Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects (Hardcover, 4)

Chapter 1 Manufacture and properties of dairy powders A.L. Kelly and P.F. Fox Chapter 2 Functional milk proteins production and utilization: casein-based ingredients A. Carr and M. Golding Chapter 3 Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients N. Bansal and B. Bhandari Chapter 4 Rehydration and solubility characteristics of high-protein dairy powders S.V. Crowley, A.L. Kelly, P. Schuck, R. Jeantet, and J.A. O'Mahony Chapter 5 Emulsions and foams stabilised by milk proteins A. Sarkar and H. Singh Chapter 6 Heat-induced denaturation, aggregation and gelation of whey proteins A. Brodkorb, T. Croguennec, S. Bouhallab, and J. J. Kehoe Chapter 7 Heat stability of milk T. Huppertz Chapter 8 Sensory Properties of Milk Protein Ingredients T.J. Smith, R.E. Campbell, M.A. Drake Chapter 9 Ethanol Stability and Milk Composition D.S. Horne Chapter 10 Protein stability in sterilised milk and milk products H. Deeth and M. Lewis Chapter 11 Enzymatic Coagulation of Milk M. Corredig and E. Salvatore Chapter 12 Acid coagulation of milk J.A. Lucey Chapter 13 Milk Proteins in Ice Cream H.D. Goff Chapter 14 Protein in cheese and cheese products: structure-function relationships T.P. Guinee Chapter 15 Milk protein hydrolysates and bioactive peptides A.B. Nongonierma, M.B. O'Keeffe and R.J. FitzGerald