| Contributors | p. xi |
| Preface | p. xiii |
| Milk: an overview | p. 1 |
| Abstract | p. 1 |
| Introduction | p. 2 |
| Evolution of mammals and lactation | p. 3 |
| Utilization of milk | p. 7 |
| Composition of milk | p. 7 |
| Milk constituents | p. 8 |
| Conclusions | p. 43 |
| References | p. 44 |
| The comparative genomics of tammar wallaby and Cape fur seal lactation models to examine function of milk proteins | p. 55 |
| Abstract | p. 55 |
| Introduction | p. 56 |
| The tammar wallaby (Macropus eugenii) | p. 58 |
| The Cape fur seal (Arctocephalus pusillus pusillus) | p. 70 |
| Conclusions | p. 75 |
| References | p. 76 |
| Significance, origin and function of bovine milk proteins: the biological implications of manipulation or modification | p. 81 |
| Abstract | p. 81 |
| Introduction | p. 82 |
| Milk genomics: a contemporary approach to milk composition | p. 82 |
| Advances in bovine genome science | p. 83 |
| Comparative milk genomics | p. 85 |
| Origins of milk proteins | p. 86 |
| Constraints and opportunities for evolution or manipulation of bovine milk proteins | p. 88 |
| Conclusions | p. 100 |
| References | p. 100 |
| Post-translational modifications of caseins | p. 107 |
| Abstract | p. 107 |
| Introduction | p. 107 |
| Bovine casein | p. 108 |
| Sources and functional significance of [kappa]-casein heterogeneity | p. 117 |
| Conclusions | p. 124 |
| References | p. 124 |
| Casein micelle structure and stability | p. 133 |
| Abstract | p. 133 |
| Introduction | p. 133 |
| Casein primary structure and interactions | p. 135 |
| Casein micelle properties | p. 140 |
| Models of casein micelle structure | p. 141 |
| Conclusions | p. 156 |
| References | p. 157 |
| Structure and stability of whey proteins | p. 163 |
| Abstract | p. 163 |
| Introduction | p. 163 |
| Bovine [beta]-lactoglobulin | p. 164 |
| [alpha]-Lactalbumin | p. 177 |
| Serum albumin | p. 181 |
| Immunoglobulins | p. 184 |
| Lactoferrin | p. 185 |
| Conclusions | p. 189 |
| Acknowledgments | p. 189 |
| References | p. 190 |
| High-pressure-induced interactions involving whey proteins | p. 205 |
| Abstract | p. 205 |
| Introduction | p. 205 |
| Characterization of heat- and pressure-induced changes to proteins | p. 207 |
| Effects of high pressure on milk proteins | p. 209 |
| Denaturation and aggregation of pure whey proteins in model systems | p. 211 |
| Commercial whey protein solutions | p. 216 |
| Pressure-induced gelation of whey proteins | p. 219 |
| HPP-induced changes in milk | p. 221 |
| Conclusions | p. 226 |
| Acknowledgments | p. 227 |
| References | p. 227 |
| The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk | p. 239 |
| Abstract | p. 239 |
| Introduction | p. 240 |
| The casein micelle | p. 241 |
| The heat treatment of milk | p. 242 |
| Relationships between denaturation/interactions of the whey proteins in heated milk and the functional properties of milk products | p. 263 |
| Conclusions | p. 272 |
| References | p. 273 |
| Effects of drying on milk proteins | p. 283 |
| Abstract | p. 283 |
| Introduction | p. 283 |
| World dairy powder situation | p. 284 |
| Properties of spray-dried milk products | p. 287 |
| Principles of spray drying | p. 287 |
| Drying of proteins | p. 291 |
| Rehydration of protein powders | p. 297 |
| Conclusions | p. 301 |
| References | p. 302 |
| Changes in milk proteins during storage of dry powders | p. 307 |
| Abstract | p. 307 |
| Introduction | p. 307 |
| The formation of Maillard and pre-Maillard compounds | p. 309 |
| Formation of isopeptide bonds | p. 313 |
| Amino acids other than lysine | p. 314 |
| Implications for nutritional value of milk proteins | p. 315 |
| Product-specific storage trials | p. 318 |
| Conclusions | p. 319 |
| References | p. 320 |
| Interactions and functionality of milk proteins in food emulsions | p. 321 |
| Abstract | p. 321 |
| Introduction | p. 322 |
| Adsorption of milk proteins during the formation of emulsions | p. 323 |
| Stability of milk-protein-based emulsions | p. 328 |
| Heat-induced changes in milk-protein-based emulsions | p. 332 |
| Pressure-induced changes in milk-protein-based emulsions | p. 335 |
| Milk protein hydrolysates and oil-in-water emulsions | p. 336 |
| Lactoferrin-based oil-in-water emulsions | p. 338 |
| Conclusions | p. 339 |
| References | p. 340 |
| Milk protein-polysaccharide interactions | p. 347 |
| Abstract | p. 347 |
| Introduction | p. 347 |
| Mixing behavior of biopolymers | p. 348 |
| Phase diagram | p. 351 |
| Nature of interactions in protein-polysaccharide systems | p. 352 |
| Milk protein-polysaccharide interactions | p. 355 |
| Rheological properties and microstructures of protein-polysaccharide systems | p. 355 |
| Conclusions | p. 367 |
| References | p. 368 |
| Interactions between milk proteins and micronutrients | p. 377 |
| Abstract | p. 377 |
| Introduction | p. 377 |
| Interaction between milk proteins and micronutrients | p. 378 |
| Effect of processing on milk protein structure | p. 391 |
| Conclusions | p. 396 |
| References | p. 396 |
| Model food systems and protein functionality | p. 409 |
| Abstract | p. 409 |
| Introduction | p. 410 |
| Protein functionality in foods | p. 411 |
| Role of interactions in determining food characteristics | p. 411 |
| Processing effects | p. 413 |
| Uses of model food systems | p. 414 |
| Applications of model food systems | p. 416 |
| Limitations of model food systems | p. 421 |
| Conclusions | p. 421 |
| References | p. 422 |
| Sensory properties of dairy proteins | p. 429 |
| Abstract | p. 429 |
| Introduction | p. 429 |
| Sensory analysis | p. 430 |
| Whey proteins | p. 431 |
| Milk proteins | p. 441 |
| Caseins and hydrolysates | p. 442 |
| Flavor binding | p. 445 |
| Conclusions | p. 445 |
| Acknowledgments | p. 445 |
| References | p. 445 |
| Milk protein gels | p. 449 |
| Abstract | p. 449 |
| Introduction | p. 449 |
| Rennet-induced gels | p. 450 |
| Acid-induced milk gels | p. 458 |
| Whey protein gels | p. 464 |
| Mixed gels made with rennet and acid | p. 471 |
| Conclusions | p. 472 |
| References | p. 472 |
| Milk proteins: a cornucopia for developing functional foods | p. 483 |
| Abstract | p. 483 |
| Introduction | p. 484 |
| Functional foods | p. 485 |
| Milk proteins as a source of amino acids | p. 487 |
| Milk proteins as a source of bioactive peptides | p. 493 |
| Conclusions | p. 496 |
| References | p. 496 |
| Milk proteins: the future | p. 501 |
| Abstract | p. 501 |
| Introduction | p. 501 |
| Global issues for food | p. 501 |
| Consumer demands and trends for food and ingredients | p. 504 |
| New technologies and their possible effect on milk protein ingredients and products | p. 507 |
| Conclusions | p. 509 |
| References | p. 509 |
| Index | p. 513 |
| Series list | p. 533 |
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