Index A/B milk and yoghurt, 428 atto Abbe refractometer. 458 Apo-lactoferrin, 364 of cheese. 4 Apparent viscosity, 454, 455 djunct starters, 41 Arachidonic acid, 142 attenuated lactic acid bacteria, 418 Arteriovenous difference studies. 2( elevated ripening temperature, 41 Arthrobacter spp, 407 exogenous enzymes, 418 enetically modified starters, 418 Ascorbicryers, 211 C,132,265,289-90, Acetyl COA,,8],82,87,276 concentration in milk and dairy products, Acetylcholine, 276 0.292,293 N-Acetyl-glucosamidase 247 Acid-base equilibria in milk, 449, 451 function. 290 Acid casein. 211, 212 213 xidation of 440-2 ducing agent, 290 fermentation of lactose. 419 resh acid-curd cheeses, 419. 420 Acid coagulation of milk, see Isoelectric stabilitv. 290 Ash,239,240 dophilus milk, 428 see also Chyn Ca Acid phosphatase, see Phosphatases, Avidin, 281 Age gelation of UHT milks, 317, 321, 37 Bactofuk tioom. 382. 48 Aldolase, 98, 333 Bakery products, 220 Alkaline phosphatase, see Phosphatases lIkan-2-ones(methyl ketones), 408 bonate. 239 Inarp process, 137 Bifidobacterium spp, 43, 45, 49, 231 sential. 201 Biologically active proteins, peptides, 146 angiotensin converting enzyme(ACe) growth factors, 23 Analogue cheese, see Cheese analogues Antioxidant effect of sulphydryl groups, 377 broblast growth factors, 231 Antioxidants. 265 IGF1.231
Index A/B milk and yoghurt, 428 Abbe refractometer, 458 Accelerated ripening of cheese, 418 adjunct starters, 418 attenuated lactic acid bacteria, 418 elevated ripening temperature, 418 exogenous enzymes, 418 genetically modified starters, 418 Acetyl CoA, , 81, 82, 87, 276 Acetyl CoA carboxylase, 98 Acetylcholine, 276 N-Acetyl-glucosamidase, 247 N-Acetylglucosarnine, 327 N-Acetyl-CI-D-glucoaminidase, 318, 328 Acid-base equilibria in milk, 449, 451 Acid casein, 211, 212, 213 Acid-coagulated cheeses, 419 see also Casein fermentation of lactose, 419 fresh acid-curd cheeses, 419, 420 Acid coagulation of milk, see Isoelectric Acid degree value (ADV), 108 Acid milk gels, 455-6 Acidophilus milk, 428 Acid phosphatase, see Phosphatases, Activity coefficient, 449 Adenosine triphosphatase, 98, 333 Age gelation of UHT milks, 317, 321, 374 Age thickening of cream, 117 Agglutination Aldolase, 98, 333 Alkaline phosphatase, see Phosphatases Alkan-2-ones (methyl ketones), 408 Alnarp process, 137 Amino acids coagulation of milk see also Milk fat globules, 455 essential, 201 non-essential, 201 8-Aminoalanine, 367 Aminopeptidase, 320 Amorphous calcium phosphate, 185 a-Amylase, 333 8-Amylase, 333 Analogue cheese, see Cheese analogues Analytical ultracentrifugation, 155 Antioxidant effect of sulphydryl groups, 377 Antioxidants, 265 Annatto, 460 Apo-lactoferrin, 364 Apparent viscosity, 454, 455 Arachidonic acid, 142 Arteriovenous difference studies, 201 Arthrobacter spp., 407 Attrition dryers, 21 1 Ascorbic acid (vitamin C), 132,265,289-90, 315 concentration in milk and dairy products, 290, 292, 293 deficiency syndromes, 290 dehydroascorbate, 289 2,3-diketogluonic acid, 289 function, 290 oxidation of, 440-2 reducing agent, 290 role as antioxidant, 290 RDA values, 290 RNI values, 290 stability, 290 Ash, 239,240 Aspartyl (acid) proteinase, 384 tertiary structure, 385 see