2nd Edition

Handbook of Dairy Foods Analysis

Edited By Fidel Toldra, Leo M.L. Nollet Copyright 2021
    1040 Pages 162 B/W Illustrations
    by CRC Press

    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, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume.

    Exceptionally comprehensive in both its detailing of methods and the range of dairy 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.

    This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated.

    Key Features:

      • Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods
      • Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream
      • Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds
      • Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor.

    Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or 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, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

    Part I Chemistry and Biochemistry

    Chapter 1 Introduction to Analysis in the Dairy Industry

    [Patrick F. Fox and Therese Uniacke-Lowe]

    Chapter 2 Amino Acids in Dairy Foods

    [M-Concepción Aristoy and Fidel Toldrá]

    Chapter 3 Peptides

    [Isidra Recio, Lourdes Amigo, Blanca Hernández-Ledesma, and Beatriz Miralles]

    Chapter 4 Milk Proteins

    [Jerzy Dziuba, Piotr Minkiewicz, and Małgorzata Darewicz]

    Chapter 5 Proteomics and Peptidomics in Dairy Science

    [Barbara Prandi, Luca Della Fiora, Tullia Tedeschi, Stefano Sforza,

    and Rosangela Marchelli]

    Chapter 6 Indigenous Milk Enzymes

    [Yi Zhang, Benjamin K. Simpson, Doreen D. Adi, Gilbert Owiah Sampson,

    and Chen Li]

    Chapter 7 Carbohydrates

    [Nieves Corzo, Agustín Olano, Isabel Martínez-Castro, and Miguel Peris]

    Chapter 8 Triacylglycerols in Dairy Foods

    [María V. Calvo, Manuela Juárez, and Javier Fontecha]

    Chapter 9 Polar Lipids

    [Claire Bourlieu, Nathalie Barouh, Jeanne Kergomard, Olivia Ménard,

    Didier Dupont, Pierre Villeneuve, Véronique Vié, and Marie-Caroline Michalski]

    Chapter 10 Fatty Acids

    [Pilar Gómez-Cortés, Manuela Juárez, and Miguel Angel de la Fuente]

    Chapter 11 Cholesterol

    [Zehra Güler and Young W. Park]

    Chapter 12 Organic Acids

    [Huimin Zhang and Lloyd E. Metzger]

    Chapter 13 Aroma Compounds

    [Marina Russo, Paola Dugo, and Luigi Mondello]

    Part II Technological Quality

    Chapter 14 Microstructure

    [Isabel Hernando, Empar Llorca, and Amparo Quiles]

    Chapter 15 Biosensors

    [Jon Ashley]

    Chapter 16 Hyperspectral Imaging in Dairy Products Analysis

    [Basil K. Munjanja]

    Chapter 17 Determination of Identity and Quality of Dairy Products

    [Romdhane Karoui]

    Chapter 18 Determination of Glycolysis

    [Gaspar Pérez Martínez]

    Chapter 19 Proteomic Authentication of Dairy Products

    [Saher Islam and Devarajan Thangadurai]

    Chapter 20 Determination of Lipolysis

    [Kieran Kilcawley]

    Chapter 21 Characterization of Lactic Acid Bacteria Used in Dairy Foods

    [M. Carmen Martínez-Cuesta, Tomás García-Cayuela,

    Carmen Peláez, and Teresa Requena]

    Chapter 22 Detection of Bacteriophages in Milk Products

    [Diego J. Mercanti]

    Part III Nutritional Quality

    Chapter 23 Bioactive Peptides

    [Marta Santos-Hernández, Beatriz Miralles, Blanca Hernández-Ledesma,

    Lourdes Amigo, and Isidra Recio]

    Chapter 24 Prebiotics

    [Jonas Toledo Guimaraes, Erick Almeida Esmerino, Mônica Queiroz Freitas,

    Henrique Silvano Arruda, Glaucia Maria Pastore,

    Leonardo Marinho Fernandes, Marcia Cristina Silva,

    Adriano Gomes Cruz, and Tatiana Colombo Pimentel]

    Chapter 25 Probiotics

    [Silvani Verruck, Elane Schminden Prudencio, Celso Fasura Balthazar,

    Jonas Toledo Guimaraes, Mônica Queiroz Freitas, Ramon Silva Rocha,

    Marcia Cristina Silva, and Adriano Gomes Cruz]

    Chapter 26 Determination of Water- and Fat-Soluble Vitamins in Infant Formulae

    [Leo M.L. Nollet]

    Chapter 27 Minerals and Trace Elements

    [Antonio Cilla, Amparo Alegría, Reyes Barberá, and Guadalupe García-Llatas]

    Part IV Sensory Quality

    Chapter 28 Color

    [Laurent Dufossé and Patrick Galaup]

    Chapter 29 Texture

    [Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy]

    Chapter 30 Flavor

    [Marina Russo, Paola Dugo, and Luigi Mondello]

    Chapter 31 Sensory Perception and Measurement

    [Jun Niimi]

    Part V Safety

    Chapter 32 Microbial Flora

    [Maria Kazou, Lena Pagiati, Rimi Bounenni, and Effie Tsakalidou]

    Chapter 33 Spoilage Detection

    [Maria Cristina Dantas Vanetti and Solimar Gonçalves Machado]

    Chapter 34 PCR-Based Methods for Detection of Foodborne Bacterial Pathogens

    in Dairy Products

    [David Rodriguez-Lazaro, Nigel Cook, and Marta Hernández]

    Chapter 35 Mycotoxins and Toxins

    [Carla Soler and José Miguel Soriano]

    Chapter 36 Detection of Adulterations: Addition of Foreign Lipids and Proteins

    [Tanzina Azad and Shoeb Ahmed]

    Chapter 37 Identification of Milk Origin

    [Golfo Moatsou]

    Chapter 38 Residues of Food Contact Materials

    [Emma L. Bradley and Laurence Castle]

    Chapter 39 Phthalates and Di-(2-ethylhexyl) Adipate in Dairy Foods

    [Xu-Liang Cao and Jiping Zhu]

    Chapter 40 Preservatives

    [Márcio Carocho and Isabel C.F.R. Ferreira]

    Chapter 41 Analysis of Antibiotics in Milk and Its Products

    [Deepthi Eswar]

    Chapter 42 Environmental Contaminants

    [Gabriella Favaro and Sara Bogialli]

    Chapter 43 Cow’s Milk Allergens

    [Caterina Villa, Joana Costa, and Isabel Mafra]

    Chapter 44 Biogenic Amines

    [Noreddine Benkerroum]


    Fidel Toldrá, Leo M.L. Nollet