Advanced Dairy Chemistry

1. Origin and Evolution of the Major Constituents of Milk
O. T. Oftedal

2. Milk Proteins: Introduction and Historical Aspects
J. A. O’Mahony, P. F. Fox

3. Quantitation of Proteins in Milk and Milk Products
D. Dupont, T. Croguennec, A. Brodkorb, R. Kouaouci

4. Chemistry of the Caseins
T. Huppertz

5. Higher Order Structures of the Caseins: A Paradox?
H. M. Farrell, E. M. Brown, E. L. Malin

6. Casein Micelle Structure, Functions, and Interactions
D. J. McMahon, B. S. Oommen

7. β-Lactoglobulin
L. Sawyer

8. α-Lactalbumin
K. Brew

9. Immunoglobulins in Mammary Secretions
W. L. Hurley, P. K. Theil

10. Lactoferrin
B. Lönnerdal, Y. A. Suzuki

11. Minor Proteins, Including Growth Factors
P. C. Wynn, P. A. Sheehy

12. Indigenous Enzymes of Milk
J. A. O’Mahony, P. F. Fox, A. L. Kelly

13. Interspecies Comparison of Milk Proteins: Quantitative Variability and Molecular Diversity
P. Martin, C. Cebo, G. Miranda

14. Genetics and Biosynthesis of Milk Proteins
J.-L. Vilotte, E. Chanat, F. Provost, C. B. A. Whitelaw, A. Kolb, D. B. Shennan

15. Genetic Polymorphism of Milk Proteins
P. Martin, L. Bianchi, C. Cebo, G. Miranda

16. Nutritional Quality of Milk Proteins
L. Pellegrino, F. Masotti, S. Cattaneo, J. A. Hogenboom, I. Noni

Nyckelord: Chemistry, Food Science, Protein Science, Microbiology