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.
Co-Edited by Fidel Toldra – Recipient of the 2010 Distinguished Research Award from the American Meat Science Association
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.
Covers the Gamut of Dairy Analysis Techniques 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.
Written by an International Panel of Distinguished Contributors
Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
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, Piotr Minkiewicz, Małgorzata Darewicz, and Bartłomiej Dziuba
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 D’acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello
TECHNOLOGICAL QUALITY
Microstructure,Isabel Hernando, Isabel Perez-Munuera, Amparo Quiles, and Maria-Angeles Lluch
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, Victor Ladero, Noelia Martinez, Beatriz Del Rio, M. Cruz Martin, and Miguel A. Alvarez
NUTRITIONAL QUALITY
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, Reyes Barbera, Maria Jesus Lagarda, and Rosaura Farre
SENSORY QUALITY
Color,Laurent Dufosse and Patrick Galaup
Texture, Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy
Flavor, Barbara D’Acampora Zellner, Paola Dugo, Giovanni Dugo, and Luigi Mondello
SAFETY
Microbial Flora, Effie Tsakalidou
Spoilage Detection, Maria Cristina Dantas Vanetti
PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products, Ilex Whiting, Nigel Cook, Marta Hernandez, David Rodriguezlazaro, and Martin D’Agostino
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: Identifi cation 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
