Dairy products chemistry

Jaros, D., Partschefeld, C., Henle, T., and Rohm, H. (2006). Transglutaminase in dairy products Chemistry, physics, applications. ]. Texture Stud. 37,113-155. 

Jaros D, Partschefeld C, Henle T, Rohm H (2006) Transglutaminase in dairy products chemistry, physics, applications. J Texture Stud 37 113-155... 

KRISTENSEN D, krOger-ohlsen m V and SKIBSTED L H (2002) Radical formation in dairy products Prediction of oxidative stability based on electron spin resonance spectroscopy, in Morello M J, Shahidi F Ho CT Free Radicals in Food, Chemistry, Nutrition and Health Effects, ACS Symposium Series 807, Washington D C, 114-25. 

To facilitate the reader, the structure of various molecules mentioned frequently in the text are given in appendices but we emphasize that a good general knowledge of chemistry and biochemistry is assumed. The chemical composition of the principal dairy products is also included. 

Keeney, P. G. and Kroger, M. 1974. Frozen dairy products. In Fundamentals of Dairy Chemistry, B.H. Webb, A. H. Johnson and J.A. Alford (Editors). AVI Publishing Co., Westport, Conn., pp. 873-913. 

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fundamentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention Nutritive Value of Dairy Foods and Chemistry of Processing. Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, Vitamins of Milk and Frozen Dairy Products. Some of the material in these previous chapters has been incorporated into the new chapters furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufacture. 

These nutrients help your body absorb and use food. They also influence gland secretion and maintain a proper balance in your body s chemistry. Fruits, vegetables, meats, dairy products, and whole grain or enriched breads and cereals supply you with essential vitamins and minerals. If you eat a balanced diet containing a variety of fresh and unprocessed food, you probably don t need extra vitamins or minerals. However, if you are neglecting a portion of your diet, see your doctor about a supplement. 

Day, E.A. 1966. Role of milk lipids in flavors of dairy products. In Flavor Chemistry (R.F. Gould, ed.), pp. 94-120, American Chemical Society, Washington. 

Parliament, T.H., McGorrin, R.J. 2000. Critical flavor compounds in dairy products. In, Flavor Chemistry Industrial and Academic Research. (S.J. Risch, C-T. Ho, eds.), pp. 44-92, American Chemical Society Symposium Series 756, Amercian Chemical Society Books, Washington, DC. 

Simple and rapid spectroscopic methods, such as front-face fluorescence, attenuated total reflectance Fourier-transform infrared and nuclear magnetic resonance spectroscopies, have a great potential for investigation of the structure of fats in dairy products and of the relation between structure and texture. Although fluorescence, infrared and NMR spectroscopies are techniques, the theory and methodology of which have been exploited extensively in studies in both chemistry and biochemistry, the usefulness of these spectroscopies for molecular studies has not been yet fully recognized in food science. Fluorescence, infrared and NMR spectroscopies coupled... 

This text on milk lipids is the second in a series entitled Developments in Dairy Chemistry, the first being devoted to milk proteins. The series is produced as a co-ordinated treatise on dairy chemistry with the objective of providing an authoritative reference source for lecturers, researchers and advanced students. The biosynthesis, chemical, physical and nutritional properties of milk lipids have been reviewed in eight chapters by world experts. However, space does not permit consideration of the more product-related aspects of milk lipids which play major functional roles in several dairy products, especially cheese, dehydrated milks and butter. 

This compound and disparlure are both derivatives of fatty acids, molecules that featnre in many of the food problems people are so interested in now (and rightly so). Fatty acids in the diet are a popular preoccupation and the good and bad qualities of saturates, mo no unsaturates, and polyunsaturates are continually in the news. This too is organic chemistry. One of the latest molecules to be recognized as an anticancer agent in our diet is CLA (conjugated linoleic acid) in dairy products. 

The term scientific literature rather than purely chemical literature is used advisedly. The chemist in the dairy industry finds himself engaged with far more than pure chemistry. It is impossible to put exact limits on the dairy chemistry field. As an example, while a dairy chemist is not necessarily also a microbiologist, he is obviously interested in the chemical changes brought about in dairy products by inherent or added microbiological flora. Hence, according to his particular field of interest, he must be prepared to follow pertinent work in microbiology, biochemistry, nutrition, and kindred sciences. 

The chemistry and physical properties of meat and dairy products have not yet been subjected to the thorough examination by NMR that some other products and substances have been. Nevertheless there is sufficient in the literature to indicate that such a thorough examination would be well worthwhile. The publications available make use, to a large extent, of31P NMR, and exemplify the power of NMR to concentrate on a particular group of chemicals in a particular physical state. Both milk and meat contain solid-like and liquid-like phases and... 

Dairy products represent a different challenge as the extraction of fat is characterised by the formation of fat-protein emulsion and, in the case of cheese samples for example, is plagued by severe interference from casein. Conventional chemistry would prescribe the concurrent use of heat and aqueous alkali solutions (e.g., KOH or NH4OH) to dissolve the protein and to free the fal which can then be separated, collected, washed and dried. Not surprisingly current AOAC methods are based upon such principles. Generally, the samples are heated in presence of alkali solution in solvents such as diethyl ether and petroleum ether. Ethanol is also used to minimise the formation of emulsion, to further assist in breaking up fat-protein interactions, and to precipitate the proteins. 

Karoui, R. De Baerdemaeker, J. (2006). A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products. Food Chemistry Vol.102, pp. 621-640 ... 

The healthy development of the agri- and bio-technical sectors had its roots in the last three decades of the 19th century when chemists, pharmacists and bacteriologists assisted the new dairy cooperatives in order to turn the dairies into small chemical industries. One of the most successful of the new generation of applied scientists was Sigurd Orla-Jensen, a specialist in the chemistry and bacteriology of cheeses and the country s (and indeed the world s) first professor of biotechnical chemistry. There is a nice parallel between the development in production of dairy products in Denmark and Finland, where Virtanen played a role not unlike that of Orla-Jensen in Denmark. However, whereas the Finnish cooperatives established their own research laboratory. 

Belitz, H.D. Grosch, W. Schieberle, P. Milk and dairy products. In Food Chemistry, 3rd Ed. (revised) Belitz, H.D. Grosch, W. Schieberle, P., Eds. Springer-Verlag Berlin, 2004 505-549. 

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