This item is in: Food Science > Chilled/frozen and dairy products
Dairy-derived ingredients: Food and nutraceutical usesEdited by M Corredig, University of Guelph, Canada
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 182
- summarises modern approaches to the separation of dairy components and the manufacture of dairy ingredients
- assesses advances in both the biological and technological functionality of dairy components
- examines the application of dairy components in both food and non-food products
- reviews the latest research in this dynamic area of development
Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. New applications for dairy ingredients are also being found. Dairy-derived ingredients reviews the latest research in these dynamic areas.
Part one covers modern approaches to the separation of dairy components and manufacture of dairy ingredients. Part two focuses on the significant area of the biological functionality of dairy components and their nutraceutical applications, with chapters on milk oligosaccharides, lactoferrin and the role of dairy in food intake and metabolic regulation, among other topics. The final part of the book surveys the technological functionality of dairy components and their applications in food and non-food products. Dairy ingredients and food flavour, applications in emulsions, nanoemulsions and nanoencapsulation, and value-added ingredients from lactose are among the topics covered.
With its distinguished editor and international team of contributors, Dairy-derived ingredients is an essential guide to new developments for the dairy and nutraceutical industries, as well as researchers in these fields.
ISBN 1 84569 465 1
ISBN-13: 978 1 84569 465 4
October 2009
712 pages 234 x 156mm hardback
£180.00 / US$305.00 / €215.00
Usually dispatched within 24 hours
About the editor
Milena Corredig is Professor in the Department of Food Science at the University of Guelph, Canada. She holds the Ontario Dairy Council/Natural Sciences and Engineering Research Council of Canada Industrial Research Chair in Dairy Technology and the Canada Research Chair in Food Nanostructures.
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Contents
PART 1 MODERN APPROACHES TO THE SEPARATION OF DAIRY COMPONENTS AND MANUFACTURE OF DAIRY INGREDIENTS
PART 2 BIOLOGICAL FUNCTIONALITY OF DAIRY COMPONENTS AND NUTRACEUTICAL APPLICATIONS
PART 3 TECHNOLOGICAL FUNCTIONALITY OF DAIRY COMPONENTS AND FOOD AND NON-FOOD APPLICATIONS
PART 1 MODERN APPROACHES TO THE SEPARATION OF DAIRY COMPONENTS AND MANUFACTURE OF DAIRY INGREDIENTS
Novel approaches for the separation of dairy components and manufacture of dairy ingredients
U Kulozik, Technische Universität München, Germany
- Introduction
- State-of-the-art separation techniques
- Process intensification by hybrid processes
- Alternative membrane processing concepts
- References
Understanding the factors affecting spray-dried dairy powder properties and behaviour
P Schuck, INRA, France
- Introduction
- Principles of spray drying
- Properties and qualities of dairy powders
- Effects of spray drying parameters on powder properties
- Control and improvement of powder properties
- Conclusions and future trends
- References
Production and enrichment of bioactive peptides derived from milk proteins
L Vercruysse, J Van Camp, K Dewettinck and G Smagghe, Ghent University, Belgium
- Introduction
- Enzymatic hydrolysis
- Microbial fermentation
- Enrichment of bioactive peptides
- Future trends
- Acknowledgement
- Sources of further information and advice
- References
Processing means for milkfat fractionation and production of functional compounds
M Sichien, N Thienpont, E Fredrick, T Trung Le, J Van Camp and K Dewettinck, Ghent University, Belgium
- Introduction
- Overview of milk lipids
- Milk fat modification
- Milk fat minor components
- Nutritional properties of dairy fats
- Acknowledgements
- References
Modern approaches to lactose production
R J Durham, University of Western Sydney, Australia
- Introduction
- Whey and permeate pretreatments
- Lactose crystallisation processes
- Post handling - separation, washing and drying crystals
- Specialized pharmaceutical products
- Lactose standards and specifications
- Mother liquor
- Applications and functionality of lactose
- Current and future trends
- Sources of further information and advice
- References
PART 2 BIOLOGICAL FUNCTIONALITY OF DAIRY COMPONENTS AND NUTRACEUTICAL APPLICATIONS
Studies of biological function and structure of casein micelles and future implications
P Qi, USDA, Agricultural Research Service, USA
- Introduction
- Brief review of proposed models for casein micelles
- Synthesis and secretion of caseins
- Studies on the structure of casein micelles
- Future trends
- References
Glycosylated dairy components: Their roles in nature and ways to make use of their biofunctionality in dairy products
I Recio, F J Moreno and R López-Fandiño, Instituto de Fermentaciones Industriales (CSIC), Spain
- Introduction: Glycosylation of milk proteins
- k-casein and caseinmacropeptide
- Glycosylated whey proteins
- Glycoproteins associated with the milk-fat globule membrane (MFGM)
- Conclusions and future trends
- Acknowledgements
- References
Application of dairy-derived ingredients in food intake and metabolic regulation
T Akhavan, S Panahi, G H Anderson and B L Luhovyy, University of Toronto, Canada
- Introduction
- Dairy derived ingredients
- Relationship between milk and chronic disease
- Dairy components and their effect on satiety and food intake regulation
- Dairy-based functional foods
- Conclusion
- Notation
- References
Bioactive milk protein and peptide functionality
R Kekkonen, Valio Ltd and University of Helsinki, Institute of Biomedicine and K Peuhkuri, Netnut and University of Helsinki, Institute of Biomedicine, Finland
- Introduction
- Major bioactive milk proteins and peptides
- Health-promoting properties of bioactive milk proteins and peptides
- Future trends
- Sources of further information and advice
- References
Bovine milk immunoglobulins against microbial human diseases
