Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition

✍ Scribed by O. T. Oftedal (auth.), Paul L. H. McSweeney, Patrick F. Fox (eds.)

• Publisher: Springer US
• Year: 2013
• Tongue: English
• Leaves: 557
• Edition: 4
• Category: Library

✦ Synopsis

Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.

✦ Table of Contents

Front Matter....Pages i-xvii
Origin and Evolution of the Major Constituents of Milk....Pages 1-42
Milk Proteins: Introduction and Historical Aspects....Pages 43-85
Quantitation of Proteins in Milk and Milk Products....Pages 87-134
Chemistry of the Caseins....Pages 135-160
Higher Order Structures of the Caseins: A Paradox?....Pages 161-184
Casein Micelle Structure, Functions, and Interactions....Pages 185-209
β-Lactoglobulin....Pages 211-259
α-Lactalbumin....Pages 261-273
Immunoglobulins in Mammary Secretions....Pages 275-294
Lactoferrin....Pages 295-315
Minor Proteins, Including Growth Factors....Pages 317-335
Indigenous Enzymes of Milk....Pages 337-385
Interspecies Comparison of Milk Proteins: Quantitative Variability and Molecular Diversity....Pages 387-429
Genetics and Biosynthesis of Milk Proteins....Pages 431-461
Genetic Polymorphism of Milk Proteins....Pages 463-514
Nutritional Quality of Milk Proteins....Pages 515-538
Back Matter....Pages 539-548

✦ Subjects

Food Science; Protein Science; Microbiology