468 Furfural. 352 a cp reductase(er), 83 (MT,83 emia,56,61 pentose pathway, 82 role of blood glucose in, 8 trans isomers. 77, 137 Galactose-1-phosphate( Gal-1-P): uridyl type of fatty acid in triglycerides and transferase, 61 62 Galactokinase. 60 Fatty acid lactones, s ligosaccharides, 43 ee also Cheese; Cultured milks: Yoghurt Gala.317, 325, 38, 42-5. 56, 58, 60, 65, 98, B-Galac Fermented dairy products, 22 2,336,338,341 Flavin adenine dinucleotide(FAD), 2 Gel filtration. 224 Flavin mononucleotide(FMN), 277, 278 Geotrichum candidum, 118 Flocculation, see Milk fat globules erber butyrometer, 118 Fluidized bed dryer, 33, 21 Ghee, 120 Gibbs equation, 448 Folate,265,275,285 Glass t ncentration in milk. 286 changes that occur on glass transition. deficiency. dietary sources, 286 viscosity of lactose in the glassy state, 313 ding proteins. 287 d-s-lactone. 381. 419 Glucose,21,59,65 oxidation to p-aminobenzoglutamic acid Glucose-fructose syrups, 39 RDA values Glucose-galactose syrups, 43 stability, 286. Glucose oxidase, 332. 336, 340, 341 protection by antioxidants, 286 tructure. 285 Glucuronidase. 333 Glutathione peroxidase, 333 Glycomacropeptides, 232, 382 N-Glycosylation, 205 N-Formyl methionine, 204 O-Glycosylation, 205, 206 rer equation for heat conduction, 4 y, t3 ation of milk fat, 138 Growth hacto $e Biologically 307,308 fect of chloride tion on. 444 H2 electrode, effect of pH on redox effect on UHT pr Halloumi cheese. 398 Heat-acid coagulated cheese, 419 437, ing of casein effect of added water, 437 changes in surface(zeta) potential, 37 Functional milk proteins, 210
468 INDEX Fatty acids (cont.) enoyl-ACP reductase (ER), 83 malonyl CoA-ACP transferase pentose pathway, 82 role of blood glucose in, 81 (MT), 83 thioacylases, 77 trans isomers, 77, 137 type of fatty acid in triglycerides and esterification position, 89 Fatty acid lactones, 81 Feathering, 1 17 Fermented dairy products, 22 Flavin adenine dinucleotide (FAD), 277, Flavin mononucleotide (FMN), 277, 278 Flocculation, see Milk fat globules Fluidized bed dryer, 33, 21 1 Fluorescence, 459 Folate, 265, 275, 285 concentration in milk, 286 deficiency, 286 dietary sources, 286 folate-binding proteins, 287 interaction with vitamin B,,, 285 5-methyltetrahydrofolate, 285 oxidation to p-aminobenzoglutamic acid, RDA values, 286 stability, 286, 287 structure, 285 tetrahydrofolate, 285 see also Cheese; Cultured milks; Yoghurt 278 286 protection by antioxidants, 286 Folkjolk, 428 Forewarming (for sterilization), 347 Formograph, 389, 390, 392 Formol titration, 259 N-Formyl methionine, 204 Fourier equation for heat conduction, 457 Fractional crystallization of milk fat, 138 Fractionation, 137 Free boundary electrophoresis, 155 Free (non-globular) fat, 1 17, 1 18, 126 Free fatty acids in cheese, 408 Freezing point depression, 444 effect of chloride, 444 effect of HTST pasteurization on, 444 effect on UHT processing, 445 measurement, 447 seasonality, 444 vacuum treatment, 445 effect of added water, 437 Freezing point of milk, 437, 443, 444, 445 Fromage frais, 419 Fructose, 21 Functional milk proteins, 210 Furfural, 352 Galactosaemia, 56, 61 Galactosamine, 21, 56 Galactose, 62, 65, 353 Galactose- 1-phosphate (Gal-1 -P):uridyl Galactokinase, 60 Galacto-oligosaccharides, 43 metabolism, 61 transferase, 61, 62 b-Galactosidase, 38,42-5, 56, 58, 60, 65, 98, 317, 332. 336, 338. 341 Galactosyl transferase, 98 Gangliosides, 71, 96 Gel filtration, 224 Geotrichum candidum, 118 Gerber butyrometer, 118 Ghee, 120 Gibb’s equation, 448 Glass transition, 3 1 1, 3 12 changes that occur on glass transition, viscosity of lactose in the glassy state, 313 311 Gluconic acid-d-lactone, 381, 419 Glucosamine, 21 Glucose, 21, 59, 65 Glucose-6-phosphatase, 98 Glucose-fructose syrups, 39 Glucose-galactose syrups, 43 Glucose oxidase, 332, 336, 340, 341 P-Glucosidase, 98 j-Glucuronidase, 3 3 3 .~-Glutamyl transpeptidase (transferase), 98, 318, 328 Glutathione peroxidase, 333 Glycomacropeptides, 232, 382 Glycosylation, 206 N-Glycosylation, 205 0-Glycosylation, 205. 206 Golgi apparatus, 100. 101 Gouda cheese, 399 Growth factors, see Biologically active Gruggenheim- Andersson-De Boer model, protein, peptides 307, 308 H, electrode, effect of pH on redox potential, 441 Halloumi cheese, 398 Heat-acid coagulated cheese, 419 Heat-induced changes in milk, 347 association and shattering of casein changes in hydration, 371 changes in surface (zeta) potential, 371 chemical changes, 351 micelles, 371 dephosphorylation, 355
