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Smit-Prelims 1..4

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Smit-Prelims 1..4 Index @RISK 120, 121–4 bacteria abnormal milk 283–4 ADMI turbidimetric test 220 Accelase 424 adsorption 374 acceleration of cheese ripening 419–47 adulteration see authenticity testing adjunct cultures 431–3 AEDA technique 142–3 elevated temperature 421–2 affinity chromatography 374 EMCs as flavouring 437–40 aflatoxins 293, 294–9, 300 exogenous enzymes or attenuated aflatoxin B1 294–5 starters 422–31 aflatoxin M1 293, 295–9, 300 future trends 440–1 agglomeration 341–4, 345, 351–3 genetic modification of starter bacteria aggregation 188 433–4 albumins 19 high pressure 322–4, 434–6 see also -lactalbumin acetaldehyde 142, 144, 503 alcohols 494, 496, 497 acetate 461 aldehydes 132, 140, 494, 496, 497, 502 acetic acid 10 alkaline phosphatase (AP) 86, 115–16, acid-curd cheeses 470, 471, 472, 473, 122, 315 475, 489 safety of milk 293, 301–2 cultures for 484–7 test for pasteurisation 110 surface microflora 476, 477 1-acid glycoprotein 26, 32 acid phosphatase 33 -keto acids 496, 497, 501–3 acidification 188 -lactalbumin ( -La) 19, 20, 21, 22, 367 acidity/pH 143, 317–18, 398–9 effects of high pressure 312–13, 317 Actimel 235 separation 379–81 added-value products 233 yoghurt 163–4 adhesion Amadori compounds 301, 305–6 prevention of adhesion of pathogens amino acid catabolic enzymes 434 247–8 amino acids 384, 421 of probiotics to epithelial cell lines degradation of proteins 132–3 249–50 flavour formation in cheese 492–511 adjunct cultures see non-starter lactic acid biosynthesis and requirements 495–6 Index 533 branched-chain and aromatic amino bacteria acid conversion 501–3 carbon dioxide see carbon dioxide catabolism 496–9 classification of smear bacteria 478–80 conversion 493–6, 503–4 effects of high processing 314–15 methionine catabolism 499–501 heat-resistant 192–3, 195–7 improving nutritional quality of milk lactic acid see lactic acid bacteria 518 NSLAB see non-starter lactic acid aminotransferases 501–2 bacteria anaerobes 397 and shelf-life of milk 190–3 Analytica software 124 spore-forming see spores/spore-forming angiogenins 26, 31 bacteria angiotensin converting enzyme (ACE) see also microorganisms inhibitors 239 bacteriocin–producing starters 430–1 antibacterial agents 34 bacteriocins 92, 315, 325, 430–1, 458–9 animal studies 251–2 bactofuges 196 antibiotics 458 Basic Plus 241 anti-oxidants 346 Benecol 240 apparent firmness modulus 171 benzaldehyde 498, 502 apple cider 125 BEST-NMR 285 arginine 503 -lactoglobulin ( -Lg) 19, 20, 21, 22, aromatic amino acids (ArAAs) 501–3 349, 367 Arrhenius model 105, 109 high pressure 312–13, 317 Arthrobacter nicotianae 479–80, 480, polymorphism 48, 49, 50 481, 483, 488–9 separation 379–81 aseptic homogenisation 161–3 yoghurt 163–4 aseptic packaging 100 2-microglobulin (lactollin) 26, 28 aseptic processing see UHT (ultra-high beta Poisson distribution model for temperature) sterilisation dose-response 120 at-line measurement 263–5, 274–5, 276 Bifidobacterium 158, 234, 246 atomisation systems 339 Bigelow model 108–9 attenuated starters 426–8 bioactive peptides 34–5, 230, 231, 243, authenticity testing 208–28 384, 385–6 alteration of