Table Of ContentDEVELOPMENTS IN DAIRY CHEMISTRY-3
Lactose and Minor Constituents
CONTENTS OF VOLUMES 1 and 2
Volume 1: Proteins
1. Chemistry of Milk Protein. HAROLD E. SWAISGOOD
2. Association of Caseins and Casein Micelle Structure, D. G. SCHMIDT
3. Inter-species Comparison of Milk Proteins. ROBERT JENNESS
4. Biosynthesis of Milk Proteins. T. B. MEPHAM, P. GAYE and J.-C. MERCIER
5. The Enzymatic Coagulation of Milk. D. G. DALGLEISH
6. Heat-induced Coagulation of Milk. P. F. Fox
7. Age Gelation of Sterilized Milks. V. R. HARWALKAR
8. Changes in the Proteins of Raw Milk During Storage. ERNST H. REIMERDES
9. Nutritional Aspects of Milk Proteins. LEIF HAMBRAEUS
to. Manufacture of Casein, Caseinates and Co-precipitates. L. L. MULLER
11. Industrial Isolation of Milk Proteins: Whey Proteins. K. R. MARSHALL
12. Functional Properties of Milk Proteins and Their Use as Food Ingredients.
C. V. MORR
Volume 2: Lipids
1. The Composition and Structure of Milk Lipids. WILLIAM W. CHRISTIE
2. Influence of Nutritional Factors on the Yield, Composition and Physical Properties of
Milk Fat. J. C. HAWKE and M. W. TAYLOR
3. Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane.
T. W. KEENAN, DANIEL P. DYLEWSKI, TERRY A. WOODFORD and ROSEMARY
H.FoRD
4. Physical Chemistry of Milk Fat Globules. P. WALSTRA
5. Physical Properties and Modification of Milk Fat. B. K. MORTENSEN
6. Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products.
H. C. DEETH and C. H. FITZ-GERALD
7. Lipid Oxidation. T. RICHARDSON and M. KORYCKA-DAHL
8. The Nutritional Significance of Lipids. M. 1. GURR
DEVELOPMENTS IN
DAIRY CHEMISTRY-3
Lactose and Minor Constituents
Edited by
P. F. FOX
Department of Dairy and Food Chemistry,
University College, Cork, Republic of Ireland
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Softcover reprint ofthe hardcover 1s t edition 1985
British Library Cataloguing in Publication Data
Developments in dairy chemistry.-(The Developments
series)
3 : Lactose and minor constituents
I. Dairy produce--Analysis
I. Fox, P. F.
637'.01'543 SF253
The Library of Congress has cataloged this work as
follows:
Developments in dairy cbemistry. - 1 - - London; New York:
Applied Science Publishers, c1982-
v.: ill.; 23 cm.-(Developments series)
ISSN 0264-8407 = Developments in dairy chemistry.
1. Dairy products-Analysis--Collected works. I. Series.
[DNAL: I. Dairy products-Analysis]
SF253.D44 637'.028'7-dcI9 84-644649
ISBN-13: 978-94-010-8694-3 e-ISBN-13: 978-94-009-4950-8
DOl: 10.1007/978-94-009-4950-8
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PREFACE
This volume is the third in the series on the chemistry and physical
chemistry of milk constituents. Volumes 1 and 2 dealt with the com
mercially more important constituents, proteins and lipids, respectively.
Although the constituents covered in this volume are of less direct
commercial importance than the former two, they are nevertheless of
major significance in the chemical, physical, technological, nutritional
and physiological properties of milk.
Lactose, the principal component of the milks of most species, is a
rather unique sugar in many respects---it has been referred to as one of
Nature's paradoxes. It is also the principal component in concentrated
and dehydrated dairy products, many of the properties of which reflect
those of lactose. The chemistry and principal properties of lactose have
been thoroughly researched over the years and relatively little new
information is available on these aspects; this new knowledge, as well as
some of the older literature, is reviewed in Chapter 1.
