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 IGF1.231Index 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