also Chymosin; Cathepsin D Aspergillus niger, 340 Auto-oxidation, 134 Avidin, 28 1 Babcock butyrometer, 118 Bactofugation, 113, 382, 406 Bakery products, 220 Beriberi, 276 Bicarbonate, 239 Bijidobacterium spp., 43, 45, 49, 231 Biologically active proteins, peptides, 146, 228 angiotensin converting enzyme (ACE) inhibitor, 234 bifidus factors, 231 calrnodulin-binding peptide, 234 glucose oxidase, 229 growth factors, 231 bornbasin, 231 fibroblast growth factors, 231 IFG2, 231 IGF1, 231
464 INDEX Biologically active proteins. (cont) structure of butter. 120. 121.456 mammary-derived growth factors. sweet-cream butter, 120 water droplets in butter, 121 latelet-derived factor 231 Buttermilk, 71 120.126 butylated hye amin-binding proteins, 230 idase. 229 see also Immunoglobulins: Vitam binding proteins; Metal binding Caking of whey and milk powders, 33 proteins: Protein hormones Calciferols(vitamin D) 269 cholecalciferol (vitamin D3), 269, 270 Culating peptides; Platlet deficiency of, 271, 272 Biotin,265,275,281 rickets, 271 nding proteins. 28 7-deh ro,269,270 ncentration in milk and dairy products, ferol. 27 cium. 271 hypervitaminosis D, 27. RDA value. 281 metabolites of vitamin d,. 271 role in gluconeogenesis, 281 272 Bixin,131,460 RDA values. 271 Blood serum albumin(BSA), 187, 195 RNI values. 271 binding of fatty acids, 19 stabi binding of metals, 195 Calcium,239,241,253,261-2 stimulation of lipase activity, 195 asurement of. 254 Blue cheese. 76 Calcium-ion electrode, 256 Calcium phosphate, 38, 453 Camembert. 215. 40 Braunauer-Emmett-Teller model 307. 308 Carbon tetrachloride. 118 Brevibacterium linens. 407, 432 arbonate. 239. 241. 2 Brie. 406 Brushite. 259 Carotenoids.73,74,97,131,132,266,268 Buffering capacity, 450, 4 carbonate. 450 8 carotene.,73,74,131,266267,268 trate. 450 Casein, definition. 149 oluble calcium phosphate, 450 amino acid composition, 163, 164 Buffering curves, 45 applications utTering index, 450 ulk density of milk powders, 458 Butanoic scid. 87. 142 phosphorylation, 160 Butter. 78 blending, 138 electrophoresis of, 159 ding with Is, 218 making, 118, gelation of, 218 genetic polymorphism(variants), 162 urning, 118 phase inversion, 121 heterogeneity of bovine casein, 163 hardness of 90. 13 hydration of, 218 actic butter. 120 ydrolysis of primary caseins by plasmin, diacetyl in, 120 seasonal variations in firmness. 78 hydrophobicity, 178 Jon
464 INDEX Biologically active proteins, (conr.) mammary-derived growth factors, platelet-derived factor, 231 transforming growth factors, 231 23 1 lactoperoxidase, 229 nutraceutical, 23 1 vitamin-binding proteins, 230 xanthine oxidase, 229 see also Immunoglobulins; Vitaminbinding proteins; Metal binding proteins; Protein hormones; Caseinomorphins; Immunomodulating peptides; Platlet modifying peptides Biotin, 265, 275, 281 binding proteins, 281 concentration in milk and dairy products, 28 1 deficiency, 281 food sources, 281 intake, 281 RDA value, 281 role in gluconeogenesis, 281 ‘Bitty cream’defect, 117, 118, 317 Bixin, 131, 460 Blood serum albumin (BSA), 187, 195 binding of fatty acids, 195 binding of metals, 195 stimulation of lipase activity. 195 Blue cheese, 76 Boiling point of milk. 437, 443 Brassica. 