Table Of ContentH A N D B O O K O F
Dairy Foods
Analysis
H A N D B O O K O F
Dairy Foods
Analysis
Edited by
LEO M.L. NOLLET
FIDEL TOLDRÁ
Boca Raton London New York
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Library of Congress Cataloging-in-Publication Data
Handbook of dairy foods analysis / Leo M.L. Nollet, Fidel Toldrá.
p. cm.
Includes bibliographical references and index.
ISBN 978-1-4200-4631-1 (hardcover : alk. paper)
1. Dairy products--Analysis--Handbooks, manuals, etc. I. Nollet, Leo M. L., 1948- II. Toldrá, Fidel.
III. Title.
SF253.H35 2009
637--dc22 2009032734
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Contents
Preface ..................................................................................................................................ix
Editors .................................................................................................................................xi
Contributors ......................................................................................................................xiii
PART I: CHEMISTRY AND BIOCHEMISTRY
1 Introduction to Analysis in the Dairy Industry ...........................................................3
PATRICK F. FOX
2 Amino Acids in Dairy Foods ........................................................................................9
M. CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ
3 Peptides ......................................................................................................................33
ISIDRA RECIO AND ROSINA LÓPEZ-FANDIÑO
4 Milk Proteins..............................................................................................................79
JERZY DZIUBA, PIOTR MINKIEWICZ, MAŁGORZATA DAREWICZ,
AND BARTŁOMIEJ DZIUBA
5 Proteomics ................................................................................................................109
STEFANO SFORZA, VALERIA CAVATORTA, AND ROSANGELA MARCHELLI
6 Carbohydrates ..........................................................................................................139
NIEVES CORZO, AGUSTÍN OLANO, AND ISABEL MARTÍNEZ-CASTRO
7 Triacylglycerols in Dairy Foods ...............................................................................169
JAVIER FONTECHA, MANUELA JUÁREZ, AND MIGUEL ANGEL DE LA FUENTE
8 Dairy Polar Lipids ....................................................................................................189
ROELAND ROMBAUT AND KOEN DEWETTINCK
9 Fatty Acids ................................................................................................................211
MIGUEL ANGEL DE LA FUENTE AND MANUELA JUÁREZ
10 Cholesterol ...............................................................................................................229
ZEHRA GÜLER AND YOUNG W. PARK
v
vi (cid:2) Contents
11 Organic Acids ...........................................................................................................259
HUIMIN ZHANG AND LLOYD E. METZGER
12 Flavor Formation .....................................................................................................277
BARBARA D’ACAMPORA ZELLNER, PAOLA DUGO, GIOVANNI DUGO,
AND LUIGI MONDELLO
PART II: TECHNOLOGICAL QUALITY
13 Microstructure .........................................................................................................295
ISABEL HERNANDO, ISABEL PÉREZ-MUNUERA,
AMPARO QUILES, AND MARÍA-ANGELES LLUCH
14 Biosensors ................................................................................................................307
NÓRA ADÁNYI
15 Physical Sensors and Techniques .............................................................................329
COLETTE C. FAGAN AND COLM P. O’DONNELL
16 Rheological Properties and Flavor Release ..............................................................345
NATHALIE CAYOT
17 Determination of Identity and Quality of Dairy Products ......................................363
ROMDHANE KAROUI
18 Determination of Glycolysis .....................................................................................385
GASPAR PÉREZ-MARTÍNEZ
19 Determination of Proteolysis in Cheese ...................................................................405
N. BANSAL, P. PIRAINO, AND PAUL L.H. MCSWEENEY
20 Determination of Lipolysis.......................................................................................427
KIERAN KILCAWLEY
21 Characterization of Lactic Acid Bacteria Used as Starter Cultures ..........................449
TERESA REQUENA AND CARMEN PELÁEZ
22 Detection of Bacteriophages in Milk .......................................................................469
ALFONSO H. MAGADÁN, VICTOR LADERO, NOELIA MARTÍNEZ,
BEATRIZ DEL RIO, M. CRUZ MARTÍN, AND MIGUEL A. ALVAREZ
PART III: NUTRITIONAL QUALITY
23 Prebiotics ..................................................................................................................485
K. C. MOUNTZOURIS AND P. TSIRTSIKOS
24 Probiotics .................................................................................................................503
ANA M. GOMES, MANUELA E. PINTADO, AND F. XAVIER MALCATA
Contents (cid:2) vii
25 Determination of Water- and Fat-Soluble Vitamins in Infant Formulae .................531
OLIVIER HEUDI
