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Dairy Ingredients Book from C.H.I.P.S.

Dairy-Derived Ingredients
Food and Nutraceutical Uses
edited by Milena Corredig

Features of Dairy-Derived Ingredients

  • summarizes modern approaches to the separation of dairy components and the manufacture of dairy ingredients
  • assesses advances in both the biological and technological functionality of dairy components
  • examines the application of dairy components in both food and non-food products
  • reviews the latest research in this dynamic area of development

Part One covers modern approaches to the separation of dairy components and manufacture of dairy ingredients.

Part Two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics.

Part Three surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered.

CONTENTS

Part One: Modern Approaches to the Separation of Dairy Components and Manufacture of Dairy Ingredients

Novel approaches for the separation of dairy components and manufacture of dairy ingredients

  • State-of-the-art separation techniques
  • Process intensification by hybrid processes
  • Alternative membrane processing concepts

Understanding the factors affecting spray-dried dairy powder properties and behaviour

  • Principles of spray drying
  • Properties and qualities of dairy powders
  • Effects of spray drying parameters on powder properties
  • Control and improvement of powder properties

Production and enrichment of bioactive peptides derived from milk proteins

  • Enzymatic hydrolysis
  • Microbial fermentation
  • Enrichment of bioactive peptides

Processing means for milkfat fractionation and production of functional compounds

  • Overview of milk lipids
  • Milk fat modification
  • Milk fat minor components
  • Nutritional properties of dairy fats

Modern approaches to lactose production

  • Whey and permeate pretreatments
  • Lactose crystallisation processes
  • Post handling - separation, washing and drying crystals
  • Specialized pharmaceutical products
  • Lactose standards and specifications
  • Mother liquor
  • Applications and functionality of lactose

Part Two: Biological Functionality of Dairy Components and Nutraceutical Applications

Studies of biological function and structure of casein micelles and future implications

  • Brief review of proposed models for casein micelles
  • Synthesis and secretion of caseins
  • Studies on the structure of casein micelles

Glycosylated dairy components: Their roles in nature and ways to make use of their biofunctionality in dairy products

  • Glycosylation of milk proteins
  • k-casein and caseinmacropeptide
  • Glycosylated whey proteins
  • Glycoproteins associated with the milk-fat globule membrane (MFGM)

Application of dairy-derived ingredients in food intake and metabolic regulation

  • Dairy derived ingredients
  • Relationship between milk and chronic disease
  • Dairy components and their effect on satiety and food intake regulation
  • Dairy-based functional foods

Bioactive milk protein and peptide functionality

  • Major bioactive milk proteins and peptides
  • Health-promoting properties of bioactive milk proteins and peptides

Bovine milk immunoglobulins against microbial human diseases

  • Properties of immunoglobulins
  • Production and isolation of immunoglobulins
  • Applications of immunoglobulins

Lactoferrin for human health

  • Antimicrobial activities
  • Cancer prevention and immunological effects
  • Other biological activities
  • Applications and safety aspects

Harnessing milk oligosaccharides for nutraceutical applications

  • Composition of oligosaccharides in milk
  • Nutraceutical potential of milk oligosaccharides
  • Isolation of milk oligosaccharides for use as food additives
  • Commercial products containing milk oligosaccharides

Lipids from milk fat globule membrane as a health ingredient: composition, properties and technological aspects

  • Composition of the milk-fat globule membrane lipids
  • Separation of milk-fat globule membrane lipids
  • Effect of processing on milk-fat globule membrane lipids
  • Beneficial effects of milk-fat globule membrane lipids

Part Three: Technological Functionality of Dairy Components and Food and Non-Food Applications

Molecular understanding of the interaction of dairy proteins with other food biopolymers

  • Interpolymer complexes: Interactions of polysaccharides with whey proteins or sodium caseinate
  • Interactions of casein micelles with polysaccharide
  • Polysaccharides interactions with milk proteins adsorbed at oil-water interfaces

Optimizing functional properties of milk proteins by enzymatic cross-linking

  • Functional properties of milk proteins
  • Enzymatic cross-linking of milk proteins
  • Physicochemical properties of cross-linked milk proteins
  • Gelation properties of milk systems subjected to enzymatic cross-linking
  • Emulsification properties of cross-linked milk proteins

Improving technological and functional properties of milk by high pressure processing

  • Introduction to high-pressure (HP) processing in the food industry
  • Effects of high-pressure treatment on constituents and properties of milk
  • Applications of high-pressure treatment in processing liquid milk
  • High-pressure treatment of milk for the manufacture of acid-coagulated milk products
  • High-pressure treatment of milk for cheese manufacture
  • High-pressure treatment of milk for ice-cream manufacture
  • Commercial prospects for high-pressure in the dairy industry

Impact of dairy ingredients on the flavour profiles of foods

  • Defining flavour of dried ingredients
  • Sources of flavours in dried dairy ingredients
  • Flavour carry-through with dried dairy ingredients

Production of dairy aromas and flavors: New directions

  • Production methods for dairy aromas and flavors
  • Downstream processing of dairy aromas and flavours

Dairy ingredients in non-dairy food systems

  • Introduction to dairy ingredients and their potential use in other food systems
  • Functionality of dairy ingredients
  • Dairy ingredients in food systems
  • Bakery products

The role of dairy ingredients in processed cheese products

  • Processes cheese types and permitted ingredients
  • Manufacture of processed cheese products
  • Effects of different ingredients on properties of processed cheese products

Emulsions and nanoemulsions using dairy ingredients

  • Emulsion formation and stability
  • Dairy ingredients as emulsifiers
  • Effects of food processing. Improving functionality

Using dairy ingredients for micro and nanoencapsulation

  • Designing encapsulated ingredients
  • Encapsulating properties of dairy ingredients
  • Encapsulated systems utilizing dairy ingredients as encapsulants

Using dairy ingredients to produce edible films and biodegradable packaging materials

  • The milk proteins used for film formation
  • Edible films and coatings made from casein or whey proteins
  • Improvements to edible films
  • Milk proteins in composite films
  • Modifying the properties of edible films through processing
  • Potential applications

Transformation of lactose for value-added ingredients

  • Galacto-oligosaccharides
  • Lactulose
  • Lactitol
  • Lactobionic acid
  • Hydrolysed lactose
  • Tagatose
  • Lactose as a fermentation substrate

Protein interactions and functionality of milk protein products

  • Milk protein products and powders
  • Protein interactions during the manufacture of skim milk powder and milk protein concentrate powders
  • Protein interactions during the manufacture of whey protein and casein products
  • Functional properties and applications of milk protein products

Index

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Dairy-Derived Ingredients
Food and Nutraceutical Uses
edited by Milena Corredig

2009 • 690 pages • $304.00 + shipping
Texas residents please add 6.75 % sales tax

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