2009_Book_FoodChemistry

Contents
xxiii
9.7 HarmfulSubstancesfromThermalProcesses ................ 490
9.7.1 Polycyclic Aromatic Hydrocarbons (PAHs) . . . ............... 490
9.7.2 Furan ................................................. 490
9.7.3 Acrylamide ............................................ 490
9.8 Nitrate,Nitrite,Nitrosamines.............................. 492
9.8.1 Nitrate,Nitrite.......................................... 492
9.8.2 Nitrosamines,Nitrosamides............................... 492
9.9 CleansingAgentsandDisinfectants ........................ 495
9.10 Polychlorinated Dibenzodioxins (PCDD)
andDibenzofurans(PCDF) ............................... 496
9.11 References............................................. 497
10 Milk and Dairy Products ................................ 498
10.1 Milk .................................................. 498
10.1.1 PhysicalandPhysico-Chemical............................ 498
10.1.2 Composition ........................................... 501
10.1.2.1 Proteins ............................................... 501
10.1.2.1.1 CaseinFractions ........................................ 502
10.1.2.1.2 MicelleFormation....................................... 508
10.1.2.1.3 GelFormation .......................................... 509
10.1.2.1.4 WheyProteins.......................................... 511
10.1.2.2 Carbohydrates . . . ....................................... 512
10.1.2.3 Lipids................................................. 513
10.1.2.4 OrganicAcids .......................................... 515
10.1.2.5 Minerals............................................... 515
10.1.2.6 Vitamins............................................... 515
10.1.2.7 Enzymes............................................... 516
10.1.2.7.1 Plasmin................................................ 516
10.1.2.7.2 Lactoperoxidase ........................................ 517
10.1.3 ProcessingofMilk ...................................... 517
10.1.3.1 Purification ............................................ 518
10.1.3.2 Creaming .............................................. 518
10.1.3.3 HeatTreatment ......................................... 518
10.1.3.4 Homogenization ........................................ 518
10.1.3.5 ReactionsDuringHeating ................................ 519
10.1.4 TypesofMilk .......................................... 520
10.2 Dairy Products . . . ....................................... 521
10.2.1 Fermented Milk Products . . ............................... 521
10.2.1.1 SourMilk.............................................. 523
10.2.1.2 Yoghurt . . . . ............................................ 523
10.2.1.3 KefirandKumiss ....................................... 523
10.2.1.4 TaetteMilk............................................. 524
10.2.2 Cream................................................. 524
10.2.3 Butter ................................................. 524
10.2.3.1 CreamSeparationandTreatment .......................... 525
10.2.3.2 Churning .............................................. 525
10.2.3.3 Packaging.............................................. 526
10.2.3.4 Products Derived from Butter . . ........................... 526
10.2.4 Condensed Milk . ....................................... 526
10.2.5 Dehydrated Milk Products . ............................... 527
10.2.6 CoffeeWhitener ........................................ 528