2. Chemical, Physical, and Functional Characteristics of Dairy Ingredients

  1. Ramesh C. Chandan PhD3 and
  2. Arun Kilara PhD4
  1. Stephanie R. Pritchard PhD1 and
  2. Kasipathy Kailasapathy PhD2

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch2

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Pritchard, S. R. and Kailasapathy, K. (2011) Chemical, Physical, and Functional Characteristics of Dairy Ingredients, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch2

Editor Information

  1. 3

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 4

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. 1

    University of Western Sydney, DC, Locked Bag 1797, South Penrith, New South Wales 1797, Australia

  2. 2

    School of Natural Sciences, Centre for Plant and Food Sciences, University of Western Sydney, DC, Locked Bag 1797, South Penrith, New South Wales 1797, Australia

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169

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Keywords:

  • chemical, physical, and functional characteristics - of dairy ingredients;
  • milk, a white lacteal secretion of mammary gland - neonates with required nutritional needs;
  • chemical properties of milk - milk constituents, chemical and physicochemical properties affecting their processing and functional characteristics;
  • milk constituents, same for all species - concentration of each constituent varying;
  • milk fat, contained in fat globules - protected by a membrane;
  • caseins, distinct disordered molecular structures - lacking disulfide bridges;
  • lactoferrin, a globular glycoprotein - 74 kDa binding to iron, two metal binding sites;
  • plasminogen, principal proteolytic enzyme in milk;
  • factors, affecting milk quality;
  • bioactivity of major peptide types

Summary

This chapter contains sections titled:

  • Milk

  • Dairy Ingredients

  • Milk Components and Other Definitions

  • Chemical Properties of Milk

  • Factors Affecting Composition, Quality, and Safety of Milk

  • Physical Properties of Milk

  • Functional Properties of Milk

  • Functional Dairy Ingredients for Food Applications

  • References