, RDA values, 286 stability, 286, 287 structure, 285 tetrahydrofolate, 285 see also Cheese; Cultured milks; Yoghurt 278 286 protection by antioxidants, 286 Folkjolk, 428 Forewarming (for sterilization), 347 Formograph, 389, 390, 392 Formol titration, 259 N-Formyl methionine, 204 Fourier equation for heat conduction, 457 Fractional crystallization of milk fat, 138 Fractionation, 137 Free boundary electrophoresis, 155 Free (non-globular) fat, 1 17, 1 18, 126 Free fatty acids in cheese, 408 Freezing point depression, 444 effect of chloride, 444 effect of HTST pasteurization on, 444 effect on UHT processing, 445 measurement, 447 seasonality, 444 vacuum treatment, 445 effect of added water, 437 Freezing point of milk, 437, 443, 444, 445 Fromage frais, 419 Fructose, 21 Functional milk proteins, 210 Furfural, 352 Galactosaemia, 56, 61 Galactosamine, 21, 56 Galactose, 62, 65, 353 Galactose- 1-phosphate (Gal-1 -P):uridyl Galactokinase, 60 Galacto-oligosaccharides, 43 metabolism, 61 transferase, 61, 62 b-Galactosidase, 38,42-5, 56, 58, 60, 65, 98, 317, 332. 336, 338. 341 Galactosyl transferase, 98 Gangliosides, 71, 96 Gel filtration, 224 Geotrichum candidum, 118 Gerber butyrometer, 118 Ghee, 120 Gibb’s equation, 448 Glass transition, 3 1 1, 3 12 changes that occur on glass transition, viscosity of lactose in the glassy state, 313 311 Gluconic acid-d-lactone, 381, 419 Glucosamine, 21 Glucose, 21, 59, 65 Glucose-6-phosphatase, 98 Glucose-fructose syrups, 39 Glucose-galactose syrups, 43 Glucose oxidase, 332, 336, 340, 341 P-Glucosidase, 98 j-Glucuronidase, 3 3 3 .~-Glutamyl transpeptidase (transferase), 98, 318, 328 Glutathione peroxidase, 333 Glycomacropeptides, 232, 382 Glycosylation, 206 N-Glycosylation, 205 0-Glycosylation, 205. 206 Golgi apparatus, 100. 101 Gouda cheese, 399 Growth factors, see Biologically active Gruggenheim- Andersson-De Boer model, protein, peptides 307, 308 H, electrode, effect of pH on redox potential, 441 Halloumi cheese, 398 Heat-acid coagulated cheese, 419 Heat-induced changes in milk, 347 association and shattering of casein changes in hydration, 371 changes in surface (zeta) potential, 371 chemical changes, 351 micelles, 371 dephosphorylation, 355
IN DEX butyrate,75,81,82,85 loss of co, 355 Hypoxanthine, 332 Ca3(PO42,355 denaturation of other biologically active 温编2 basal denaturation of whey proteins, 363-5 non-equilibrium ice formation, 312 dephosphorylation of casein, 371 unit cell. 297 effect on milk Ice-cream. 37 effect on rennet lon of milk. 373 tallization in, 37 exposure of sulphydryl groups, 367 Immobilized enzymes, 4 heat-induced changes in flavour of milk, Immunoglobulins, 146,187, 195,196,198 concentration in colostrum. 195 crobial enzymes, 361, 362 in utero transfer. 19 physicochemical changes, 349 ole in immunity, 19 changes to the fat globule on crean Immunomodulating peptides, 233 interchange, 365 Instantized milk powder, 33 Interfacial tension of milk. 447 448 vitamins. 360 International Dairy Federation(IDF), 13 Heat stability of milk, 369 lodine number of milk fat, 77. 79 effect of pH, 370 lon-exchange chromatography, 155, 187, ditives. 373 forewarning(preheating), 372 Isoelectric(acid)coagulation of milk, 379 homogenization, 372 Kefir,428,429 ole of pyrolysis of lactose, 37( Kluyveromyces ype A and type B milks, 370 Henderson-Hasselbalch equation, 251, 450 K Hexokinase. 