Advances in Dairy Ingredients addresses recent developments in the area of dairy ingredients and dairy technology.

Coverage includes:

• understanding of the dairy system with successful commercial outcomes
• recent advances in dairy ingredients that impact food product development
• advice on incorporating dairy ingredients into food formulations
• science and technology of functional and innovative dairy ingredients

Contents

1 Dairy Protein Powders

• Extraction of Milk Proteins
• Drying Principles
• Drying of Dairy Proteins
• Powder Properties

2 Lactose: Chemistry, Processing, and Utilization

• Forms and Properties of Lactose
• Manufacture of Lactose
• Effect of Moisture on Lactose in the Solid State
• Lactose Applications

3 Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential

• Origin and Function of the MFGM
• Composition and Structure of the MFGM
• Health Benefi ts of the Milk Fat Globule Membrane
• Technical Aspects and Foods Based on MFGM
• MFGM: A Novel Product from Dairy Products
• Methodology to Monitor the Biological Activity of the MFGM Before and After Processing
• The Future of MFGM and Its Components

4 Biofunctional Dairy Protein Fractions

• Physiologically Active Peptides from Milk
• Antimicrobial and Antiviral Effects of Milk Proteins and Peptides
• Immunoglobulins
• Milk Growth Factors
• Glycomacropeptide

5 Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients

• Isolation of Dairy Components Using Resin-Based Chromatography
• Membrane Adsorption Chromatography (MAC)

6 Nonthermal Technologies in Dairy Processing

• High Pressure Processing
• High Pressure Homogenization
• Ultrasonication
• Pulsed Electric Field Technology

7 Spray-Dried Dairy-Based Emulsions for the Delivery of Bioactives

• Considerations for Delivery of Bioactives
• Spray-Dried Dairy-Based Emulsions
• Casein and Whey Protein-Based Spray-Dried Emulsions
• Incorporation of Bioactive Ingredients into Functional Foods

8 Utilizing Dairy Protein Functionality in Food Microstructure Design

• Casein Functionality in Structured Foods
• Applications of Whey Protein Structuring in Foods
• Milk Proteins as Emulsifiers
• Milk Proteins as Foaming Agents

9 Probiotics and Prebiotics

• Defi nitions
• Probiotics
• Prebiotics
• Challenges and Approaches for Probiotic Ingredients

10 Dairy Ingredient Safety: The No Compromise Area

• Dairy Developments
• Processing Requirements
• Hazards and Risks
• Regulation
• Microbiological Ecology
• Food Safety Programs and Food Safety Objectives
• Emerging Processing Technologies
• Validation and Verification

11 Market Acceptance of Dairy Ingredients: What Consumers Are Thinking and Demanding

• Recognition and Relevance Are Drivers of Consumer Acceptance
• Shopper Interest in Select Functional Benefits

12 The Future of Dairy Ingredients: Critical Considerations That Will Underpin Future Success

• Evolution of Dairy Ingredients
• Next Generation of Dairy Ingredients

Index

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