Handbook Dairy Foods Analysis Edited by Leo M. L. Nollet and Fidel Toldra

Table of Contents
PART I: CHEMISTRY AND BIOCHEMISTRY
1 Introduction to Analysis in the Dairy Industry
PATRICK F. FOX
2 Amino Acids in Dairy Foods
M. CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ
3 Peptides
ISIDRA RECIO AND ROSINA LÓPEZ-FANDIÑO
4 Milk Proteins
JERZY DZIUBA, PIOTR MINKIEWICZ, MAŁGORZATA DAREWICZ, AND BARTŁOMIEJ DZIUBA
5 Proteomics
STEFANO SFORZA, VALERIA CAVATORTA, AND ROSANGELA MARCHELLI
6 Carbohydrates
NIEVES CORZO, AGUSTÍN OLANO, AND ISABEL MARTÍNEZ-CASTRO
7 Triacylglycerols in Dairy Foods
JAVIER FONTECHA, MANUELA JUÁREZ, AND MIGUEL ANGEL DE LA FUENTE
8 Dairy Polar Lipids
ROELAND ROMBAUT AND KOEN DEWETTINCK
9 Fatty Acids
MIGUEL ANGEL DE LA FUENTE AND MANUELA JUÁREZ
10 Cholesterol
ZEHRA GÜLER AND YOUNG W. PARK
11 Organic Acids
HUIMIN ZHANG AND LLOYD E. METZGER
12 Flavor Formation
BARBARA D’ACAMPORA ZELLNER, PAOLA DUGO, GIOVANNI DUGO,
AND LUIGI MONDELLO
PART II: TECHNOLOGICAL QUALITY
13 Microstructure
ISABEL HERNANDO, ISABEL PÉREZ-MUNUERA, AMPARO QUILES, AND MARÍA-ANGELES LLUCH
14 Biosensors
NÓRA ADÁNYI
15 Physical Sensors and Techniques
COLETTE C. FAGAN AND COLM P. O’DONNELL
16 Rheological Properties and Flavor Release
NATHALIE CAYOT
17 Determination of Identity and Quality of Dairy Products
ROMDHANE KAROUI
18 Determination of Glycolysis
GASPAR PÉREZ-MARTÍNEZ
19 Determination of Proteolysis in Cheese
N. BANSAL, P. PIRAINO, AND PAUL L.H. MCSWEENEY
20 Determination of Lipolysis
KIERAN KILCAWLEY
21 Characterization of Lactic Acid Bacteria Used as Starter Cultures
TERESA REQUENA AND CARMEN PELÁEZ
22 Detection of Bacteriophages in Milk
ALFONSO H. MAGADÁN, VICTOR LADERO, NOELIA MARTÍNEZ, BEATRIZ DEL RIO, M. CRUZ MARTÍN, AND MIGUEL A. ALVAREZ
PART III: NUTRITIONAL QUALITY
23 Prebiotics
K. C. MOUNTZOURIS AND P. TSIRTSIKOS
24 Probiotics
ANA M. GOMES, MANUELA E. PINTADO, AND F. XAVIER MALCATA
25 Determination of Water- and Fat-Soluble Vitamins in Infant Formulae
OLIVIER HEUDI
26 Minerals and Trace Elements
AMPARO ALEGRÍA, REYES BARBERÁ, MARÍA JESÚS LAGARDA, AND ROSAURA FARRÉ
PART IV: SENSORY QUALITY
27 Color
LAURENT DUFOSSÉ AND PATRICK GALAUP
28 Texture
KASIVISWANATHAN MUTHUKUMARAPPAN AND CHINNADURAI KARUNANITHY
29 Flavor
BARBARA D’ACAMPORA ZELLNER, PAOLA DUGO, GIOVANNI DUGO, AND LUIGI MONDELLO
PART V: SAFETY
30 Microbial Flora
EFFIE TSAKALIDOU
31 Spoilage Detection
MARIA CRISTINA DANTAS VANETTI
32 PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products
ILEX WHITING, NIGEL COOK, MARTA HERNÁNDEZ, DAVID RODRÍGUEZLÁZARO,
AND MARTIN D’AGOSTINO
33 Mycotoxins and Toxins
CARLA SOLER, JOSÉ MIGUEL SORIANO, AND JORDI MAÑES
34 Detection of Adulterations: Addition of Foreign Lipids and Proteins
SASKIA M. VAN RUTH, MARIA G. E. G. BREMER, AND ROB FRANKHUIZEN
35 Detection of Adulterations: Identifi cation of Milk Origin
GOLFO MOATSOU
36 Residues of Food Contact Materials
EMMA L. BRADLEY AND LAURENCE CASTLE
37 Chemical Contaminants: Phthalates
JIPING ZHU, SUSAN P. PHILLIPS, AND XU-LIANG CAO
38 Analysis of Antibiotics in Milk and Its Products
JIAN WANG
39 Environmental Contaminants
SARA BOGIALLI AND ANTONIO DI CORCIA
40 Allergens
VIRGINIE TREGOAT AND ARJON J. VAN HENGEL
41 Amines
TOMÁŠ KOMPRDA AND VLASTIMIL DOHNAL
Index