casein/whey protein ratio biochemical processes 185, 397–9, 462 219–20 biodiversity 504–5 foreign fats 210–13 biofilms 74, 454–5 geographical origin 221–2 biofouling 349–50 issues 209–10 biosensors 278–9, 285, 286, 287, 293, measuring heat load 220–1 298, 299 milk of different species 214–18 lipid-based 295–6, 297 watering of milk 218–19 biphasic survival curves 106, 107 autolysis 428–31 black box models 347–8, 354, 355 automatic milking systems 78 blood pressure, lowering 239 automatic suppression 359, 360 body’s defence mechanisms 247–9 auto-oxidation 131, 132 bovine serum albumin (BSA) 19, 26, 27, 317 B* value 97 bradykinin 31, 32 Bacillus 87, 192, 195–7 branched-chain amino acids (BrAAs) cereus 70, 77, 87 501–3 carbon dioxide and 392, 393, 394, breed 45–51, 516–17, 522 408, 409 Brevibacterium linens 323–4, 475, 476, licheniformis 392 478, 480, 481 sporothermodurans 71–2, 99 brine microflora 487–8, 488 stearothermophilus 69, 70, 98 brining time 321, 322 subtilis 407–8, 408–9 bulk density 341–4 534 Index Burling process 382 casokinins 239 butanoic acid 12 catalase (CA) 115, 116 butter 190, 200–1, 231 cell line studies 249–50 hardness 13 centrifugation 173–4, 368 buttermilk 231 ceruloplasmin (ferroxidase) 26, 28 (off)-flavour 145–7 CHARM analysis 134 butyric acid 213 Chaumes cheese 470, 471, 476 Butyrivibrio fibrisolvens 13 Cheddar cheese 320, 422 NSLAB 452, 453, 455, 456–7, 457–60, C* value 97 461–2 caking 8 pressure-treated 322–3, 324 calcium 45, 187, 188, 230–1, 239, 241 shelf-life 204–5 calcium citrate 204 cheese 11, 50, 232 calcium phosphate 37 acceleration of ripening see colloidal 23, 24, 25, 36, 37, 157 acceleration of cheese ripening calcium sequestrants 439 aged and carbon dioxide 404–6 Calpis Amiel drink 239 control of stability 204–5 Camembert cheese 323 effect of high pressure on cheese- Cameros cheese 405–6 making properties of milk 319–20 Candida krusei 477, 485 flavour formation 429–511 Canola 55 functional 235, 240 capillary electrophoresis 215–16, 286, HP treatment 321–4, 325 287 microflora 449 capillary fat 345 NSLAB and quality 448–69 capillary zone electrophoresis (CZE) on-line measurements 267–9 215–16 ripening 419, 420–1 carbolic acids 502 smear cheeses see smear-ripened carbon dioxide 391–415, 461 cheeses effects on bacterial growth 391–6 CHEMFETs 286, 287 effects on dairy product quality chemical markers 301 399–406 chemical parameters 269–79, 283 effects on microorganisms during chemical processes 185 thermal heating milk 82–3, 84 processing 406–9 principal reactions of milk 186–90 effects on raw milk quality 396–9 quality of powdered dairy products inhibitory mechanisms 394–6 345–6 carbon monoxide detection systems chemical sensors 278–9 360–1, 362 chemometrics 210 carbonated milk-based beverages 402 chlorophyll 294 cardiovascular health 238–41 cholesterol 239–40 carotenoids 18 chromatography 371–4 casein number 44 see also under individual techniques caseinomacropeptide (CMP) 35, 219–20, churning 189–90 319 chymosin 188, 204, 319, 421, 423 caseinophosphopeptides (CPPs) 241 citrate 420 caseins 18–22, 50, 58, 229–30, 516 clarifiers 196 alteration of casein/whey protein ratio cleaning in place (CIP) 74 219–20 monitoring 74, 280–3 bovine, goat and sheep milks 157 Clostridium 87, 393–4 