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, 19INDEX 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