IN DEX butyrate,75,81,82,85 loss of co, 355 Hypoxanthine, 332 Ca3(PO42,355 denaturation of other biologically active 温编2 basal denaturation of whey proteins, 363-5 non-equilibrium ice formation, 312 dephosphorylation of casein, 371 unit cell. 297 effect on milk Ice-cream. 37 effect on rennet lon of milk. 373 tallization in, 37 exposure of sulphydryl groups, 367 Immobilized enzymes, 4 heat-induced changes in flavour of milk, Immunoglobulins, 146,187, 195,196,198 concentration in colostrum. 195 crobial enzymes, 361, 362 in utero transfer. 19 physicochemical changes, 349 ole in immunity, 19 changes to the fat globule on crean Immunomodulating peptides, 233 interchange, 365 Instantized milk powder, 33 Interfacial tension of milk. 447 448 vitamins. 360 International Dairy Federation(IDF), 13 Heat stability of milk, 369 lodine number of milk fat, 77. 79 effect of pH, 370 lon-exchange chromatography, 155, 187, ditives. 373 forewarning(preheating), 372 Isoelectric(acid)coagulation of milk, 379 homogenization, 372 Kefir,428,429 ole of pyrolysis of lactose, 37( Kluyveromyces ype A and type B milks, 370 Henderson-Hasselbalch equation, 251, 450 K Hexokinase. 65 Kuhn model. 307, 308 113-17,126, Labaneh, 419 131,49,454,45 Labnah 419.4 denaturation of bulin 114 FGM of homogenized 14,116 manufacture of. 223 x-Lactalbumin, 150, 187,192 115 amino acid composition, 19 Hormones in mammary development, 7 calci Hortvet cryoscope, 446 genetic variants, 192 Hydrocolloids, 455 4.364 lytic rancidity, 68, 108, 133, 317 influence on heat stability of milk, 369 meter(lactometer), 438, 439 hilic interactions. 298 methods for isolation. 226 primary structure, 192 Hydrophobic interactions, sle in biosynthesis of lactose, 194 Hydroxyanisole, 132 role in control of osmotic pressure, 194 Hydroxymethylfurfural, 352 secondary structure, 193 specifier protein, 19
INDEX 469 interesterification, 351 loss of co,, 355 precipitation of Ca,(POJZ, 355 production of acid, 355 production of organic acids, 353, 354 proteins, 363 371 denaturation of other biologically active denaturation of whey proteins, 363-5, dephosphorylation of casein, 371 effect on caseins, 368 effect on milk salts, 359 effect on rennet coagulation of milk, 373 enzymes, 360 exposure of sulphydryl groups, 367 heat-induced changes in flavour of milk, hydrolysis of caseins, 371 microbial enzymes, 361, 362 physicochemical changes, 349 376 changes to the fat globule membrane, 349, 350 effect on creaming, 349 effect on lipids, 349 sulphydryl-disulphide interchange, 365 temperature dependence of reactions, 348 vitamins, 360 effect of pH, 370 Heat stability of milk, 369 additives, 373 concentration, 372 forewarming (preheating), 372 homogenization, 372 precipitation of soluble calcium phosphate. 371 role of pyrolysis of lactose, 370 type A and type B milks, 370 Henderson-Hasselbalch equation, 251, 450 Hexokinase, 65 High performance liquid chromatography Homogenization of milk, 108, 113-17, 126, denaturation of immunoglobulins, 114 FGM of homogenized milk, 114, 116 foaming, 116 light scattering, 11 5 Hormones in mammary development, 7 Hortvet cryoscope, 446 Hydrocolloids, 455 Hydrolytic rancidity, 68, 108, 133, 317 Hydrometer (lactometer), 438, 439 Hydrophilic interactions, 298 Hydrophobic interaction chromatography, Hydrophobic interactions, 298 j-Hydroxyanisole, 132 Hydroxymethyfurfural, 352 (HPLC), 155, 354, 392 131,449,454,455 155 j-Hydroxybutyrate, 75, 81, 82, 85 Hypoxanthine, 332 Ice, 294, 297 basal planes, 297, 299 crystals, 298 non-equilibrium ice formation, 312 physical constants, 296 structure, 297, 300 unit cell, 297 metastable lactose, 37 spontaneous lactose crystallization in, 37 Immobilized enzymes, 43 Immunoglobulins, 146, 187, 195, 196, 198, Ice-cream, 37 230, 449 concentration in colostrum, 195 in utero transfer, 197 role in immunity, 196 secretion of immunoglobulins, 209 structure, 196 Immunomodulating peptides, 233 Indigenous milk lipase, 449 ‘Instantized’ milk powder, 33 Interfacial tension of milk, 447, 448 International Dairy Federation (IDF), 13 Iodine number of milk fat, 77, 79 Ion-exchange chromatography, 155, 187, Ionic strength of milk, 437, 438 Isoelectric (acid) coagulation of milk, 379 224 Kefir, 428,429 Kjeldahl, 151 Kluyveromyces marxianus, 429 Koestler number, 21, 22, 247 Koumiss, 429 Kuhn model, 307, 308 Labaneh, 419 Labnah, 419,429 Lactalbumin, 187 I-Lactalbumin, 150, 187, 192 manufacture of, 223 amino acid composition, 192 calcium content, 194 genetic variants, 192 heat stability of, 194, 364 influence on heat stability of milk, 369 metal binding, 194 methods for isolation, 226 primary structure, 192 quaternary structure, 193 role in biosynthesis of lactose, 194 role in control of osmotic pressure, 194 secondary structure, 193 specifier protein, 194