Handbook of dairy foods analysis

Introduction to analysis in the dairy industry / Patrick F. Fox -- Amino acids in dairy foods / M. Concepcion Aristoy and Fidel Toldra -- Peptides / Isidra Recio and Rosina Lopez-Fandino -- Milk Proteins / Jerzy Dziuba ... [et al.] -- Proteomics / Stefano Sforza, Valeria Cavatorta, and Rosangela Marchelli -- Carbohydrates / Nieves Corzo, Agustin Olano, and Isabel Martinez-Castro -- Triacylglycerols in dairy foods / Javier Fontecha, Manuela Juarez, and Miguel Angel De La Fuente -- Dairy polar lipids / Roeland Rombaut and Koen Dewettinck -- Fatty acids / Miguel Angel De La Fuente and Manuela Juarez -- Cholesterol / Zehra Guler and Young W. Park -- Organic Acids / Huimin Zhang and Lloyd E. Metzger -- Flavor formation / Barbara Dacampora Zellner ... [et al.] -- Microstructure / Isabel Hernando ... [et al.] -- Biosensors / Nora Adanyi -- Physical sensors and techniques / Colette C. Fagan and Colm P. O'Donnell -- Rheological properties and flavor release / Nathalie Cayot -- Determination of identity and quality of dairy products / Romdhane Karoui -- Determination of glycolysis / Gaspar Perez-Martinez -- Determination of proteolysis in cheese / N. Bansal, P. Piraino, and Paul L.H. McSweeney -- Determination of lipolysis / Kieran Kilcawley -- Characterization of lactic acid bacteria used as starter cultures / Teresa Requena And Carmen Pelaez -- Detection of bacteriophages in milk / Alfonso H. Magadan ... [et al.] -- Prebiotics / K.C. Mountzouris and P. Tsirtsikos -- Probiotics / Ana M. Gomes, Manuela E. Pintado, and F. Xavier Malcata -- Determination of water- and fat-soluble vitamins in infant formulae / Olivier Heudi -- Minerals and trace elements / Amparo Alegria -- Color / Laurent Dufosse and Patrick Galaup -- Texture / Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy -- Flavor / Barbara D'Acampora Zellner ... [et al.] -- Microbial flora / Effie Tsakalidou -- Spoilage detection / Maria Cristina Dantas Vanetti -- PCR-based methods for detection of foodborne bacterial pathogens in dairy products / Ilex Whiting ... [et al.] -- Mycotoxins and toxins / Carla Soler, Jose Miguel Soriano, and Jordi Manes -- Detection of adulterations: addition of foreign lipids and proteins / Saskia M. Van Ruth, Maria G. E. G. Bremer, and Rob Frankhuizen -- Detection of adulterations: identification of milk origin / Golfo Moatsou -- Residues of food contact materials / Emma L. Bradley and Laurence Castle -- Chemical contaminants: phthalates / Jiping Zhu, Susan P. Phillips, and Xu-Liang Cao -- Analysis of antibiotics in milk and its products / Jian Wang -- Environmental contaminants / Sara Bogialli and Antonio Di Corcia -- Allergens \ Virginie Tregoat and Arjon J. Van Hengel -- Amines / Tomas Komprda and Vlastimil Dohnal.

"Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed."--Publisher's description.