LEADER 03627nam 22006735 450 001 9910437809003321 005 20250806180807.0 010 $a1-299-19721-3 010 $a1-4614-4714-3 024 7 $a10.1007/978-1-4614-4714-6 035 $a(CKB)2670000000317167 035 $a(EBL)994640 035 $a(OCoLC)826853625 035 $a(SSID)ssj0000878395 035 $a(PQKBManifestationID)11560729 035 $a(PQKBTitleCode)TC0000878395 035 $a(PQKBWorkID)10835924 035 $a(PQKB)10234590 035 $a(DE-He213)978-1-4614-4714-6 035 $a(MiAaPQ)EBC994640 035 $a(PPN)168300990 035 $a(EXLCZ)992670000000317167 100 $a20130109d2013 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAdvanced Dairy Chemistry $eVolume 1A: Proteins: Basic Aspects, 4th Edition /$fedited by Paul L. H. McSweeney, Patrick F. Fox 205 $a4th ed. 2013. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d2013. 215 $a1 online resource (557 p.) 300 $aDescription based upon print version of record. 311 08$a1-4614-4713-5 320 $aIncludes bibliographical references and index. 327 $a1. Origin and evolution of the major constituents of milk -- 2. Milk Proteins: Introduction and historical aspects -- 3. Quantitation of proteins in milk and milk products -- 4. Chemstry of Caseins -- 5. Higher order structures of the caseins: a paradox -- 6. Casein micelle structure, functions and interactions -- 7. b-Lactoglobulin -- 8. a-Lactalbumin -- 9. Immunoglobulins in mammary secretions -- 10. Lactoferrin -- 11. Minor proteins, Including Growth Factors -- 12. Indigenous enzymes of milk -- 13. Interspecies comparison of milk proteins -- 14. Genetics and Biosynthesis of milk proteins -- 15. Genetic polymorphism of milk proteins -- 16. Nutritional Quality of milk proteins -- Index. 330 $aThe chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry.  Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk.  This fourth edition includes all chapters in the third edition on basic aspects of dairy proteins which have been revised and expanded.  The chapters on the chemistry of the caseins (Chapter 4), genetic polymorphism (Chapter 15) and nutritional aspects of milk proteins (Chapter 16) have been revised by new authors and new chapters have been included on the evolution of the mammary gland (Chapter 1) and on minor proteins and growth factors in milk (Chapter 11). This authoritative work describes current knowledge on the basic chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, and others working in dairy research or in the dairy industry. 606 $aFood science 606 $aProteins 606 $aMicrobiology 606 $aFood Science 606 $aProtein Biochemistry 606 $aMicrobiology 615 0$aFood science. 615 0$aProteins. 615 0$aMicrobiology. 615 14$aFood Science. 615 24$aProtein Biochemistry. 615 24$aMicrobiology. 676 $a637 701 $aFox$b P. F$0903016 701 $aMcSweeney$b P. L. H$0312907 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910437809003321 996 $aAdvanced dairy chemistry$94191853 997 $aUNINA