26 Minerals and Trace Elements ..................................................................................543
AMPARO ALEGRÍA, REYES BARBERÁ, MARÍA JESÚS LAGARDA,
AND ROSAURA FARRÉ
PART IV: SENSORY QUALITY
27 Color .........................................................................................................................581
LAURENT DUFOSSÉ AND PATRICK GALAUP
28 Texture .....................................................................................................................603
KASIVISWANATHAN MUTHUKUMARAPPAN AND
CHINNADURAI KARUNANITHY
29 Flavor ........................................................................................................................615
BARBARA D’ACAMPORA ZELLNER, PAOLA DUGO, GIOVANNI DUGO,
AND LUIGI MONDELLO
PART V: SAFETY
30 Microbial Flora .........................................................................................................647
EFFIE TSAKALIDOU
31 Spoilage Detection ...................................................................................................665
MARIA CRISTINA DANTAS VANETTI
32 PCR-Based Methods for Detection of Foodborne Bacterial Pathogens
in Dairy Products .....................................................................................................677
ILEX WHITING, NIGEL COOK, MARTA HERNÁNDEZ, DAVID RODRÍGUEZ-
LÁZARO, AND MARTIN D’AGOSTINO
33 Mycotoxins and Toxins ............................................................................................689
CARLA SOLER, JOSÉ MIGUEL SORIANO, AND JORDI MAÑES
34 Detection of Adulterations: Addition of Foreign Lipids and Proteins .....................719
SASKIA M. VAN RUTH, MARIA G. E. G. BREMER, AND ROB FRANKHUIZEN
35 Detection of Adulterations: Identifi cation of Milk Origin.......................................733
GOLFO MOATSOU
36 Residues of Food Contact Materials .........................................................................755
EMMA L. BRADLEY AND LAURENCE CASTLE
37 Chemical Contaminants: Phthalates .......................................................................777
JIPING ZHU, SUSAN P. PHILLIPS, AND XU-LIANG CAO
viii (cid:2) Contents
38 Analysis of Antibiotics in Milk and Its Products .....................................................801
JIAN WANG
39 Environmental Contaminants ..................................................................................821
SARA BOGIALLI AND ANTONIO DI CORCIA
40 Allergens ..................................................................................................................843
VIRGINIE TREGOAT AND ARJON J. VAN HENGEL
41 Amines ......................................................................................................................861
TOMÁŠ KOMPRDA AND VLASTIMIL DOHNAL
Index .................................................................................................................................879
Preface
Dairy foods include a wide variety of foods such as milk, butter, yogurt, cream, ice cream, and
cheese. Th ese foods represent some of the most important types of foods in Western societies. Th is
book aims to be a reference book on the analysis of dairy foods with a description of the main ana-
lytical techniques and methodologies and their application to the compounds involved in sensory,
nutritional, and technological quality and safety.
Th is book contains 41 chapters. Part I (Chapters 1 through 12) focuses on the analysis of the
main chemical and biochemical compounds of dairy foods. Chapter 1 provides an introduction
to the topics discussed in this book.
Part II (Chapters 13 through 22) describes the analysis of technological quality, including the
use of noninvasive chemical and physical sensors to follow up the process, the analysis of the main
ingredients and additives used for these types of products, and the progress of specifi c biochemical
reactions and evolution of starter cultures of great importance for the fi nal quality.
Part III (Chapters 23 through 26) deals with the analysis of nutrients in dairy foods, with
some nutrients such as prebiotics and probiotics being particularly relevant to the modern diet.
Part IV (Chapters 27 through 29) is related to the sensory quality of the diff erent dairy prod-
ucts and the description of the main analytical tools and most adequate methodologies to deter-
mine their color, texture, and fl avor perception.
Finally, Part V (Chapters 30 through 41) is devoted to safety, especially to analytical tools for
the detection of spoilage and pathogen microorganisms, allergens, adulterations, residues, and
chemical toxic compounds, whether environmental, generated, or intentionally added, that can
be found in these foods.
Th is book provides a complete overview of the analytical tools available for all kinds of analyses
of dairy foods; the roles of these techniques; and the methodologies for the analysis of technological,
nutritional, and sensory quality as well as of safety aspects. In short, the book discusses and
compiles the main types of analytical techniques and methodologies available worldwide for the
analysis of a wide variety of dairy foods.
Th e editors thank all the contributors for their outstanding work. Th eir achievements are very
much appreciated.
Leo M.L. Nollet
Fidel Toldrá
ix