65 Kuhn model. 307, 308 113-17,126, Labaneh, 419 131,49,454,45 Labnah 419.4 denaturation of bulin 114 FGM of homogenized 14,116 manufacture of. 223 x-Lactalbumin, 150, 187,192 115 amino acid composition, 19 Hormones in mammary development, 7 calci Hortvet cryoscope, 446 genetic variants, 192 Hydrocolloids, 455 4.364 lytic rancidity, 68, 108, 133, 317 influence on heat stability of milk, 369 meter(lactometer), 438, 439 hilic interactions. 298 methods for isolation. 226 primary structure, 192 Hydrophobic interactions, sle in biosynthesis of lactose, 194 Hydroxyanisole, 132 role in control of osmotic pressure, 194 Hydroxymethylfurfural, 352 secondary structure, 193 specifier protein, 19
INDEX 469 interesterification, 351 loss of co,, 355 precipitation of Ca,(POJZ, 355 production of acid, 355 production of organic acids, 353, 354 proteins, 363 371 denaturation of other biologically active denaturation of whey proteins, 363-5, dephosphorylation of casein, 371 effect on caseins, 368 effect on milk salts, 359 effect on rennet coagulation of milk, 373 enzymes, 360 exposure of sulphydryl groups, 367 heat-induced changes in flavour of milk, hydrolysis of caseins, 371 microbial enzymes, 361, 362 physicochemical changes, 349 376 changes to the fat globule membrane, 349, 350 effect on creaming, 349 effect on lipids, 349 sulphydryl-disulphide interchange, 365 temperature dependence of reactions, 348 vitamins, 360 effect of pH, 370 Heat stability of milk, 369 additives, 373 concentration, 372 forewarming (preheating), 372 homogenization, 372 precipitation of soluble calcium phosphate. 371 role of pyrolysis of lactose, 370 type A and type B milks, 370 Henderson-Hasselbalch equation, 251, 450 Hexokinase, 65 High performance liquid chromatography Homogenization of milk, 108, 113-17, 126, denaturation of immunoglobulins, 114 FGM of homogenized milk, 114, 116 foaming, 116 light scattering, 11 5 Hormones in mammary development, 7 Hortvet cryoscope, 446 Hydrocolloids, 455 Hydrolytic rancidity, 68, 108, 133, 317 Hydrometer (lactometer), 438, 439 Hydrophilic interactions, 298 Hydrophobic interaction chromatography, Hydrophobic interactions, 298 j-Hydroxyanisole, 132 Hydroxymethyfurfural, 352 (HPLC), 155, 354, 392 131,449,454,455 155 j-Hydroxybutyrate, 75, 81, 82, 85 Hypoxanthine, 332 Ice, 294, 297 basal planes, 297, 299 crystals, 298 non-equilibrium ice formation, 312 physical constants, 296 structure, 297, 300 unit cell, 297 metastable lactose, 37 spontaneous lactose crystallization in, 37 Immobilized enzymes, 43 Immunoglobulins, 146, 187, 195, 196, 198, Ice-cream, 37 230, 449 concentration in colostrum, 195 in utero transfer, 197 role in immunity, 196 secretion of immunoglobulins, 209 structure, 196 Immunomodulating peptides, 233 Indigenous milk lipase, 449 ‘Instantized’ milk powder, 33 Interfacial tension of milk, 447, 448 International Dairy Federation (IDF), 13 Iodine number of milk fat, 77, 79 Ion-exchange chromatography, 155, 187, Ionic strength of milk, 437, 438 Isoelectric (acid) coagulation of milk, 379 224 Kefir, 428,429 Kjeldahl, 151 Kluyveromyces marxianus, 429 Koestler number, 21, 22, 247 Koumiss, 429 Kuhn model, 307, 308 Labaneh, 419 Labnah, 419,429 Lactalbumin, 187 I-Lactalbumin, 150, 187, 192 manufacture of, 223 amino acid composition, 192 calcium content, 194 genetic variants, 192 heat stability of, 194, 364 influence on heat stability of milk, 369 metal binding, 194 methods for isolation, 226 primary structure, 192 quaternary structure, 193 role in biosynthesis of lactose, 194 role in control of osmotic pressure, 194 secondary structure, 193 specifier protein, 194
