Type: Book

Understanding and improving the functional and nutritional properties of milk

Editors

Dr Thom Huppertz is Professor of Dairy Science and Technology at Wageningen University, The Netherlands and Principal Scientist at FrieslandCampina, The Netherlands. He is also Editor in Chief of the International Dairy Journal and a Distinguished Visiting Professor at Victoria University, Australia. He was formerly Principal Scientist at NIZO and is internationally known for his research on developing functional and nutritional ingredients from milk. Dr Todor Vasiljevic is Professor of Food Science and Head of the Advanced Food Systems Research Unit within the Institute for Sustainable Industries and Liveable Cities at Victoria University, Australia. He is an editor of the International Dairy Journal. Professor Vasiljevic is internationally recognised for his research on milk proteins and probiotics.

Dimensions:

229x152mm
6x9"

Publication date:

18 January 2022

Length of book:

400 pages

ISBN-13: 9781786768193

Hardback - £160.00
£160.00
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Description

The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet.

Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt.

Key features

  • Comprehensive coverage of the latest research in isolating and analysing the diverse range of compounds in milk 
  • Reviews the genetic factors that affect milk composition, as well as the ways milk chemistry can affect sensory quality 
  • Explores the importance of milk as a valuable commodity

What others are saying...

“This is an impressive textbook; both for its extensive coverage of the subject and by the quality of contributions from experts in the field of milk and dairy science. It is an important reference for academics, students and professionals alike.”
Photis Papademas, Associate Professor, Dairy Science and Technology, Cyprus University of Technology

Table of contents

Part 1 General
1.The importance of milk and dairy products in the human diet: Jan Geurts, FrieslandCampina, The Netherlands;
2.Milk composition and properties: interspecies comparison: Golfo Moatsou, Agricultural University of Athens, Greece;
3.Digestion of milk constituents: Aiqian Ye, Massey University, New Zealand;

Part 2 Proteins and lipids
4.Advances in dairy protein science: caseins and casein micelles: Thom Huppertz, Wageningen University, The Netherlands;
5.Advances in dairy protein science: whey proteins: Todor Vasiljevic, Victoria University, Australia;
6.Advances in understanding nutritional and bioactive properties of whey: Rita Hickey, Teagasc, Ireland;
7.Advances in understanding bioactive properties of dairy peptides: Egon Hansen, Technical University of Denmark, Denmark;
8.Advances in dairy lipid science: physicochemical aspects: Daylan Tzompa, Ghent University, Belgium;
9.Advances in understanding the nutritional and bioactive properties of dairy lipids: Nurit Argov-Argaman, Hebrew University of Jerusalem, Israel;

Part 3 Carbohydrates and other components
10.Advances in understanding dairy carbohydrates/lactose and lactose derivatives: physicochemical aspects: Thom Huppertz, Wageningen University, The Netherlands;
11.Advances in understanding nutritional and bioactive properties of dairy carbohydrates: Michael Ganzle, University of Alberta, Canada;
12.Advances in understanding indigenous milk enzymes: Lotte Bach Larsen, Aarhus University, Denmark;
13.Advances in understanding milk salts: Leif Skibsted, University of Copenhagen, Denmark;

Part 4 Optimising milk composition and quality
14.Advances in instrumental techniques for monitoring the quality of cow’s milk: Steve Holroyd, Fonterra Research, New Zealand;
15.Genetic factors affecting the composition and quality of cow’s milk: Nina Aagaard Poulsen and Lotte Bach Larsen, Aarhus University, Denmark;
16.Dietary factors affecting the quality of cow’s milk: Martin Auldist, Department of Primary Industries, Australia;
17.Sensory properties of milk: understanding and analysis: Tim Coolbear, Fonterra Research, New Zealand;
18.Microbial quality and spoilage of raw cow’s milk: Maria Kazou, Agricultural University of Athens, Greece;
19.Understanding the contribution of milk constituents to the texture of dairy products: liquid milk products: Hilton Deeth, University of Queensland, Australia;
20.Understanding the contribution of milk constituents to the texture of dairy products: fermented products: Doris Jaros, Technical University of Dresden, Germany;
21.Understanding the contribution of milk constituents to the texture of dairy products: cheese: Michel Britten, Agriculture and Agri-Food Canada/Laval University, Canada;