Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing in Food Science, Technology and Nutrition)

Front Matter......Page 1
Part III. Technological Functionality of Dairy Components, and Food and Non-Food Applications......Page 0
Preface......Page 3
Contributor Contact Details......Page 6
Table of Contents......Page 11
20704_01.pdf......Page 19
1.1 Introduction......Page 20
1.2.1 Interfacial Effects in the Separation of Dairy Components by Means of Membrane Techniques......Page 23
1.2.2 Separation of Dairy Components by Means of Chromatography......Page 27
1.3.1 Thermal Separation of Whey Proteins in Combination with Membranes......Page 28
1.3.3 Membrane Adsorption Chromatography for the Separation of Proteins and Peptides from Whey......Page 29
1.4.1 Membrane Filtration with Uniform Transmembrane Pressure Difference......Page 34
1.4.2 Gradient Membranes......Page 35
1.4.3 Dynamic Membrane Systems......Page 37
1.4.4 Electric Field Assisted Membrane Techniques......Page 39
References......Page 40
2.1 Introduction......Page 41
2.2 Principles of Spray Drying......Page 43
2.3.1 Physical Properties......Page 49
2.3.2 Physico-Chemical Properties......Page 54
2.4.1 During Spray Drying......Page 56
2.4.3 During Rehydration......Page 59
2.5.1 Availability of Water......Page 61
2.5.2 Process Improvement......Page 62
2.6 Conclusions and Future Trends......Page 64
References......Page 65
3.1.1 Defining Bioactive Peptides......Page 68
3.1.3 Necessity to Release Bioactive Peptides from Milk Proteins......Page 69
3.2 Enzymatic Hydrolysis......Page 70
3.3 Microbial Fermentation......Page 72
3.4.1 Membrane Processing......Page 75
3.4.2 Chromatography......Page 77
3.4.3 Precipitation......Page 78
3.6 Acknowledgement......Page 79
References......Page 80
4.1 Introduction......Page 85
4.2 Overview of Milk Lipids......Page 86
4.2.1 Major Components......Page 87
4.2.3 Factors Influencing the Milk Lipids Composition......Page 88
4.3.1 Introduction......Page 89
4.3.2 Fractionation......Page 90
4.3.3 Interesterification......Page 100
4.4.1 Downstream Processing of Polar Lipids......Page 103
4.4.2 Technological Functionalities......Page 108
4.5 Nutritional Properties of Dairy Fats......Page 111
References......Page 112
5.1 Introduction......Page 120
5.1.1 Properties of Lactose......Page 121
5.1.2 Current Lactose Manufacturing Processes......Page 123
5.2.1 Whey - Feedstock for Lactose Manufacture......Page 125
5.2.3 Precipitation Treatments to Remove Calcium and Phosphorus......Page 127
5.2.4 Nanofiltration Treatments to Remove Monovalent Ions......Page 129
5.2.6 Ion Exchange Demineralisation or Softening of Permeates......Page 131
5.2.7 Chromatography Purification of Lactose......Page 133
5.2.8 Decolourisation by Activated Carbon or Resin Adsorption......Page 135
5.3.1 Fundamentals of Lactose Crystallisation......Page 136
5.3.2 Effect of Impurities on Lactose Crystallisation......Page 138
5.3.3 Innovations in Lactose Crystallisation......Page 140
5.4.1 Decanting and Washing Crystals......Page 142
5.4.3 Grinding and Milling......Page 143
5.5.1 Spray-Dried Lactose......Page 144
5.5.3 Dry Powder Inhalers......Page 145
5.6.1 Standards for Lactose......Page 146
5.7 Mother Liquor......Page 147
5.8 Applications and Functionality of Lactose......Page 149
5.9 Current and Future Trends......Page 150
References......Page 152
20704_06.pdf......Page 162
6.1 Introduction......Page 163