470 INDEX Lactic acid, (cont tertiary structure, 193 Lactase. 4 e also B-Galactosidase blood, 23 actosyl trans erase, 23 acid,50,120,445,451 Leloir pathway, 23 of ph on redox potential, 44 also Lactococcus: Non-starter lactic UDP-galactose, 23 cid bacteria: Cheese starters and concentration in milk, 21 Lactitol, 48.51 crystallization, 28 Lactobacillus spp, 397, 432 crystal shape, 27 Lactococcus, 211, 412, 41 derivatives of lactose. 42 action of enzymes on casein-derived determination of concentration 62 peptides, 412 aminopeptidase, 412 chloramine-T. 63 cell wall-associated proteinase, 412 hromatographic methods, 6 peptidase, 412 intracellular endopeptidase, 412 colorimetry, 62 proline-specific peptidases, 412 enzymatic methods, 62, 65 Lactococcus lactis ssp. lactis biovar oxidation-reduction titration. 62 citrate metabolism by, 430 0,183,187,188,42 effect of temperature on solubility, 27 mino acid composition, 188 food applications, 41 genetic variants, 188 ffect on heat stability of milk. 369 heat stability of, 36 hydrophobic interaction, 190 lactose glass, 3/, 58, 59 mutarotation, 25 ccurrence and microheterogeneity, 188 utritional aspects, 56-62 physiological function, 191 physical properties, 31 primary structure, 189 production, 39, uaternary structure, 190 relati effect of pH on quaternary structure. relative sweetness, 41, 42 A),190 nsaturated metastable, labile zones condary structure, 189 specific rotation, 25 er, see Hydrometer Lactoperoxidase,131,199,318,319,331-3, 336,341,363 Lactosyl urea, 50 index of fiash and super-HTST Lactotransferrin, 187, 229, 363 3,46-8,353 significance of lactoperoxidase, 332 as bifidus factor. 45 x-lactose. 23. 24 rofora, 48 sandiness, 30 actel duction during sterilization, 45
470 INDEX Lactic acid, (cont.) tertiary structure, 193 Lactase, 42 see also P-Galactosidase Lactenins, 332 Lactic acid, 50, 120, 445, 451 Lactic acid bacteria, 428 effect of pH on redox potential, 441 see also Lactococcus; Non-starter lactic acid bacteria: Cheese starters and acidification Lactitol, 48, 51 Lactobacillus spp., 397, 432 Lactobionic acid, 48 Lactococcus, 211, 412, 419 peptides, 412 action of enzymes on casein-derived aminopeptidase, 412 cell wall-associated proteinase, 412 dipeptidase, 412 intracellular endopeptidase, 412 proline-specific peptidases, 412 tripeptidase, 412 Lactococcus lactis ssp. lactis biovar diacetylactis, 397 citrate metabolism by, 430 amino acid composition, 188 denaturation, 192 genetic variants, 188 effect on heat stability of milk, 369 heat stability of, 364 hydrophobic interaction, 190 methods for isolation, 226 occurrence and microheterogeneity, 188 physiological function, 191 primary structure, 189 quaternary structure, 190 /?-Lactoglobulin, 132, 150, 183, 187, 188,442 effect of pH on quaternary structure, 191 191 relationship to retinol (vitamin A), 190, secondary structure. 