composition and principal reactions of botulinum 93, 394 milk 186–8 sporogenes 402 detecting milk of different species tyrobutyricum 69, 70 214–15 CoAguLite sensor 269 micelles 22–6, 157, 187, 316–17 cobalamin 26, 30–1 Index 535 coliforms 397 defence mechanisms, body’s 247–9 colloidal calcium phosphate (CCP) 23, defence proteins 381–4 24, 25, 36, 37, 157 defined surface cultures 481–8 colonisation resistance 247–8, 251–2 demineralized whey powder (DWP) 9 colorimetric assay 200 dendritic cells 248, 250–1 colostrum 26–7, 55–6, 383 derivative spectroscopy 219 colour 406 diacetyl 142, 461 commensal bacteria 247–9 diacylglycerol acyl transferase (DGAT) component approach process for EMCs 49 439 diafiltration (DF) 370, 375, 377 composition of milk see milk diet, cow’s 44, 52–5, 57–8, 60, 517–18, composition 520–6 computational fluid dynamics (CFD) dietary supplements 54–5, 520–6 351–3 diffusing wave spectroscopy (DWS) concave survival curves 106, 107, 108 267–9 concentrate-fed cows 52 diffusion assay 199–200 concentrate supplementation 520–2 digestive juices 247 concentrated milk 399 dioxygen 139, 141 sterile 202–3 direct compression 311 concentration measurement, in-line 278–9 direct heating 138 conductance techniques 279, 400 direct UHT process 96–7, 98 conjugated linoleic acid (CLA) 13–14, dissolution fat 345 45, 53–4, 54–5, 243, 526 dissolved carbon dioxide see carbon continuous processing 311 dioxide cooked flavour 92, 138, 139–40 DNA-based testing 216–18 coronary heart disease (CHD) 238–9 docosahexaenoic acid (DHA) 524 Corynebacterium 475, 476, 479, 488 dose-response assessment 118, 119–20 casei 480, 481 dried products see powdered dairy coryneform bacteria 192, 473–4, 478 products cottage cheese 197–8, 401–2 drinking yoghurt 158, 160, 403–4 cow’s diet see diet, cow’s dry matter enrichment 160–1, 162 CR-213 432 dry salting 472 cream drying 201, 333, 337–40, 347 in-can sterilised cream 202 safety in drying installations 359–62 pasteurised 194–7 spray drying see spray drying UHT cream 203 dual-binding model 24, 25 cream liqueurs 203–4 dynamic high pressure (DHP) 315 creaming 16–17, 190, 203 cryoglobulins 16 economic adulteration 208 crystallisation 368–9 eicosapentaenoic acid (EPA) 524 lactose 8–9, 377–8 electrochemical flow injection monitoring cumulative distribution function 108, 109 295–6, 297 curd fines 267–8 electrochemical immunosensors 298–9, curd firmness 319, 435 300 curd washing step 423 electro-membrane filtration (EMF) 386–7 cutting time 267–9 electronic nose (e-nose) 284, 286 cystathionine lyases 500–1 electronic tongue 284, 286 electrophoresis 214–16 D–value 83, 84, 105, 106 empirical methods 171–4 daily dose 235 emulsifying agents 439 Debaryomyces hansenii 478, 480, 481, endo- -N-acetylmuramidase (AcmA) 428, 487–8, 488 429 decimal reduction time (D–value) 83, 84, energy intake 517 105, 106 Enterobacter sakazakii 115, 116, 117, 536 Index 122–3 cow diet see diet, cow’s Enterobacteriaceae 191 GHP 73, 77–8 Enterococcus 448–9, 451, 453, 455, improving nutritional quality of milk 456–7, 460–1, 462 515–31 faecalis 392 plane of nutrition 57–8 faecium 116 seasonal effects 56–7 ENZOBACT 427 sustainability 60–1 enzyme-deficiency syndromes 10 see also
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