Abstract
Mammalian milk is a highly complex physicochemical system, containing colloidal proteins (the casein micelle) and emulsified lipids, as well as dissolved lactose, minerals, vitamins and minerals. The properties of milk, and the products made or isolated from milk, are very much determined by the properties of its constituents. These properties are particularly relevant when milk is processed, for example through denaturation of proteins, oxidation, hydrolysis of proteins and lipids, or Maillard reactions involving lactose. In this chapter, the principal families of milk constituents, and their most significant characteristics, are described.
| Original language | English |
|---|---|
| Title of host publication | Food Biochemistry and Food Processing |
| Subtitle of host publication | Second Edition |
| Publisher | Wiley-Blackwell |
| Pages | 442-464 |
| Number of pages | 23 |
| ISBN (Print) | 9780813808741 |
| DOIs | |
| Publication status | Published - 26 Apr 2012 |
Keywords
- Lactose in fermented dairy products
- Lactose in food applications, agglomerating/free-flowing agents
- Lactose, and lactose intolerance, galactosemia
- Lactose, chemical and physico-chemical
- Lipid oxidation, and dairy product instability
- Milk constituents, chemistry and biochemistry
- Milk fat, and rheological properties
- Nutritional aspects of lactose