189 tertiary structure, 189 Lactometer, see Hydrometer Lactonase, 340 Lactoperoxidase, 131, 199, 318, 319, 331-3, 336, 341, 363 index of flash and super-HTST pasteurisation, 331 index of mastitic infection, 332 non-enzymic oxidation, 332 significance of lactoperoxidase, 332 1-lactose, 23, 24 Lactose, 11, 14, 17, 21-66 anhydrous, 30 monohydrate, 29 sandiness, 30 fi-lactose, 23, 24 biosynthesis, 23 anhydride, 30 blood, 23 galactosyl transferase, 23 Leloir pathway, 23 osmotic pressure, 23 role of a-lactalbumin, 23 UDP-galactose, 23 chemical modifications, 43 concentration in milk, 21 crystallization, 28 nucleation, 28 crystal shape, 27 derivatives of lactose, 42 anthrone, 64, 65 chloramine-T, 63 chromatographic methods, 65 chromatography, 62 colorimetry, 62 enzymatic methods, 62, 65 Fehling’s solution, 63, 64 oxidation-reduction titration, 62 phenol, 64 polarimetry, 62 effect of temperature on solubility, 27 fermentation products, 50 food applications, 41 heat-induced changes in, 352 hygroscopicity, 27, 31, 32, 33 intolerance, 23, 56, 58, 59 lactose glass, 31 mutarotation, 25 nutritional aspects, 56-62 physical properties, 31 production, 39, relative humectancy, 42 relative sweetness, 41, 42 solubility, 27 determination of concentration, 62 supersaturation, 29, 38 unsaturated, metastable, labile zones, 28 specific rotation, 25 structural formulae, 24 structure, 23 thermoplasticity, 35 Lactosyl urea, 50 Lactotransferrin, 187, 229, 363 bacteriocidal peptides from lactotransferrin, 234 Lactulose, 43, 46-8, 353 as bifidus factor, 45 cariogenicity, 45 effect on intestinal microflora, 48 formation, 354 production during sterilization, 45 Lactyl palmitate, 51
EX 471 es for intra- or intermolecular Lipolysis in linking, 368 high density lipoprotein(HDL), 85 low density lipoprotein(LDL), 85, 87 very low density lipoprotein(VLDL), 85 Light-active 87,100 Limburger Linoleic acid, 67,. 14 Lobry de Bruyn -Alberda van Ekenstein Lipase,I10,99,317-19,32,323.336,338 angement, 352 activation by blood serum albumin and Loss mod lk microbial. 339 Low-temperature inactivation of enzymes, technological significance. Lumiflavin. 279 Lysinoalanine, 367 Lipid droplets, 99-100 Lipids in milk. 67 pid droplets 8,319,327,336,339,363 mucopolysaccharides, 327 addition of fish oil sozyme, 327 classes of lipids, 71 sozyme, 327 peptides lipids of marine mammal milks, 77 Maillard brown 3531133 principal fatty acids in milk,76 structure of milk lipids, 87, 90 ffect on available lysine, 357 see also Fatty acids, 67 Lipid oxidation, 127, 133 in Mozarella( Pizza) cheese, 356 ants, 129 autocatalysis, 129, 132 lysine, 357, 358 autooxidation of fatty acids, 128 benzene, 357 Vour. 130 7.358 ect on polyunsaturated fatty acid (PUFA),127 furosine. 357, 358 factors affecting rate of, 131 ymethyfurfural, 357 melanoidins. 356 hydroperoxides, 129 357,358 degradation, 58, 357, 360 Malvern Mastersizer,90, 116 hemiluminescence Mammals classification, 3 thiobarbituric acid value(TBA), 134 rate of oxidation. 130 mammary gland, 3, 5, 6.8-10, 450 role of peroxy radicals, 129 alveoli. 4.11 effect of hormones, 4, 6
