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Developments in Dairy Chemistry—3

Lactose and Minor Constituents

  • Book
  • © 1985

Overview

Editors:
  1. P. F. Fox

    1. Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

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Table of contents (11 chapters)

  1. Front Matter

    Pages i-x
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  2. Lactose: Chemical and Physicochemical Properties

    • P. A. Morrissey
    Pages 1-34

  3. Developments in the Chemistry and Chemical Modification of Lactose

    • L. A. W. Thelwall
    Pages 35-67

  4. Modification of Lactose and Lactose-Containing Dairy Products with β-Galactosidase

    • R. R. Mahoney
    Pages 69-109

  5. Nutritional Significance of Lactose: I. Nutritional Aspects of Lactose Digestion

    • David M. Paige, Lenora R. Davis
    Pages 111-132

  6. Nutritional Significance of Lactose: II. Metabolism and Toxicity of Galactose

    • Albert Flynn
    Pages 133-141

  7. The Milk Salts: Their Secretion, Concentrations and Physical Chemistry

    • C. Holt
    Pages 143-181

  8. Nutritional Aspects of Minerals in Bovine and Human Milks

    • Albert Flynn, Paul Power
    Pages 183-215

  9. Flavour of Milk and Milk Products

    • D. J. Manning, H. E. Nursten
    Pages 217-238

  10. Indigenous Milk Enzymes

    • Barry J. Kitchen
    Pages 239-279

  11. The Biological Significance of the Non-Immunoglobulin Protective Proteins in Milk: Lysozyme, Lactoferrin, Lactoperoxidase

    • Bruno Reiter
    Pages 281-336

  12. Vitamins in Bovine and Human Milks

    • F. M. Cremin, Paul Power
    Pages 337-398

  13. Back Matter

    Pages 399-405
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Keywords

About this book

This volume is the third in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the com­ mercially more important constituents, proteins and lipids, respectively. Although the constituents covered in this volume are of less direct commercial importance than the former two, they are nevertheless of major significance in the chemical, physical, technological, nutritional and physiological properties of milk. Lactose, the principal component of the milks of most species, is a rather unique sugar in many respects---it has been referred to as one of Nature's paradoxes. It is also the principal component in concentrated and dehydrated dairy products, many of the properties of which reflect those of lactose. The chemistry and principal properties of lactose have been thoroughly researched over the years and relatively little new information is available on these aspects; this new knowledge, as well as some of the older literature, is reviewed in Chapter 1.

Editors and Affiliations

  • Department of Dairy and Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

Bibliographic Information

  • Book Title: Developments in Dairy Chemistry—3

  • Book Subtitle: Lactose and Minor Constituents

  • Editors: P. F. Fox

  • DOI: https://doi.org/10.1007/978-94-009-4950-8

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Elsevier Applied Science Publishers Ltd 1985

  • Softcover ISBN: 978-94-010-8694-3Published: 04 October 2011

  • eBook ISBN: 978-94-009-4950-8Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: X, 406

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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