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 Jon464 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; Vitamin￾binding 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