332 Braunauer-Emmett-Teller model, 307, 308 Brevibacterium linens. 407, 432 Brie, 406 Brushite, 259 Buffering capacity, 450, 451 bicarbonate, 450 citrate, 450 soluble calcium phosphate, 450 Buffering curves, 452 Buffering index, 450 Bulk density of milk powders, 458 Butanoic scid, 87, 142 Butter, 78 blending, 138 blending with vegetable oils, 138 polyunsaturated fatty acids, 139 buttermaking, 118, 119, 125 butter churns, 123 churning, 118 phase inversion, 121 frozen cream, use of, 126 hardness of, 90, 134 lactic butter, 120 diacetyl in, 120 seasonal variations in firmness, 78 structure of butter, 120, 121, 456 sweet-cream butter, 120 water droplets in butter, 121 Buttermilk, 71 Buttermilk, cultured, 429 Butter oil, 120, 126 Butylated hydroxytoluene, 132 Butyrophilin, 94, 95, 102 Caking of whey and milk powders, 33 Calciferols (vitamin D), 269 cholecalciferol (vitamin DJ, 269, 270 deficiency of, 271, 272 osteomalacia, 271 rickets, 271 7-dehydrocholesterol, 269, 270 1,25-dihydroxycholecalciferol, 271 effect on plasma calcium, 271 ergocalciferol, 271 25-hydroxycholecalciferol, 270 hypervitaminosis D, 272 metabolites of vitamin D,, 271 pre-vitamin D,, 269 principal sources, 272 RDA values, 271 RNI values, 271 stability, 272 Calcium, 239, 241, 253, 261-2 measurement of, 254 Calcium-ion electrode, 256 Calcium phosphate, 38, 453 Camembert, 215, 406 Carbon tetrachloride, 118 Carbonate, 239, 241, 251 Cardiolipin, 143 Carotenoids, 73, 74, 97, 131, 132, 266, 268, P-carotene, 73, 74, 131, 266, 267, 268 amino acid composition, 163, 164 applications of caseins, 219 association, 180 chemical composition, 163 degree of phosphorylation, 160 disulphide bonding, 160 electrophoresis of, 159 functional (physicochemical) properties of caseins, 218 gelation of, 218 genetic polymorphism (variants), 162 heterogeneity and fractionation, 155, 163 heterogeneity of bovine casein, 163 homology, 171 hydration of, 218 hydrolysis of primary caseins by plasmin, hydrophobicity, 178 industrial fractionation of casein, 216 269,459, 460 Casein, definition, 149 160
NDEX 465 industrial production of caseins, 21 enzymatic (rennet)coagulation, 21 role of colloidal calcium phosphate Pre 211 influence of models of tegeneity of the c submicelle model of the casein micelle nolecular size. 178 omenclature of the caseins 162 hydrophobic bonds, 185 phosphorus in, 171 acid (isoelectric) precipitation, 152 tial. 184 Caseinomorphins, 23 31,247,98,318,319.330 graphy, 154 331,336,339 vel methods for casein production 215 estruction of hydrogen peroxide, 339 precipitation with ethanol, 154 Cathepsin D(acid milk proteinase), 320 rennet coagulation, 154 ting-out method, 153 Cell-wall associated proteinase, see pecific absorbance, 157 lactococcus Ceramides, 71. 143 imary structures, 165-8 Cerebrosides, 71, 95. 96. 97, 143 Cheddar cheese, 399 flavour, 330. 339 Cheese, 379 surface activity, 219 Appellation oRigine Protegee statu variations in the degree of glycosylation 381 436 a,I- Casein,161,165,217 conversion of milk to cheese, 382 see also Casein zs2-Casein, 161, 217 ennet-coagulated cheeses, 380 e also Casein B-Casein,155,160,217 see also Processed cheese pro see also Casein Casein,155,160,187,217 Cheese favour. 