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Informationen zum Autor Geoffrey W Smithers , PhD is the Director of International Business for Food Science Australia, Melbourne, Victoria, Australia. He is responsible for setting the strategic framework for relationship and business development in international markets, and directing and coordinating activities in these markets. Dr Smithers has a background in both fundamental and applied R&D in the areas of advanced processing and ingredient functionality, together with hands-on experience in food business practice. He has more than 18 years experience in dairy food R&D, both in Australia and in the United States. Dr Smithers has been closely involved in the development and commercialization of high-value dairy foods and ingredients, particularly those based on fractionated proteins, and in the development of nutriceuticals, based on dairy protein or peptide isolates, with specific and targeted physiological function. Mary Ann Augustin , PhD is a Professor in Chemistry at Monash University, Melbourne, Victoria, Australia. She is currently on assignment to the University from Food Science Australia. Previously, she held several science leadership positions at Food Science Australia/CSIRO including Group Manager - Ingredients; Director, Science Forum, Food Science Australia; Section Leader - Ingredient Functionality; Team Leader - Milk Powders. Prof. Augustin is inventor/co-inventor on a number of patents and innovations (proprietary) in the area of ingredients, milk powders and microencapsulated products. Klappentext Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon. Zusammenfassung Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Inhaltsverzeichnis Contributors xv Preface xvii 1 Dairy Protein Powders 3 P. Schuck 1.1 Introduction 3 1.2 Extraction of Milk Proteins 5 1.2.1 Milk proteins 5 1.2.2 Separation of proteins 5 1.2.3 Pretreatment of milk 6 1.3 Drying Principles 10 1.3.1 Roller drying 10 1.3.2 Spray drying and fl uid bed drying/cooling 11 1.4 Drying of Dairy Proteins 17 1.4.1 Heat treatment 17 1.4.2 Water transfer 18 1.4.3 Energy consumption 18 1.5 Powder Properties 20 1.5.1 Powder structure 20 1.5.2 Particle size distribution 20 1.5.3 Powder density 20 1.5.4 Flowability 21 1.5.5 Rehydration of dairy protein powders 22 1.6 Conclusion 25 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 31 2.2 Forms and Properties of Lactose 32 2.2.1 Types of lactose 33 2.2.2 Mutarotation 38 2.2.3 Solubility and supersaturation 38 2.2.4 Properties of lactose crystals 42 2.3 Manufacture of Lactose 43 2.3.1 Industrial processes for ¿-lactose monohydrate 44 2.3.2 Creation of amorphous ...