6.2.1 Protein Composition of Skim Milk......Page 164
6.2.2 The Submicelle Theory of Casein Structure......Page 166
6.2.3 Casein Micelle Models with an Internal Gel Matrix......Page 167
6.3.1 Cell Physiology......Page 168
6.3.2 Protein Synthesis and Secretion: Overview......Page 169
6.3.3 Protein Synthesis and Secretion: Details in the ER Lumen......Page 170
6.3.4 Protein Synthesis and Secretion: Details in the Golgi Vesicles......Page 174
6.4.1 Electron Microscopy......Page 176
6.4.3 Scattering Studies......Page 178
6.5 Future Trends......Page 179
References......Page 180
7.1 Introduction: Glycosylation of Milk Proteins......Page 186
7.2 kappa-Casein and Caseinmacropeptide......Page 187
7.2.1 Bioactivity of Glycosylated Caseinmacropeptide......Page 190
7.2.2 Nutritional and Biological Activities That Do Not Depend on Glycosylation......Page 193
7.3 Glycosylated Whey Proteins......Page 194
7.3.1 Lactoferrin......Page 195
7.3.2 alpha-Lactalbumin......Page 196
7.3.3 Immunoglobulins......Page 198
7.3.4 Antimicrobial Milk Enzymes: Lactoperoxidase and Lysozyme......Page 200
7.4 Glycoproteins Associated with the Milk-Fat Globule Membrane (MFGM)......Page 201
7.4.1 Butyrophilin (BTN)......Page 202
7.4.2 Mucin-Like Glycoproteins......Page 206
7.4.3 Periodic Acid/Schiff (PAS 6/7)......Page 208
7.4.4 Cluster of Differentiation (CD36)......Page 209
7.4.5 Component-3 of the Proteose Peptone Fraction (PP3)......Page 210
References......Page 212
8.1 Introduction......Page 228
8.2 Dairy-Derived Ingredients......Page 229
8.2.1 Milk Proteins and Peptides......Page 230
8.2.3 Milk Fats......Page 232
8.3 Relationship between Milk and Chronic Diseases......Page 236
8.3.1 Milk and Obesity......Page 237
8.3.3 Milk and the Metabolic Syndrome......Page 238
8.3.4 Milk and Dysglycemia......Page 239
8.4.1 The Role of the Central Nervous System in Satiety and Food Intake Regulation......Page 240
8.4.3 Dairy Components and Their Effect on Satiety and Food Intake Regulation......Page 241
8.5 Dairy-Based Functional Foods......Page 243
References......Page 245
9.1 Introduction......Page 254
9.2 Major Bioactive Milk Proteins and Peptides......Page 255
9.2.1 Safety......Page 257
9.3.1 Effects on the Cardiovascular System......Page 258
9.3.2 Effects on the Immune System......Page 263
9.3.3 Effects on the Nervous System......Page 265
9.3.4 Effects on the Gastrointestinal Tract......Page 266
9.3.5 Effects on Body Composition......Page 267
9.4 Future Trends......Page 270
References......Page 271
10.1 Introduction......Page 285
10.2.1 Structure and Physicochemical Properties......Page 286
10.2.2 Biological Activities......Page 288
10.3 Production and Isolation of Immunoglobulins......Page 291
10.4.2 Proteolysis of Immunoglobulins in the Gastrointestinal Tract......Page 293
10.4.3 Efficacy of Immune Milk Preparations against Microbial Pathogens......Page 295
10.5 Future Trends......Page 300
References......Page 301
11.1 Introduction......Page 306
11.2.1 Antibacterial Effects and Mechanisms......Page 307
11.2.2 Antiviral Activities......Page 309
11.2.3 Antifungal Activities......Page 310
11.3 Cancer Prevention and Immunological Effects......Page 311
11.4 Other Biological Activities......Page 313
11.5 Applications and Safety Aspects......Page 314
References......Page 318
12.1 Introduction......Page 324
12.2 Composition of Oligosaccharides in Milk......Page 326
12.3.1 Prebiotic Activity......Page 328
