COPYRIGHTED MATERIAL. Contents. Contributors

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1 Contents Contributors Preface xv xvii 1 Dairy Protein Powders 3 P. Schuck 1.1 Introduction Extraction of Milk Proteins Milk proteins Separation of proteins Pretreatment of milk Drying Principles Roller drying Spray drying and fluid bed drying/cooling Drying of Dairy Proteins Heat treatment Water transfer Energy consumption Powder Properties Powder structure Particle size distribution Powder density Flowability Rehydration of dairy protein powders Conclusion 25 COPYRIGHTED MATERIAL 2 Lactose: Chemistry, Processing, and Utilization 31 J.A. Hourigan, E.V. Lifran, L.T.T. Vu, Y. Listiohadi, and R.W. Sleigh 2.1 Introduction Forms and Properties of Lactose Types of lactose Mutarotation Solubility and supersaturation Properties of lactose crystals 42 ix

2 x Contents 2.3 Manufacture of Lactose Industrial processes for α-lactose monohydrate Creation of amorphous lactose during the α-lactose monohydrate manufacturing process Crystallization theory and research trends Effect of impurities on lactose crystal growth Effect of Moisture on Lactose in the Solid State Moisture-induced crystallization of amorphous lactose Effect of moisture on the crystalline forms of lactose Effect of moisture and amorphous lactose content in lactose-rich dairy powders Lactose Applications Summary 60 3 Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential 71 X. Elías-Argote, A. Laubscher, and R. Jiménez-Flores 3.1 Introduction Origin and Function of the MFGM Composition and Structure of the MFGM Lipids of the milk fat globule membrane Milk fat globule membrane proteins Health Benefits of the Milk Fat Globule Membrane Anticancer properties of MFGM Antimicrobial and antiviral properties of the MFGM MFGM and lactic acid bacteria binding Technical Aspects and Foods Based on MFGM Emulsifying and stabilizing properties of MFGM Potential delivery systems derived from MFGM MFGM components as part of food systems Isolation of the MFGM MFGM: A Novel Product from Dairy Products Methodology to Monitor the Biological Activity of the MFGM Before and After Processing Atomic force microscopy Confocal laser scanning microscopy Laser tweezers and the MFGM The Future of MFGM and Its Components 92 4 Biofunctional Dairy Protein Fractions 99 H. Roginski, L. Bennett, H. Korhonen, S.F. Gauthier, Y. Pouliot, and B.W. Woonton 4.1 Introduction Physiologically Active Peptides from Milk Antihypertensive peptides Biological role of antithrombotic peptides 101

3 Contents xi Biological role of immunomodulatory peptides Biological role of opioid receptor-binding peptides Biological role of metal-binding peptides Conclusions Antimicrobial and Antiviral Effects of Milk Proteins and Peptides Antimicrobial proteins Antimicrobial peptides Antiviral proteins and peptides from milk Conclusions Immunoglobulins Structure Recovery and purification Biological effects Milk Growth Factors Composition and characteristics Methods for extracting growth factors Health benefits of milk growth factors Future developments Glycomacropeptide Structure Physiological effects in humans and animals Future developments Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients 137 B.W. Woonton, U. Kulozik, K. De Silva, and G.W. Smithers 5.1 Introduction Isolation of Dairy Components Using Resin-Based Chromatography Chromatographic hardware Chromatographic adsorbents Commercial applications of resin chromatography in the dairy industry Membrane Adsorption Chromatography (MAC) Principles of MAC technology and technical description Separation of acmp and gcmp by means of MAC Separation of acmp and gcmp in a direct capture mode Processing scheme for the separation of CMP Conclusions Nonthermal Technologies in Dairy Processing 161 H.C. Deeth, N. Datta, and C. Versteeg 6.1 Introduction High Pressure Processing Principle Equipment and operation 165

4 xii Contents Effect on milk components Applications High Pressure Homogenization Principle Effect on milk components Effect on products Commercial developments Ultrasonication Principle Setup Effect on milk components Applications Commercial developments Pulsed Electric Field Technology Principle Effect on milk components Effects on products and processes Commercial developments Further Reading Spray-Dried Dairy-Based Emulsions for the Delivery of Bioactives 217 M.A. Augustin and L. Sanguansri 7.1 Introduction Considerations for Delivery of Bioactives Spray-Dried Dairy-Based Emulsions Formulation and preparation of emulsions Spray drying of emulsions Casein and Whey Protein-Based Spray-Dried Emulsions Factors affecting physical stability Emulsions for delivery of bioactives Incorporation of Bioactive Ingredients into Functional Foods Conclusion Utilizing Dairy Protein Functionality in Food Microstructure Design 229 M. Golding 8.1 Introduction Casein Functionality in Structured Foods Acid coagulation Enzymatic modification High pressure Mixed biopolymer effects Applications of Whey Protein Structuring in Foods Milk Proteins as Emulsifiers Milk Proteins as Foaming Agents Conclusions 260

5 Contents xiii 9 Probiotics and Prebiotics 269 D.Y. Ying and C. Gantenbein-Demarchi 9.1 Introduction Definitions Probiotics Historical aspects Overview of important probiotic strains Health benefits Safety assessments of probiotics Consumer acceptance and product overview Probiotic dairy products and the world market Other probiotic food products and recent developments Guidelines for the evaluation of probiotics for food use Prebiotics Challenges and Approaches for Probiotic Ingredients Strain selection Understanding the probiotic mechanism Survival of probiotics Microencapsulation of probiotics Dairy Ingredient Safety: The No Compromise Area 291 D. Eddy and A. Astin 10.1 Introduction Background Dairy Developments Processing Requirements Hazards and Risks Regulation Microbiological Ecology Food Safety Programs and Food Safety Objectives Emerging Processing Technologies Validation and Verification Conclusion Market Acceptance of Dairy Ingredients: What Consumers Are Thinking and Demanding 303 B. Davis and B. Katz 11.1 Background: Recognition and Relevance Are Drivers of Consumer Acceptance Shopper Interest in Select Functional Benefits Cognitive performance Weight management Lifestyle concerns Gastrointestinal health Concluding Remarks 311

6 xiv Contents 12 The Future of Dairy Ingredients: Critical Considerations That Will Underpin Future Success 313 P.S. Tong and G.W. Smithers 12.1 Introduction Evolution of Dairy Ingredients First-generation dairy ingredients Second-generation dairy ingredients Third-generation dairy ingredients Next Generation of Dairy Ingredients Verifiable dairy food quality and safety Optimal nutritional and functional performance Sustainability, environment, and animal welfare Conclusions 316 Index 319