Although lactose has many applications in the food, pharmaceutical
and chemical industries, not more than 10% of the potentially available
lactose is actually recovered as such. Like other sugars, lactose may be
modified by a multitude of chemical reagents; some of these are reviewed
in Chapter 2 and some applications of the derivatives discussed. The
enzymatic hydrolysis of lactose to glucose and galactose has considerable
technological as well as nutritional significance, and the recent literature
on this subject is reviewed in Chapter 3. Lactose is not digestible by the
majority of the world's population, and the current views on this
nutritionally important problem are discussed in Chapter 4. A deficiency
v
VI PREFACE
of either of two enzymes involved in the Leloir pathway for galactose
metabolism leads to the inability to metabolize galactose produced from
lactose (or other galactose-containing sugars) and causes two relatively
rare congenital diseases referred to as glactosaemia, the literature on
which is reviewed in Chapter 5.
Quantitatively, the salts of milk are minor constituents but they playa
disproportionately important role in many of the technologically impor
tant properties of milk, some of which have been discussed in Volume 1
of this series. Recent literature on the rather complex chemistry of the
milk salts per se is reviewed in Chapter 6. Many of the inorganic
constituents of milk, some of which are present only at trace levels, are
also of very considerable nutritional significance. Since a variety of
minerals are required for proper growth and development, and milk is
the sole source of these requirements at a critical stage of infant growth,
the significance of milk as a source of dietary minerals is discussed in
Chapter 7.
The flavour/off-flavour of milk and dairy products is undoubtedly
technologically important and extremely complex. This topic could easily
occupy a full volume in this series but a comprehensive summary is
presented in Chapter 8.
Many people may regard milk simply as a source of lipids, proteins,
carbohydrates and minerals, with very little biological activity as such.
This, in fact, is not the case; milk contains a great variety of biologically
active species, some of which, e.g. enzymes, may cause undesirable
changes in milk and dairy products during storage, while others, e.g.
vitamins, immunoglobulins, are of very considerable nutritional and
biological significance. Chapters 9, 10 and 11 review the recent literature
on the indigenous enzymes in milk, indigenous antibacterial systems and
vitamins, respectively. The importance of at least some of the indigenous
enzymes and vitamins is well established but the indigenous antibacterial
systems may be of much greater significance than considered heretofore,
and it is hoped that Chapter 10 will stimulate further research in this
area.
I wish to thank sincerely the 13 authors who have contributed to this
volume; their cooperation and effort made my task as editor rather
simple.
P. F. Fox
CONTENTS
List of Contributors IX
1. Lactose: Chemical and Physicochemical Properties 1
P. A. MORRISSEY
2. Developments in the Chemistry and Chemical Modification
of Lactose 35
L. A. W. THELWALL
3. Modification of Lactose and Lactose-containing Dairy
Products with ~-Galactosidase 69
R. R. MAHONEY
4. Nutritional Significance of Lactose: I. Nutritional Aspects of
Lactose Digestion 111
DAVID M. PAIGE and LENORA R. DAVIS
5. Nutritional Significance of Lactose: II. Metabolism and
Toxicity of Galactose 133
ALBERT FLYNN
6. The Milk Salts: Their Secretion, Concentrations and
Physical Chemistry 143
C. HOLT
vii
viii CONTENTS
7. Nutritional Aspects of Minerals in Bovine and Human
Milks . 183
ALBERT FLYNN and PAUL POWER
8. Flavour of Milk and Milk Products 217
D. J. MANNING and H. E. NURSTEN
9. Indigenous Milk Enzymes 239
BARRY J. KITCHEN
10. The Biological Significance of the Non-immunoglobulin
Protective Proteins In Milk: Lysozyme, Lactoferrin,
Lactoperoxidase 281
BRUNO REITER
11. Vitamins in Bovine and Human Milks 337
F. M. CREMIN and PAUL POWER
Index 399
LIST OF CONTRIBUTORS
F. M. CREMIN
Department of Nutrition, University College, Cork, Republic of
Ireland
LENORA R. DAVIS
Department of Maternal and Child Health, School of Hygiene and
Public Health, Johns Hopkins University, 615 North Wolfe Street,
Baltimore, Maryland 21205, USA
ALBERT FLYNN
Department of Nutrition, University College, Cork, Republic of
Ireland
C. HOLT
Hannah Research Institute, Ayr, Scotland KA6 5HL, UK
BARRY J. KITCHEN
Gilbert Chandler Institute of Dairy Technology, Werribee, Victoria
3030, Australia. Present address: Cadbury Schweppes Pty Ltd, PO
Box 200, Ringwood, Victoria 3134, Australia
R. R. MAHONEY
Department of Food Science and Nutrition, University of
Massachusetts, Amherst, Massachusetts 01003, USA
ix