12.3.2 Antiadhesion Effects of Milk Oligosaccharides......Page 330
12.3.3 Anti-Inflammatory Properties of Milk Oligosaccharides......Page 336
12.3.4 Glycome Modification by Milk Oligosaccharides......Page 340
12.3.5 The Role of Milk Oligosaccharides in Brain Development......Page 341
12.3.6 Growth-Related Characteristics of Intestinal Cells......Page 343
12.3.7 Uncharacterized Effects of Milk Oligosaccharides......Page 344
12.4 Isolation of Milk Oligosaccharides for Use as Food Additives......Page 345
12.5 Commercial Products Containing Oligosaccharides......Page 346
References......Page 347
13.1 Introduction......Page 360
13.2.1 Triglycerides......Page 361
13.2.2 Phospholipids......Page 364
13.2.3 Sterols......Page 366
13.2.4 Vitamin E......Page 367
13.2.5 Carotenoids and Vitamin A......Page 368
13.3 Separation of Milk Fat Globule Membrane Lipids......Page 369
13.4 Effect of Processing on Milk Fat Globule Membrane Lipids......Page 370
13.5 Beneficial Effects of Milk-Fat Globule Membrane Lipids......Page 372
References......Page 374
20704_14.pdf......Page 384
14.1 Introduction......Page 385
14.2 Interpolymer Complexes: Interactions of Polysaccharides with Whey Proteins or Sodium Caseinate......Page 388
14.3 Interactions of Casein Micelles with Polysaccharides......Page 392
14.4 Polysaccharides Interactions with Milk Proteins Adsorbed at Oil-Water Interfaces......Page 397
References......Page 402
15.1 Introduction......Page 408
15.2.1 Gelation Properties of Milk Proteins......Page 409
15.3.1 Transglutaminase-Induced Cross-Linking of Milk Proteins......Page 412
15.3.2 Tyrosinase and Laccase-Induced Cross-Linking of Milk Proteins......Page 415
15.4.1 Casein Micelles......Page 417
15.4.2 Sodium Caseinate......Page 418
15.5.1 Acid-Induced Gelation......Page 419
15.5.2 Rennet-Induced Gelation......Page 420
15.5.3 Heat-Induced Gelation of Milk......Page 423
15.6 Emulsification Properties of Cross-Linked Milk Proteins......Page 424
15.7 Conclusions......Page 425
References......Page 426
16.1 Introduction to High-Pressure Processing in the Food Industry......Page 431
16.2.1 Effect of High Pressure on Physico-Chemical Equilibria......Page 433
16.2.2 Effect of High Pressure on Milk Salts......Page 434
16.2.3 Effect of High Pressure on Caseins and Casein Micelles......Page 435
16.2.4 Effect of High Pressure on Whey Proteins......Page 437
16.2.5 Effects of High Pressure on Milk Fat......Page 438
16.3 Applications of High-Pressure Treatment in Processing Liquid Milk......Page 439
16.4.1 Impact of High-Pressure Treatment on Yoghurt Microstructure and Texture......Page 440
16.5 High-Pressure Treatment of Milk for Cheese Manufacture......Page 442
16.7 Commercial Prospects for High-Pressure Processing in the Dairy Industry......Page 446
16.8 Conclusion......Page 448
References......Page 449
17.1 Defining Flavor of Dried Ingredients......Page 456
17.2 Sources of Flavors in Dried Dairy Ingredients......Page 457
17.3 Flavor Carry-Through with Dried Dairy Ingredients......Page 477
17.4 Future Trends......Page 479
References......Page 480
18.1 Introduction......Page 484
18.2.1 Fermentation......Page 485
18.3.1 Traditional Methods......Page 486
18.3.2 Distillation Techniques......Page 487
18.3.3 Membrane Technologies......Page 488
18.4 Future Trends......Page 490
References......Page 494
19.1 Introduction to Dairy Ingredients and Their Potential Use in other Food Systems......Page 496
