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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

Dairy products - Composition. --- Milk - Composition. --- Agriculture --- Earth & Environmental Sciences --- Animal Sciences --- Health & Biological Sciences --- Biomedical Engineering --- Milk --- Dairy products --- Composition. --- Milk products --- Products, Dairy --- Chemistry. --- Food --- Food Science. --- Chemistry/Food Science, general. --- Biotechnology. --- Animal products --- Food science. --- Physical sciences --- Science --- Food—Biotechnology.

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Human lactation has evolved to produce a milk composition that is uniquely-designed for the human infant. Not only does human milk optimize infant growth and development, it also provides protection from infection and disease. More recently, the importance of human milk and breastfeeding in the programming of infant health has risen to the fore. Anchoring of infant feeding in the developmental origins of health and disease has led to a resurgence of research focused in this area. Milk composition is highly variable both between and within mothers. Indeed the distinct maternal human milk signature, including its own microbiome, is influenced by environmental factors, such as diet, health, body composition and geographic residence. An understanding of these changes will lead to unravelling the adaptation of milk to the environment and its impact on the infant. In terms of the promotion of breastfeeding, health economics and epidemiology is instrumental in shaping public health policy and identifying barriers to breastfeeding. Further, basic research is imperative in order to design evidence-based interventions to improve both breastfeeding duration and women’s breastfeeding experience.

Cambodia --- milk metabolomics --- galactogogues --- adequate intake --- postnatal outcomes --- cytomegalovirus --- midwifery --- milk synthesis --- chromatography --- protein --- lactoferrin --- human lactation --- ultrasound skinfolds --- breastfed infants --- knowledge --- pregnancy --- casein --- SEA --- maternal factors --- ethnicity --- post-partum distress --- bottle --- composition --- feeding --- co-sleeping --- passive immunity --- glycerophosphocholine --- anthropometrics --- antimicrobial proteins --- professional support --- mothers of preterm infants --- responsive feeding --- lactating women --- peptidomics --- triiodothyronine --- preterm --- mother–infant physical contact --- expressing --- preterm infant --- appetite regulation --- justification of supplementation --- body composition --- zinc supplementation --- antibodies --- antisecretory factor --- proteolysis --- enteral nutrition --- Ecuador --- growth factors --- maternal responsiveness --- maternal wellbeing --- nipple shield --- microbiome --- maternal distress --- sodium --- thyroid --- maternal diet --- thyroxine --- IgA --- caesarean section --- raw breast milk --- colostrum --- fatty acids --- breast milk --- immune cells --- metabolites --- PEA --- premature --- mode of delivery --- endocannabinoids --- lipids --- practice --- fat synthesis --- attitudes --- feeding cues --- infant --- Docosahexaenoic acid --- Arachidonic acid --- GDM --- milk-acquired infections --- zinc deficiency --- ICP-OES --- social support --- infants --- omega-6 fatty acids --- infant health --- HGF --- omega-3 fatty acids --- OEA --- leptin --- milk metabolites --- Canada --- mother–infant interaction --- NMR spectroscopy --- lipidomics --- infection --- breastfeeding support --- prematurity --- phosphocholine --- immunity --- Quito --- sex-specificity --- choline --- paternal role --- inflammation --- docosahexaenoic acid --- partner support --- proximal care --- thyroid antibodies --- adipokines --- calculated daily intakes --- candida --- proton nuclear magnetic resonance --- N-acylethanolamines --- milk intake --- whey --- bioelectrical impedance spectroscopy --- breastfeeding --- n-6 and n-3 polyunsaturated fatty acid --- babywearing --- milk composition --- breastmilk --- obesity --- lactation --- infant growth --- formula supplementation --- early life nutrition --- adiponectin --- milk cells --- potassium --- human milk --- long-chain polyunsaturated fatty acids --- Andean region --- Ireland --- mass spectrometry --- geographical location --- diet --- dietary recommendations --- TGF-? --- ion selective electrode --- plasma zinc --- barriers --- infant feeding --- human milk composition --- Breastfeeding

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Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.

Research & information: general --- Biology, life sciences --- ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- “bryndza” cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein–polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation --- n/a --- "bryndza" cheese --- protein-polysaccharide complexes

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Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.

Technology: general issues --- milk composition --- Parmigiano Reggiano cheese --- cheese-making efficiency --- curd fines --- cheese-making losses --- zinc --- ewes’ milk cheese --- rumenic acid --- zinc-dependent enzyme --- volatile compound --- cheesemaking --- donkey milk --- fatty acids --- sensory analysis --- VOC --- starch --- yogurt --- rheology --- sensory --- texture --- defatted cheese --- peptides --- amino acids --- bioactivity --- digestibility --- cheese quality --- mountain cheese --- fatty acid profile --- volatile organic compounds --- sensory properties --- milk clotting --- cheese --- kiwifruit --- actinidin --- nutraceutical properties --- microstructure --- Raman spectroscopy --- confocal laser scanning microscopy --- cheese freezing --- cream cheese --- NMR spectroscopy --- cryoprotectants --- black tea --- acidified dairy gel --- textural property --- antioxidant capacity --- functional yogurt --- fenugreek and Moringa oleifera seed flours --- total phenolic content --- antioxidant activity --- antibacterial activity --- mineral content --- Rubus suavissimus S. Lee (Chinese sweet tea) --- antioxidant --- anticancer --- antihypertensive --- polymerized goat milk whey protein --- soy isoflavones --- nanoparticle --- physicochemical property --- milk fat globules --- bovine milk proteins --- milk fat globule membrane --- comparative proteomics --- infant formula preparation --- n/a --- panela cheese --- angiotensin-converting enzyme inhibition --- probiotic addition --- DPPH --- ABTS --- ewes' milk cheese

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Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.

ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- “bryndza” cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein–polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation --- n/a --- "bryndza" cheese --- protein-polysaccharide complexes