INDEX 471 Lanthionine, 367 consequences for intra- or intermolecular cross-linking, 368 Laplace principle, 104 Late gas blowing in cheese, 406 Lecithin, 143 Leucocytes, 116 Light-activated flavour, 108 Limburger cheese, 407 Linoleic acid, 67, 87, 142 Linolenic acid, 87, 142 Lipase, 110, 199, 317-19,322,323,336, 338 activation by blood serum albumin and Ca2', 322 gastric, 339 microbial, 339 pancreatic, 323 technological significance, 323 see also Lipoprotein lipase see also Microlipid droplets addition of fish oils, 69 classes of lipids, 7 1 crystalline form of fat, 137 effect of dehydration, 126 de-emulsification of milk fat, 127 dispersibility, 127 wettability, 127 see also Somatic cells Lipid droplets, 99-100 Lipids in milk, 67 effect of freezing, 126 lipids of marine mammal milks, 77 monogastric milk fat, 77 principal fatty acids in milk, 76 ruminant milk fat, 69 structure of milk lipids, 87, 90 see also Fatty acids, 67 Lipid oxidation, 127, 133 antioxidants, 129, 132 autolcatalysis, 129, 132 autooxidation of fatty acids, 128 compounds contributing to oxidized flavour, 130 effect on polyunsaturated fatty acids (PUFA), 127 factors affecting rate of, 131 free-radical chain, 127 hydroperoxides, 129 initiation, 127 measurement, 134 chemiluminescence, 134 Kreis test, 134 peroxide value, 134 thiobarbituric acid value (TBA), 134 propagation, 127 rate of oxidation, 130 role of peroxy radicals, 129 termination, 127 Lipoamide dehydrogenase, 98 Lipolysis in milk, 323, 449 Lipoprotein co-factor, 110 Lipoprotein lipase, 85, 109, 361 Lipoprotein particles, 85 high density lipoprotein (HDL), 85 low density lipoprotein (LDL), 85, 87 very low density lipoprotein (VLDL), 85, 87, 100 Lipoxygenase, 129 Listeria spp., 3 15, 339 Lobry de Bruyn-Alberda van Ekenstein Loss modulus (G"), 455 Low-fat spreads, 139 Low-lactose milk, 60 Low-temperature inactivation of enzymes, rearrangement, 352 362 Lumiflavin, 279 Lysinoalanine, 367 Lysosomes, 101 Lysozyme, 318, 319, 327, 336, 339, 363 action on mucopolysaccharides, 327 egg-white lysozyme, 327 human milk lysozyme, 327 significance, 327 Machine milking, 109 Macropeptides, see Glycomacropeptides Magnesium, 239, 241, 253 measurement of, 254 Maillard browning, 32, 57, 131, 134, 350, 356, 357, 358, 360, 371, 377, 313, 314, 442 effect on available lysine, 357 glycosylamine, 56 in Mozarella (Pizza) cheese, 356 production of carboxymethyl lysine, 357, 358 2,4-dinitrofluorobenzene, 357 erythronic acid, 358 fructosylysine, 357, 358 furfural, 357 furosine, 357, 358 hydroxymethyfurfural, 357 melanoidins, 356 pyridosine, 357, 358 strecker degradation, 58, 357, 360 Malvern Mastersizer, 90, 116 Mammals classification, 3 eutherians, 3 marsupials, 3 prototheria, 3 alveoli, 4, 11 blood, 4, 8 effect of hormones, 4, 6 Mammary gland, 3, 5, 6, 8-10, 450
472 enzymatic activities. 98 ffect of mastitis on permeability of, 450 ogi apparatus, 5, 7 glycoproteins of, 94, 102 lysosomes. 8 ammodytes, 4-5, 100 ons mitochondria. 5. 7 secretory cell, 6.7 lipid fraction of, 95 uptake of blood constituents, 84 annosidase, 333 metal ions of, 96. 115 Mastitis,1,21,247,328,331,450 origin as Golgi membranes, 318 Membrane processing of milk proteins, 216 pro- oxidants,115,128-30,132 protein fraction of MFGM, 94, 102, 104, 274,275 109.113 Mercaptans, 377 Melting point of fat, 136, 139 SDS-PAGE of 94. 99 lli, see Non-starter trilaminar structure 102, 103 ronic acids. 96 ns,146 Milk and milk product Metal-catalysed oxidation, 108, 115 composition and variability, 1-3 consumption, 12-15 butter. 13 blue,441,443 theese, 12 Micrococcus spp. 340. 404, 407 Microfilaments, 100 cream, 14 fermented milks, 15 Microfiltration. 382. 406 Microfixation, 137, 1 diversity. Microlipid droplets, 99 production and utilization, 1, 11 Microsomes. 10 trade. 