Advanced Dairy Chemistry

<p>Chapter 1<br>Manufacture and properties of dairy powders<br>A.L. Kelly and P.F. Fox</p><p>Chapter 2<br>Functional milk proteins production and utilization: casein-based ingredients<br>A. Carr and M. Golding</p><p>Chapter 3 <br>Functional Milk Proteins: Production and Utilization. Whey-Based Ingredients<br>N. Bansal and B. Bhandari</p><p>Chapter 4<br>Rehydration and solubility characteristics of high-protein dairy powders<br>S.V. Crowley, A.L. Kelly, P. Schuck, R. Jeantet, and J.A. O’Mahony</p><p><br>Chapter 5<br>Emulsions and foams stabilised by milk proteins<br>A. Sarkar and H. Singh</p><p>Chapter 6<br>Heat-induced denaturation, aggregation and gelation of whey proteins<br>A. Brodkorb, T. Croguennec, S. Bouhallab, and J. J. Kehoe</p><p><br>Chapter 7 <br>Heat stability of milk<br>T. Huppertz</p><p><br>Chapter 8<br>Sensory Properties of Milk Protein Ingredients<br>T.J. Smith, R.E. Campbell, M.A. Drake</p><p>Chapter 9<br>Ethanol Stability and Milk Composition<br>D.S. Horne</p><p><br>Chapter 10<br>Protein stability in sterilised milk and milk products<br>H. Deeth and M. Lewis</p><p><br>Chapter 11<br>Enzymatic Coagulation of Milk  <br>M. Corredig and E. Salvatore</p><p>Chapter 12<br>Acid coagulation of milk<br>J.A. Lucey </p><p>Chapter 13<br>Milk Proteins in Ice Cream<br>H.D. Goff</p><p><br>Chapter 14<br>Protein in cheese and cheese products: structure-function relationships<br>T.P. Guinee</p><p><br>Chapter 15 <br>Milk protein hydrolysates and bioactive peptides<br>A.B. Nongonierma, M.B. O’Keeffe and R.J. FitzGerald<br></p>