Biochemistry of Milk Processing

A. L. Kelly; P. F. Fox

doi:10.1002/9781118308035.ch25

Biochemistry of Milk Processing

A. L. Kelly
, P. F. Fox

School of Food and Nutritional Sciences

University College Cork

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

Milk is subjected to a wide range of processes before consumption directly or in the form of the very wide range of modern dairy products. Primary objectives of processing involve rendering milk microbiologically safe or stable (e.g., pasteurisation, ultra-high temperature (UHT) milk), isolation of valuable components (e.g., whey proteins, caseins) and conversion to other forms (e.g., cheese, yoghurt, enzymatic hydrolysates). All such processes applied to milk have very significant effects on the properties and distribution of food constituents. The principal families of dairy products, which may be produced from milk, and their principles of production, are described in this chapter.

Original language	English
Title of host publication	Food Biochemistry and Food Processing
Subtitle of host publication	Second Edition
Publisher	Wiley-Blackwell
Pages	465-490
Number of pages	26
ISBN (Print)	9780813808741
DOIs	https://doi.org/10.1002/9781118308035.ch25
Publication status	Published - 26 Apr 2012

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

Keywords

Biochemistry of milk processing
Casein isolation, casein and whey proteins, technological recovery
Cheese ripening acceleration, and changes
Cheese, fermented milks, milk coagulation and casein
HP, HPH, pulsed electric field, novel technologies
Maillard reaction, and lactose, amino group reaction
Milk evaporation, drying, the preheating of the feed
Milk lipids, triglycerides and MFGM stable o/w emulsion
Thermal processing of milk, and heat-induced changes
Whey powders in food, demineralization by ion exchange

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10.1002/9781118308035.ch25

Cite this

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abstract = "Milk is subjected to a wide range of processes before consumption directly or in the form of the very wide range of modern dairy products. Primary objectives of processing involve rendering milk microbiologically safe or stable (e.g., pasteurisation, ultra-high temperature (UHT) milk), isolation of valuable components (e.g., whey proteins, caseins) and conversion to other forms (e.g., cheese, yoghurt, enzymatic hydrolysates). All such processes applied to milk have very significant effects on the properties and distribution of food constituents. The principal families of dairy products, which may be produced from milk, and their principles of production, are described in this chapter.",

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KW - Casein isolation, casein and whey proteins, technological recovery

KW - Cheese ripening acceleration, and changes

KW - Cheese, fermented milks, milk coagulation and casein

KW - HP, HPH, pulsed electric field, novel technologies

KW - Maillard reaction, and lactose, amino group reaction

KW - Milk evaporation, drying, the preheating of the feed

KW - Milk lipids, triglycerides and MFGM stable o/w emulsion

KW - Thermal processing of milk, and heat-induced changes

KW - Whey powders in food, demineralization by ion exchange

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SN - 9780813808741

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EP - 490

BT - Food Biochemistry and Food Processing

PB - Wiley-Blackwell

ER -

Biochemistry of Milk Processing

Abstract

UN SDGs

Keywords

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