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, 6INDEX 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