416 see also casei K-Casein,150,161,183,217 mino acids. 416 also Casein pounds, 418 dimethyl sulphide, 418 odium,211,214.310 retry(MS), 416 Casein micelles, 109. 153, 310 peptides, 416 role of water-soluble omposition and general features, 180 taste of cheese. 416 cryodestabilization, 182, 215 volatile compounds in Cheddar cheese lectron microscopy, 18 models of micelle structure. 184 cheddaring, 399 olding. 397 subunit(submicelles), 184 principal micelle characteristics, 183 shaping, 397
INDEX 465 industrial production of caseins, 21 1 enzymatic (rennet) coagulation, 21 1 isoelectric precipitation, 21 1 influence of Ca2 * on caseins, 179 microheterogeneity of the caseins, 160 models of tertiary structures, 176 molecular size, 178 nomenclature of the caseins, 162 phosphorus in, 171 preparation acid (isoelectric) precipitation, 152 cryoprecipitation, 154 gel filtration (gel permeation) novel methods for casein production, precipitation with ethanol, 154 rennet coagulation, 154 salting-out method, 153 specific absorbance, 157 ultracentrifugation, 153 primary structures, 165-8 rennet action on casein, 179 rheological properties, 218 solubility, 218 surface activity, 219 variations in the degree of glycosylation, chromatography, 154 215 161 a-Casein, 155 a,,-Casein, 161, 165, 217 see also Casein a,,-Casein, 161, 217 see also Casein /?-Casein, 155, 160, 217 see also Casein y-Casein, 155, 160, 187, 217 see also Casein K-Casein, 150, 161, 183, 217 see also Casein Caseinate ammonium, 21 1 calcium, 21 1 potassium, 21 1 sodium, 211, 214, 310 Casein gels, 456 Casein kinase, 206 Casein micelles, 109, 153, 310 characteristics of casein micelles, 181 composition and general features, 180 cryodestabilization, 182, 215 destabilization, 39 electrostatic intractions, 184 electron microscopy, 184 models of micelle structure, 184 core-coat, 184 internal structure, 184 subunit (submicelles), 184 principal micelle characteristics, 183 role of colloidal calcium phosphate stability, 182 structure, 180 submicelle model of the casein micelle, 184 hairy layer, 185 hydrophobic bonds, 185 protruding K-casein hairs, 186 zeta potential. 185 surface (zeta) potential, 184 (CCP), 182, 183 Caseinomorphins, 233 Catalase, 128, 131, 247, 98, 318, 319, 330, 331, 336,339 destruction of hydrogen peroxide, 339 role as pro-oxidant, 331 Cathepsin D (acid milk proteinase), 320, 322 Cell-wall associated proteinase, see Lactococcus Ceramides, 71, 143 Cerebrosides, 71, 95, 96, 97, 143 Cheddar cheese, 399 flavour, 330, 339 Cheese, 379 Appellation d'origine Protegee status, composition, 380 consumption, 436 conversion of milk to cheese, 382 principal families, 379 rennet-coagulated cheeses, 380 world production, 435 see also Processed cheese products, 379 381 Cheese analogues, 427 Cheese flavour, 416 amines, 4 16 amino acids, 416 biogenesis of flavour compounds, 418 dimethyl sulphide, 418 dimethyl disulphide, 418 gas liquid chromatography (GC), 416 H,S, 418 mass spectrometry (MS), 416 methanethiol, 418 organic acids, 416 peptides. 416 role of water-soluble fraction, 416 taste of cheese, 416 volatile compounds in Cheddar cheese, see also Cheese ripening Cheese manufacture, 382-401 cheddaring, 399 milling, 399 moulding, 397 salting, 398 shaping, 397 41 7