19.1.1 Whole and Skimmed Milk Powder......Page 498
19.1.2 Casein-Based Ingredients......Page 499
19.1.3 Whey Protein Based Ingredients......Page 500
19.1.5 Lactose......Page 502
19.2.1 Effect of pH, Ionic Strength, Ionic Species, Temperature......Page 503
19.2.2 Emulsification......Page 504
19.2.3 Gelation......Page 505
19.2.5 Ethanol Stability......Page 506
19.3.1 Processed Meat Products......Page 507
19.3.2 Food Emulsions......Page 509
19.3.3 Chocolate and Confectionary......Page 514
19.4.1 Bread......Page 516
19.5 Future Trends......Page 517
References......Page 518
20.1 Introduction......Page 521
20.2 Processed Cheese Types and Permitted Ingredients......Page 523
20.3.1 Overview of Manufacture......Page 525
20.3.2 Principles of Manufacture......Page 526
20.4.1 Effect of Characteristics of Natural Cheese Used in Processing......Page 531
20.4.2 Milk Proteins......Page 536
20.4.3 Cheese Base (CB) and Ultrafiltered Milk Retentate (UFMR)......Page 544
20.5 Conclusions......Page 545
References......Page 547
21.1.1 Emulsions and Nanoemulsions......Page 553
21.1.2 Microemulsions and Macroemulsions......Page 554
21.2 Emulsion Formation and Stability......Page 555
21.2.1 Emulsion Formation......Page 556
21.2.2 Emulsification Methods......Page 557
21.2.3 Emulsion Stability......Page 558
21.3 Dairy Ingredients as Emulsifiers......Page 561
21.3.1 Milk Proteins......Page 562
21.3.2 Phospholipids......Page 566
21.4 Effects of Food Processing......Page 567
21.5 Improving Functionality......Page 571
21.6 Future Trends......Page 572
References......Page 573
22.1 Introduction......Page 579
22.2 Designing Encapsulated Ingredients......Page 580
22.3 Encapsulating Properties of Dairy Ingredients......Page 583
22.4.1 Milk Proteins......Page 584
22.4.2 Caseins......Page 585
22.4.3 Whey Proteins......Page 587
22.4.4 Milk Protein Hydrozylates......Page 592
22.4.5 Milkfat......Page 593
22.5 Future Trends......Page 594
References......Page 596
23.1.1 Food Packaging Films......Page 603
23.2.1 Casein and Caseinate Films......Page 604
23.2.2 Whey Protein Films......Page 606
23.3.1 Edible Film and Coatings Preparation......Page 607
23.3.2 Plasticizers......Page 608
23.3.3 Barrier and Mechanical Properties of Films......Page 609
23.4.1 Addition of Lipids or Waxes or Polysaccharides......Page 621
23.4.2 Cross-Linking of Milk Protein Films......Page 623
23.5 Milk Proteins in Composite Films......Page 627
23.6 Modifying the Properties of Edible Films through Processing......Page 628
23.7 Potential Applications......Page 629
23.8 Future Trends......Page 630
References......Page 633
24.1.1 Sources of Lactose......Page 639
24.3 Lactulose......Page 645
24.4 Lactitol......Page 646
24.5 Lactobionic Acid......Page 647
24.6 Hydrolyzed Lactose......Page 648
24.7 Tagatose......Page 649
24.8 Lactose as a Fermentation Substrate......Page 651
References......Page 652
25.1 Introduction......Page 658
25.2 Milk Protein Products and Powders......Page 660
25.3.1 Preheat Treatment......Page 664
25.3.2 Evaporation......Page 667
25.3.3 Concentration of Skim Milk by Ultra- and Diafiltration......Page 668
25.3.4 Spray Drying......Page 669
25.4.1 Whey Protein Products......Page 670
25.4.2 Casein Products......Page 671
25.5.1 Skim Milk Powders......Page 673
25.5.2 Milk Protein Powders......Page 678
25.6 References......Page 683
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