Understanding and improving the functional and nutritional properties of milk (EPUB) von Thom Huppertz

Part 1 General
1.The role of the dairy matrix in the contribution of milk and dairy products to the human diet: Jan Geurts, FrieslandCampina, The Netherlands;
2.Digestion of milk protein and milk fat: Aiqian Ye, Riddet Institute, Massey University, New Zealand;
3.Milk composition and properties: interspecies comparison: Golfo Moatsou, Agricultural University of Athens, Greece;

Part 2 Proteins and lipids
4.Caseins and casein micelles: Thom Huppertz, FrieslandCampina and Wageningen University & Research, The Netherlands and Victoria University, Australia; and Inge Gazi, Utrecht University and Netherlands Proteomics Center, The Netherlands;
5.Advances in dairy protein science: whey proteins: Dimuthu Bogahawaththa and Todor Vasiljevic, Victoria University, Australia;
6.Understanding nutritional and bioactive properties of whey: Geoffrey McCarthy, Teagasc Food Research Centre, Ireland; James A. O’Mahony, University College Cork, Ireland; and Mark A. Fenelon and Rita M. Hickey, Teagasc Food Research Centre, Ireland;
7.Functional ingredients based on bioactive peptides from milk proteins: Egon Bech Hansen, Technical University of Denmark, Denmark;
8.Advances in dairy lipid science: physicochemical aspects: Daylan A. Tzompa-Sosa, Ghent University, Belgium; and Naomi Arita-Merino, Wageningen University, The Netherlands;
9.Advances in understanding the biosynthetic pathways of milk lipids, their health benefits and bioactive properties: Nurit Argov-Argaman, The Hebrew University of Jerusalem, Israel;

Part 3 Carbohydrates and other components
10.Lactose in milk: properties, nutritional characteristics and role in dairy products: Thom Huppertz, FrieslandCampina and Wageningen University & Research, The Netherlands;
11.Nutritional properties and biological activity of lactose and other dairy carbohydrates: Michael Gänzle, University of Alberta, Canada;
12.Advances in understanding of indigenous milk enzymes: Lotte Bach Larsen, Søren Drud-Heydary Nielsen and Nina Aagaard Poulsen, Aarhus University, Denmark; and Alan L. Kelly, University College Cork, Ireland;
13.Advances in understanding milk salts: Xiao-Chen Liu and Leif H. Skibsted, University of Copenhagen, Denmark;

Part 4 Optimising milk composition and quality
14.Advances in instrumental analysis of dairy products: Paul Andrewes and Stephen E. Holroyd, Fonterra Research and Development Centre, New Zealand; Brendon Gill and Richard Johnson, Fonterra Co-operative Group Ltd, New Zealand; and Andrew Lewis, Andrew MacKenzie and Mikhail Vyssotski, Callaghan Innovation, New Zealand;
15.Genetic factors affecting the composition and quality of cow’s milk: Nina Aagaard Poulsen and Lotte Bach Larsen, Aarhus University, Denmark;
16.Dietary factors affecting the composition of cow’s milk: Martin Auldist, Agriculture Victoria Research, Australia;
17.Sensory properties of milk: understanding and analysis: Tim Coolbear, Nathalie Janin, Rachel Traill and Rebecca Shingleton, Fonterra Research and Development Centre, New Zealand;
18.Microbial quality and spoilage of raw cow’s milk: Maria Kazou, Alkmini Gavriil, Chryssi Kounenidaki and Effie Tsakalidou, Agricultural University of Athens, Greece;
19.Understanding the contribution of milk constituents to the texture of dairy products: liquid milk products: Hilton C. Deeth, University of Queensland, Australia;
20.Understanding the contribution of milk constituents to the texture of dairy products: fermented products: Georg Surber, Harald Rohm and Doris Jaros, Technische Universität Dresden, Germany;
21.Understanding the contribution of milk constituents to the texture of dairy products: cheese: Michel Britten, Agriculture and Agri-Food Canada, Canada;