INDEX see Butter 384,410 ee also Cheese starters and acidification: Rennet coagulation of milk Citrate,239,241,251,254,261,373,445 Clausius-Clapeyron equation, 302, 303, 304 assessment of ripening Clostridium tyrobut yricum, 339, 382, 406 high performance ion-exchange Co-enzyme A(CoA), 281 chromatography, 410 Colligative properties of milk, 443, inhydrin, 410 Colloidal calcium phosphate(CCP) phosphotungstic acid, 410 reversed-phase HPLC, 410 trinitrobenzene sulphonic acid, 410 CCP-free milk. 25 urea-polyacrylamide composition and structure, 257 electrophoresis, 410 09,328,450 ,411 deamination. 408 Colour of milk, milk fat, milk products, 73 decarboxylation, 408 adation of a,, -casein. 410-12 B-casein, 410, 41 titanium oxide. 75 glycolysis, 40 see also Carotenoid production of bitter peptides, 408 ted linoleic acid production of butyric acid, 406 Co-precipitates, milk protein, 220, 221, 227 production of large polypeptides, 409 Co-translational modifications, 206 production of sulphur compounds, 409 Cottage cheese, 420 production of y,72.and y3-caseins, 410 Creaming, 104-8, 117 role creaming properties of milk, 113 cryoglobulins, role in, 107, 108, 113, 117 hine oxidase mmunoglobulins, role in, 107 role of plasmin, 403, 412 Cream plug, 117, 3 see also Cheese favour: Accelerated see also Creaming g of cheese Cry Cheese starters and acidification, 395 ,44 milk. 447 acidification 394 Crystallization behaviour of milk galactose-positive/ negative species/ glycerides, 454 Cultured buttermilk ple of diacetyl, citrate, 429 Spp Cule see also Fermented dairy pH profile during Cheddar cheese Cysteine, 440 ytochromes, 128, 131 Cytoplasmic crescents, 102 Chloride, 239, 241 Cytoplasmic lipid droplets, 99 skeletal elements. 99 Cholinesterase. 98 Deamination of amino acids, 408
466 INDEX Cheese manufacture (cont.) treatment of cheesemilk, 380 use of NaNO,, 382, 400 whey drainage, 399 see also Cheese starters and acidification: Rennet coagulation of milk Cheese ripening, 403 assessment of ripening fluorescamine, 410 high performance ion-exchange chromatography, 410 ninhydrin, 410 phosphotungstic acid, 410 o-phthaldialdehyde, 410 reversed-phase HPLC, 410 trinitrobenzene sulphonic acid, 410 urea-polyacrylamide gel electrophoresis, 410 water-soluble nitrogen, 41 1 deamination, 408 decarboxylation, 408 degradation of a,,-casein, 410-12 degradation of B-casein, 410, 412 desulphuration, 408 glycolysis, 404 lipolysis during, 407 production of amines, 409 production of bitter peptides, 408 production of butyric acid, 406 production of large polypeptides, 409 production of sulphur compounds, 409 production of yl-, 7’- and y3-caseins, 410 proteolysis during, 408 role of coagulant, 403 role of Maillard reaction and Strecker degradation, 408 role of phosphatase, xanthine oxidase, 403 role of plasmin, 403, 412 textural changes, 408 see also Cheese flavour; Accelerated ripening of cheese Cheese starters and acidification, 395 see also Lactococcus; Luctobacillus acidification, 394 galactose-positive/negative species/ homofermentative, 395 Leuconostoc spp., 395, 397 metabolism of lactose by, 396 pH profile during Cheddar cheese Slreptococcus sakarius ssp. thermophilus, strains, 405 manufacture, 395 395 Chloride, 239, 241 Cholesterol, 71, 73, 95 Cholinesterase, 98 cholesteryl esters, 71, 73, 80, 83 Churning, see Butter Chylomicrons, 85, 87, 100 Chymosin, 149, 183, 322, 383, 384,410 see also Rennets; Rennet coagulation of Citrate, 239, 241, 251, 254,. 