18-19 Milk fat, see Lipids in milk Milk protein hydrolysate, 232 Milk fat emulsion demulsification. 105 emulsion interfacial area, 113 ATP. 11 interfacial tension, 104 UTP I stability 104, 10 see also Lactose: Lipids in milk: Proteins Milk fat globules,90.98,99,107,116.117 agglutination, 107, 10 Minor milk proteins, 19 emulsifiers, 92, 104 Mozzarella cheese 215 394, 395. 398. 428 focculation, 105 Munster cheese, 407 interfacial tension. 92 Mycobacterium tuberculosis, 324 milk fat as an emulsion, 90 92 NADPH oxidase, 98 Malvern Mastersizer, 90.116 Nernst equation, 439 number 9 Neuraminic acid. 2 Milk fat globule membrane(MFGM),71 Niacin,265,275,279,280 3,94,318,323,329 concentration in milk and dairy products, composit
472 INDEX Mammary gland, (cow) effect of mastitis on permeability of, 450 endoplasmic reticulum, 5, 7 Golgi apparatus, 5, 7 lumen, 4 lysosomes, 8 mammocytes, 4-5, 100 mitochondria, 5, 7 secretory cell, 6, 7 uptake of blood constituents, 84 r-Mannosidase, 333 Mastitis, I, 21, 247, 328, 331, 450 Membrane lipase, 323 Membrane processing of milk proteins, 216 Menadione (vitamin K3), 275 Menaquinone (vitamin K2), 274, 275 Mercaptans, 377 Melting point of fat, 136, 139 Mesophilic lactobacilli, see Non-starter Metal-binding proteins, 146 Metal-catalysed oxidation, 108, 115 Methional, 133 Methionine, 132 Methylene blue, 441, 443 Micrococcus spp., 340. 404, 407 Microfilaments, 100 Microfiltration, 382, 406 Microfixation, 137, 138 Microlipid droplets, 99 Microsomes, 103 Microtubules, 100 Milk fat, see Lipids in milk Milk fat emulsion lactic acid bacteria demulsification, 105 emulsion interfacial area, 113 interfacial tension, 104 stability, 104, 105 agglutination, 107. 108 average diameter, 91 clustering of, 106 coalescence, 105 emulsifiers, 92, 104 flocculation, 105 interfacial area, 92 interfacial tension, 92 milk fat as an emulsion, 90, 92 Coulter counter, 90 light microscopy, 90 light scattering, 90 Malvern Mastersizer, 90, 116 Milk fat globules, 90, 98, 99, 107, 116. 117 number, 91 secretion, 100 Milk fat globule membrane (MFGM), 71, 92, 93, 94, 318, 323, 329 composition, 94 cytochrome, 96 enzymatic activities, 98 fluid-mosaic model, 103 free fatty acids, 96 glycoproteins of, 94, 102 hexosamines, 96 hexoses, 96 influence of processing operations, 108 isolation, 93 lipid fraction of, 95 membrane structure, 97 metal ions of, 96, 11 5 origin as Golgi membranes, 318 plasmin in, 94 pro-oxidants, 115, 128-30, 132 protein fraction of MFGM, 94, 102, 104, RNA, 96 trilaminar structure, 102, 103 uronic acids, 96 Milk and milk products composition and variability, 1-3 consumption, 12-15 butter, 13 cheese, 12 cream, 14 fermented milks, 15 liquid milk, 12 109, 113 SDS-PAGE Of, 94,99 diversity, 17 production and utilization, 1, 11 trade, 18-19 Milko-TesterTM, 459 Milk protein hydrolysate, 232 Milk serum, 260 Milk synthesis, 8 ATP, 11 UTP, 11 see also Lactose; Lipids in milk; Proteins of milk see also Enzymes Minor milk proteins, 199 Monoacylglycerols (monoglycerides), 71, Mozzarella cheese, 215, 394, 395, 398, 428 Munster cheese, 407 Murexide, 255 Mycobactcrium tuberculosis, 324 NADH oxidase, 98 NADPH oxidase, 98 Native casein, 216 Nernst equation, 439 Neuraminic acid, 21 Newtonian behaviour, 453 Niacin, 265, 275, 279, 280 85,90,449 concentration in milk and dairy products, 280 deficiency, 280
