Biochemistry of Milk Products 1st Edition by Andrews, Varley ISBN 1855737752 9781855737754

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ISBN 10:       1855737752
ISBN 13: 978-1855737754
Author:        A T Andrews, J R Varley

Biochemistry of Milk Products 1st Table of contents:

Chapter 1: Proteolysis in Cheese during Ripening

1. Introduction
2. Cheese Ripening Agents and Their Contribution to Proteolysis
3. Specificity of the Principal Proteinases and Peptidases in Cheese
4. Proteolysis in Cheddar Cheese
5. Death and Lysis of Lactococcus in Cheddar Cheese
6. Significance of Non-Starter Lactic Acid Bacteria (NSLAB) in Cheddar Cheese
7. Conclusions
8. Acknowledgements
9. References

Chapter 2: Manipulation of Proteolysis in Lactococcus lactis

1. Introduction
2. The Proteolytic System
3. The Genes
4. The Genetic Tools
5. Manipulation of Proteolysis by L. lactis
6. References

Chapter 3: New Starter Cultures for Cheese Ripening

1. Introduction
2. Starter Cultures
3. New Starters from New Science
4. Conclusion
5. Bibliography

Chapter 4: Engineering Pivotal Proteins for Lactococcal Proteolysis

1. Introduction
2. Essential Features of the L. lactis Proteolytic System
3. Structure and Modelling of the L. lactis SK11 Proteinase
4. Engineering the SK11 Proteinase
5. Engineering of Aminopeptidase N
6. Concluding Remarks
7. Acknowledgements
8. References

Chapter 5: Protein Engineering and Preliminary X-Ray Analysis of CHY155-165RHI Loop Exchange Mutant

1. Introduction
2. Protein Engineering
3. Conclusion

Chapter 6: Peptidases from Lactococci and Secondary Proteolysis of Milk Proteins

1. Introduction
2. Primary Hydrolysis of Milk Proteins
3. Secondary Hydrolysis
4. Lactococcal Peptidases
5. Current Position on Peptidases
6. Future Areas of Research
7. Conclusions
8. References

Chapter 7: Functional Milk Protein Products

1. Introduction
2. Production of Caseins and Caseinates
3. Co-precipitate Production
4. Production of Milk Protein Concentrates
5. Genetically Engineered Milk Proteins
6. Bibliography

Chapter 8: Protein Engineering Studies of ß-Lactoglobulin

1. Introduction
2. Background
3. The Structure of ß-Lactoglobulin
4. Cloning and Expression
5. Binding Studies
6. The Sulphydryl Group
7. Conclusions
8. Acknowledgements
9. References

Chapter 9: Functional Properties of Chhana Whey Products

1. Introduction
2. Materials
3. Methods
4. Results
5. Conclusions
6. References

Chapter 10: Thermal Aggregation of Whey Protein Concentrates under Fluid Shear Conditions

1. Introduction
2. Materials and Methods
3. Results and Discussion
4. Conclusions
5. Acknowledgements
6. References

Chapter 11: Debittering of α-Casein Hydrolysates by a Fungal Peptidase

1. Summary
2. Introduction
3. Materials and Methods
4. Results and Discussion
5. Conclusions
6. References

Chapter 12: The Effect of Thermisation on the Thermal Denaturation of γ-Glutamyltranspeptidase

1. Introduction
2. Materials and Methods
3. Results and Discussion
4. References

Chapter 13: Keeping Quality of Pasteurised and High Pasteurised Milk

1. Introduction
2. Experimental Conditions
3. Discussion and Conclusions
4. References

Chapter 14: Fouling and UHT Processing

1. Abstract
2. Introduction
3. Design Objectives
4. Description of the Apparatus
5. Instrumentation
6. Cleaning
7. References

Chapter 15: Ultrafiltration of Sweet Cream Buttermilk

1. Introduction
2. Materials and Methods
3. Results
4. Discussion and Conclusions
5. References

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