![]() Int Dairy J 18:436–457Įl-Loly MM (2011) Composition, properties and nutritional aspects of milk fat globule membrane – a review. Wiley-Blackwell/Wiley, Chichester, pp 1–27ĭewettinck K, Rombaut R, Thienpont N, Le TT, Messens K, Van Camp J (2008) Nutritional and technological aspects of milk fat globule membrane material. In: Tamime AY (ed) Dairy powders and concentrated products. Int Dairy J 16:555–562ĭeeth HC, Hartanto J (2009) Chemistry of milk – role of constituents in evaporation and drying. Aust J Dairy Technol 52:44–46ĭeeth HC (2006) Lipoprotein lipase and lipolysis in milk. Lait 80:209–222ĭeeth HC (1997) The role of phospholipids in the stability of milk fat globules. Oily Press, Bridgwater, pp 91–102ĭanthine S, Blecker C, Paquot M, Innocente N, Deroanne C (2000) Progress in milk fat globule membrane research: a review. In: Barnes PJ (ed) Lipid analysis, 3rd edn. ![]() Wiley-Blackwell, Ames, pp 59–74Ĭhristie WW (2003) Isolation, separation, identification and structural analysis of lipids. In: Chandan RC (ed) Dairy processing & quality assurance. J Dairy Sci 87:1621–1626Ĭhandan RC, Patel DA, Raul AA, Stephen PO (2008) Mammary gland and milk biosynthesis: nature’s virtual bioprocessing factory. Springer, Berlin/Heidelberg, pp 498–545Ĭampagna S, Mathot AG, Fleury Y, Girardet JM, Gaillard JL (2004) Antibacterial activity of lactophoricin, a synthetic 23-residues peptide derived from the sequence of bovine milk component-3 of proteose peptone. A Dairy India Publication, New Delhiīelitz HD, Grosch W, Schieberle P (2009) Food chemistry, 4th revised and extended edn. KeywordsĪneja RP, Mathur BN, Chandan RC, Banergee AK (2002) Technology of Indian milk products. Moreover, various types of milk products like fermented dairy products (e.g., dahi, yogurt, kefir, and cheese), fat-rich dairy products (e.g., cream), concentrated milk, sweetened condensed milk, milk powders, ice cream, heat-desiccated milk products (like khoa, khoa-based sweet), and heat-acid-coagulated milk products (like paneer and chhana) and its chemical compositions are discussed in this chapter. ![]() The compositions of milk fat globule membrane are also covered. The key constituents of milk (fat, protein, salts, lactose, enzymes, vitamins) and their composition as well as factors affecting the chemical composition of milk are described. The overview of biosynthesis of milk and its constituents is highlighted. Milk is a heterogeneous mixture which can be defined as a complex chemical substance in which fat is emulsified as globules, major milk protein (casein), and some mineral matters in the colloidal state and lactose together with some minerals and soluble whey proteins in the form of true solution.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |