Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

Chapter 1
Manufacture and properties of dairy powders
A.L. Kelly and P.F. Fox

Chapter 2
Functional milk proteins production and utilization: casein-based ingredients
A. Carr and M. Golding

Chapter 3
Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients
N. Bansal and B. Bhandari

Chapter 4
Rehydration and solubility characteristics of high-protein dairy powders
S.V. Crowley, A.L. Kelly, P. Schuck, R. Jeantet, and J.A. O'Mahony

Chapter 5
Emulsions and foams stabilised by milk proteins
A. Sarkar and H. Singh

Chapter 6
Heat-induced denaturation, aggregation and gelation of whey proteins
A. Brodkorb, T. Croguennec, S. Bouhallab, and J. J. Kehoe

Chapter 7
Heat stability of milk
T. Huppertz

Chapter 8
Sensory Properties of Milk Protein Ingredients
T.J. Smith, R.E. Campbell, M.A. Drake

Chapter 9
Ethanol Stability and Milk Composition
D.S. Horne

Chapter 10
Protein stability in sterilised milk and milk products
H. Deeth and M. Lewis

Chapter 11
Enzymatic Coagulation of Milk
M. Corredig and E. Salvatore

Chapter 12
Acid coagulation of milk
J.A. Lucey

Chapter 13
Milk Proteins in Ice Cream
H.D. Goff

Chapter 14
Protein in cheese and cheese products: structure-function relationships
T.P. Guinee

Chapter 15
Milk protein hydrolysates and bioactive peptides
A.B. Nongonierma, M.B. O'Keeffe and R.J. FitzGerald