261, 373, 445 Clausius-Clapeyron equation, 302,303,304 Clostridiurn tyrobutyricum, 339, 382, 406 Cobalamin, see Vitamin B,, Co-enzyme A (CoA), 281 Colligative properties of milk, 443, 444 Colloidal calcium phosphate (CCP), 150, milk 152, 171,257,259, 260-2,374, 451, 457 association with casein, 257 CCP-free milk, 257 composition and structure, 257 human, 229 74,459 benzoyl peroxide, 75 chlorophyll, 75 titanium oxide, 75 see also Carotenoids Colostrum, 75, 209, 328, 450 Colour of milk, milk fat, milk products, 73, Comte cheese, 394 Conalbumin, 229 Conjugated linoleic acid, isomers, 351-2 Co-precipitates, milk protein, 220, 221, 227 Co-translational modifications, 206 Cottage cheese, 420 Coulter counter, 90 Cream cheese, 420 Creaming, 104-8, 117 creaming properties of milk, 113 cryoglobulins, role in, 107, 108, 113, t 17 electrokinetic potential, 107 immunoglobulins, role in, 107 Cream plug, 117, 350 Cryoglobulins, 349 see also Creaming Cryoprecipitation of casein, 215 Cryoscopy, 447 Crystallization behaviour of milk Cultured buttermilk Cultured milks, 428 adulteration of milk, 447 triglycerides, 454 role of diacetyl, citrate, 429 see also Fermented dairy products, yoghurt Cysteine, 440 Cytochromes, 128, 131 Cytoplasmic crescents, 102 Cytoplasmic lipid droplets, 99 Cytoskeletal elements, 99 Deamination of amino acids, 408
INDEX 467 use of exogenous cids. 408 use of in modification of protein 9,440 functionality 337 Density of milk, 437, 438 Epilactose, 353 Desulphuration of amino acids. 408 Erythrocyte haem 273.274 ylglycerols (dig Essential fatty Esterase. 32 2, 6-Dichlorophenol indophenol, 441 also Li olic ester hydrolases esterases (glycerol tricarbonyl 33,351 Dissolved oxygen in milk, 440 C rect acidification of dairy products, 341 Domiati cheese, 398 Ethylene diamine tetraacetic acid (EDTA). Dutch-type cheese, 113 240,256,459 copic mineralization, 186 Faraday constant. 440 Fat, see lipie ilk,456,457 Electrodialysis, 187, 224 mastitic infection, effect of. 68 scopy, 102 Electrophoresis, see Polyacrylamide gel effect of. 68. 70 Fat globules, see Milk fat globules Fat globule membrane, see Milk fat globule Emmental cheese. 394. 399 membran cheese Fat-soluble vitamins(A, D, E, K), 67, 73, 74, 75,97,265,266,268,269,270 Emulsion, milk fat, 437, 459 71,272,273,274,275 see also vitamins Fatty acids. 7 β- keto acid,87 Enzyme-linked immunosorbent assays (ELISA). 343 authentication of cheese. 344 desaturation of fatty acids. competitive ELISA, 343 fatty acid distril 90 detection of enzymes from psychrotrophs hydroxy acids, 77, 351 keto acids, 77 noncompetitive ELISA, 34 81,82,87 quantification of denaturation of B- hain, 77 use of ELISA in dairy analyses, 344 nzyme-modified cheeses, 418 sources of fatty acids, 84 Enzymes in milk and milk products, 317-46 synthesis, 81 enzymes of psychrotrophs, 317, 321 ogenous enzymes, 317, 333 enzyme electrodes, 342 acetyl CoA carboxylase, 82 cyl carrier protein(ACP), 82, 83 AtP citrate lyase, 81 317,318 B-hydroxyburyryl-S-ACP, 82 B-keto.ACP synthase(KS), 83 use in accelerated cheese ripening, 336 B-ketoacyl-ACP reductase(KR),8