H J Korhonen and P Marnila, MTT Agrifood Research Finland, Finland
- Introduction
- Properties of immunoglobulins
- Production and isolation of immunoglobulins
- Applications of immunoglobulins
- Future trends
- References
Lactoferrin for human health
P Marnila and H J Korhonen, MTT Agrifood Research Finland, Finland
- Introduction
- Antimicrobial activities
- Cancer prevention and immunological effects
- Other biological activities
- Applications and safety aspects
- References
Harnessing milk oligosaccharides for nutraceutical applications
R Hickey, Moorepark Food Research Centre, Teagasc, Ireland
- Introduction
- Composition of oligosaccharides in milk
- Nutraceutical potential of milk oligosaccharides
- Isolation of milk oligosaccharides for use as food additives
- Commercial products containing milk oligosaccharides
- Perspectives and future trends
- References
Lipids from milk fat globule membrane as a health ingredient: composition, properties and technological aspects
S Mezouari and Y Pouliot, Université Laval and M Britten, Agriculture and Agri-Food Canada, Canada
- Introduction
- Composition of the milk-fat globule membrane lipids
- Separation of milk-fat globule membrane lipids
- Effect of processing on milk-fat globule membrane lipids
- Beneficial effects of milk-fat globule membrane lipids
- Conclusion and perspectives
- References
PART 3 TECHNOLOGICAL FUNCTIONALITY OF DAIRY COMPONENTS AND FOOD AND NON-FOOD APPLICATIONS
Molecular understanding of the interaction of dairy proteins with other food biopolymers
M Corredig, University of Guelph, Canada
- Introduction
- Interpolymer complexes: Interactions of polysaccharides with whey proteins or sodium caseinate
- Interactions of casein micelles with polysaccharide
- Polysaccharides interactions with milk proteins adsorbed at oil-water interfaces
- Conclusions
- References
Optimizing functional properties of milk proteins by enzymatic cross-linking
T Huppertz, NIZO food research, The Netherlands
- Introduction
- Functional properties of milk proteins
- Enzymatic cross-linking of milk proteins
- Physicochemical properties of cross-linked milk proteins
- Gelation properties of milk systems subjected to enzymatic cross-linking
- Emulsification properties of cross-linked milk proteins
- Conclusions
- References
Improving technological and functional properties of milk by high pressure processing
A L Kelly, K I Kothari and D D Voigt, University College Cork, Ireland and T Huppertz, NIZO Food Research, The Netherlands
- Introduction to high-pressure (HP) processing in the food industry
- Effects of high-pressure treatment on constituents and properties of milk
- Applications of high-pressure treatment in processing liquid milk
- High-pressure treatment of milk for the manufacture of acid-coagulated milk products
- High-pressure treatment of milk for cheese manufacture
- High-pressure treatment of milk for ice-cream manufacture
- Commercial prospects for high-pressure in the dairy industry
- Conclusion
- References
Impact of dairy ingredients on the flavour profiles of foods
M Drake, J Wright, M Whitson and M Lloyd, North Carolina State University, USA
- Defining flavour of dried ingredients
- Sources of flavours in dried dairy ingredients
- Flavour carry-through with dried dairy ingredients
- Future trends
- References
Production of dairy aromas and flavors: New directions
M Sibeijn, Dishman Netherlands B.V. and J A Wouters, NIZO food research, The Netherlands
- Introduction
- Production methods for dairy aromas and flavors
- Downstream processing of dairy aromas and flavours
- References
Dairy ingredients in non-dairy food systems
B T O’Kennedy, Moorepark Food Research Centre, Teagasc, Ireland
- Introduction to dairy ingredients and their potential use in other food systems
- Functionality of dairy ingredients
- Dairy ingredients in food systems
- Bakery products
- Future trends
- References
The role of dairy ingredients in processed cheese products
T P Guinee, Moorepark Food Research Centre, Teagasc, Ireland
- Introduction
- Processes cheese types and permitted ingredients
- Manufacture of processed cheese products
- Effects of different ingredients on properties of processed cheese products
- Conclusions
- References
Emulsions and nanoemulsions using dairy ingredients
P Wilde, Institute of Food Research, UK
- Introduction
- Emulsion formation and stability
- Dairy ingredients as emulsifiers
- Effects of food processing
- Improving functionality
- Future trends
- Sources of further information and advice
- References
Using dairy ingredients for micro and nanoencapsulation
C M Oliver and M-A Augustin, Food Science Australia, Australia
- Introduction
- Designing encapsulated ingredients
- Encapsulating properties of dairy ingredients
- Encapsulated systems utilizing dairy ingredients as encapsulants
- Future trends
- Sources of further information and advice
- References
Using dairy ingredients to produce edible films and biodegradable packaging materials
P M Tomasula, USDA, Agricultural Research Service, USA
- Introduction
- The milk proteins used for film formation
- Edible films and coatings made from casein or whey proteins
- Improvements to edible films
- Milk proteins in composite films
- Modifying the properties of edible films through processing
- Potential applications
- Future trends
- Sources of further information and advice
- References
Transformation of lactose for value-added ingredients
A H J Paterson, Massey University, New Zealand and S J Kellam, Hilmar Cheese Company, USA
- Introduction
- Galacto-oligosaccharides
- Lactulose
- Lactitol
- Lactobionic acid
- Hydrolysed lactose
- Tagatose
- Lactose as a fermentation substrate
- References
Protein interactions and functionality of milk protein products
H Singh, Massey University, New Zealand
- Introduction
- Milk protein products and powders
- Protein interactions during the manufacture of skim milk powder and milk protein concentrate powders
- Protein interactions during the manufacture of whey protein and casein products
- Functional properties and applications of milk protein products
- References