Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects
The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B; Proteins: Applied Aspects covers the applied, technologically-focused chemical as
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anced Dairy Chemistry Volume 1B: Proteins: Applied Aspects Fourth Edition
Advanced Dairy Chemistry
Paul L. H. McSweeney James A. O’Mahony Editors
Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects Fourth Edition
Editors Paul L.H. McSweeney School of Food and Nutritional Sciences Cork, Ireland
James A. O’Mahony School of Food and Nutritional Sciences Cork, Ireland
ISBN 978-1-4939-2799-9 ISBN 978-1-4939-2800-2 DOI 10.1007/978-1-4939-2800-2
(eBook)
Library of Congress Control Number: 2015950625 Springer New York Heidelberg Dordrecht London © Springer Science+Business Media New York 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper Springer Science+Business Media LLC New York is part of Springer Science+Business Media (www.springer.com)
Preface to the Fourth Edition
Advanced Dairy Chemistry-1B: Proteins: Applied Aspects is the second volume of the fourth edition of the series on advanced topics in dairy chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. The second and third editions of this work were published in 1992 and 2003, respectively, with the first volume of the fourth edition, Advanced Dairy Chemistry-1A: Proteins: Basic Aspects published in 2013. This series of volumes is an authoritative treatise on dairy chemistry. Like the earlier series, this work is intended for academics, researchers at universities and industry, and senior students; each chapter is referenced extensively. The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving area in dairy chemistry and it has proved impossible to cover this topic at the desired depth in one volume. Hence, coverage of dairy proteins in the fourth edition of Advanced Dairy Chemistry has been split between basic and applied aspects (this volume). Most chapters in the third edition on applied aspects of dairy proteins have been retained but have been revised and expanded. The original chap
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