INDEX 467 Decanting centrifuge, 21 1 Decarboxylation of amino acids, 408 Dehydroalanine, 367, 368 Dehydroascorbate, 289, 440 Density of milk, 437, 438 Desulphuration of amino acids, 408 Diacylglycerols (diglycerides), 71, 97, 449 Dialatometry, 439 2,6-Dichlorophenol indophenol, 441 2,3-Diketogulonic acid, 440 Diisopropylflurophosphate, 321 Dispersibility/wettability of milk powder, Dissolved oxygen in milk, 440 Dictyosomes, 101 Direct acidification of dairy products, 341 Domiati cheese, 398 Dutch-type cheese, 113 33,351 Ectopic mineralization, 186 Eiler’s equation, 453 Electrical conductivity of milk, 456, 457 Electrodialysis, 187, 224 Electron microscopy, 102 Electrophoresis, see Polyacrylamide gel 8-Elimination, 368 Emmental cheese, 394, 399 Emulsifying salts, see Processed cheese Emulsion, milk fat, 437, 459 electrophoresis products aqueous colloidal continuous phase, 437. oil/fat dispersed phase, 437 459 Enzyme-linked immunosorbent assays (ELISA), 343 authentication of cheese, 344 competitive ELISA, 343 detection of enzymes from psychrotrophs monitoring proteolysis, 345 noncompetitive ELISA, 343 quantification of denaturation of 8- lactoglobulin, 344 use of ELISA in dairy analyses, 344 Enzyme-modified cheeses, 418 Enzymes in milk and milk products, 317-46 344 enzymes of psychrotrophs, 317, 321 exogenous enzymes, 317, 333 exogenous enzymes in food analysis, 342 enzyme electrodes, 342 examples of compounds analysed, lactic acid, 342 luciferase, 342 indigenous enzymes, 317, 318 minor enzymes, 334, 335 use in accelerated cheese ripening, 336 342 use of exogenous proteinases and use of in modification of protein peptidases, 337 functionality, 337 Epilactose, 353 Erythrocyte haemolysis, 273, 274 Essential fatty acids, 67, 78 Esterase, 322 see also Lipase A-type carboxylic ester hydrolases B-type esterases (glycerol tricarboxyl (arylesterases), 322 esterases, aliphatic esterases, lipases), 322 C-type esterases (cholinesterase), 322 Ethanol, 50 Ethylene diamine tetraacetic acid (EDTA), 240,256,459 Faraday constant, 440 Fat, see Lipids in milk Fat content of milks, 67 mastitic infection, effect of, 68 milk yield, effect of, 69 seasonality, effect of, 68, 70 Fat globules, see Milk fat globules Fat globule membrane, see Milk fat globule membrane Fat-soluble vitamins (A, D, E, K), 67,73, 74, 75, 97, 265, 266, 268, 269, 270, 211,272, 273, 274, 275 see also Vitamins 8-keto acid, 87 cis isomers, 77, 137 6-hydroxy acid, 87 elongation/desaturation of fatty acids, 86 fatty acid distribution, 90 hydroxy acids, 77, 351 keto acids, 77 lactones, 351 malonyl CoA pathway, 77, 81, 82, 87 medium-chain, 77 melting point, 77 methyl ketones, 77 sources of fatty acids, 84 synthesis, 81 Fatty acids, 76 acetate, role in, 81, 85 acetyl CoA-ACP transacetylase acetyl CoA carboxylase, 82 acyl carrier protein (ACP), 82, 83 ATP citrate lyase, 81 8-hydroxyacyl-ACP-dehydrase 8-hydroxyburyryl-S-ACP, 82 8-keto-ACP synthase (KS), 83 j?-ketoacyl-ACP reductase (KR), 83 (AT), 83 (HD), 83