Advanced Dairy Chemistry Volume 1A: Proteins: Basic Aspects, 4th Edition

The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry.  Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk...

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Corporate Author: SpringerLink (Online service)
Other Authors: McSweeney, Paul L. H. (Editor), Fox, Patrick F. (Editor)
Format: eBook
Language:English
Published: New York, NY Springer US 2013, 2013
Edition:4th ed. 2013
Subjects:
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Table of Contents:
  • Introduction and historical aspects
  • 3. Quantitation of proteins in milk and milk products
  • 4. Chemstry of Caseins
  • 5. Higher order structures of the caseins: a paradox
  • 6. Casein micelle structure, functions and interactions
  • 7. b-Lactoglobulin
  • 8. a-Lactalbumin
  • 9. Immunoglobulins in mammary secretions
  • 10. Lactoferrin
  • 11. Minor proteins, Including Growth Factors
  • 12. Indigenous enzymes of milk
  • 13. Interspecies comparison of milk proteins
  • 14. Genetics and Biosynthesis of milk proteins
  • 15. Genetic polymorphism of milk proteins
  • 16. Nutritional Quality of milk proteins
  • Index