Preface ................................................................................................................................ Editors ................................................................................................................................. Contributors ............................................................................................................ PART I: CHEMISTRY AND BIOCHEMISTRY 1 Introduction to Analysis in the Dairy Industry ........................................................... PATRICK F. FOX AND THERESE UNIACKE-LOWE 2 Amino Acids in Dairy Foods ........................................................................................ M. CONCEPCION ARISTOY AND FIDEL TOLDRA 3 Peptides ...................................................................................................................... ISIDRA RECIO, LOURDES AMIGO, BLANCA HERNANDEZ-LEDESMA, AND BEATRIZ MIRALLES 4 Milk Proteins.............................................................................................................. JERZY DZIUBA, PIOTR MINKIEWICZ, AND MALGORZATA DAREWICZ, 5 Proteomics and Peptidomics in Dairy Science .............................................................. BARBARA PRANDI, LUCA DELLAFIORA, TULLIA TEDESCHI, STEFANO SFORZA, AND ROSANGELA MARCHELLI 6 Indigenous Milk Enzymes.............................................................. YI ZHANG, DOREEN ADI, GILBERT SAMPSON OWIAH, CHEN LI, AND BENJAMIN K. SIMPSON 7 Carbohydrates .......................................................................................................... NIEVES CORZO, AGUSTIN OLANO, ISABEL MARTINEZ-CASTRO, AND MIGUEL PERIS 8 Triacylglycerols in Dairy Foods ............................................................................... MARIA V.CALVO, MANUELA JUAREZ, AND JAVIER FONTECHA 9 Polar Lipids .................................................................................................... CLAIRE BOURLIEU, NATHALIE BAROUH, JEANNE KERGOMARD, OLIVIA MENARD, DIDIER DUPONT, PIERRE VILLENEUVE, VERONIQUE VIE, AND MARIE-CAROLINE MICHALSKI 10 Fatty acids ................................................................................................................ PILAR GOMEZ-CORTES, MIGUEL ANGEL DE LA FUENTE, AND MANUELA JUAREZ 11 Cholesterol ............................................................................................................... ZEHRA GUELER AND YOUNG W. PARK 12 Organic Acids ........................................................................................................... HUIMIN ZHANG AND LLOYD E. METZGER 13 Aroma Compounds...................................................................................................... MARINA RUSSO, PAOLA DUGO AND LUIGI MONDELLO PART II: TECHNOLOGICAL QUALITY 14 Microstructure ......................................................................................................... ISABEL HERNANDO, EMPAR LLORCA, AND AMPARO QUILES 15 Biosensors ................................................................................................................. JON ASHLEY 16 Hyperspectral Imaging in Dairy Products Analysis...................................................... BASIL K. MUNJANJA 17 Determination of Identity and Quality of Dairy Products ...................................... ROMDHANE KAROUI 18 Determination of Glycolysis ..................................................................................... GASPAR PEREZ-MARTINEZ 19 Proteomic authentication of dairy products .................................................................. SAHER ISLAM AND DEVARAJAN THANGADURAI 20 Determination of Lipolysis....................................................................................... KIERAN KILCAWLEY 21 Characterization of Lactic Acid Bacteria Used as Starter Cultures ....................... M. CARMEN MARTINEZ-CUESTA, TOMAS GARCIA-CAYUELA, CARMEN PELAEZ, AND TERESA REQUENA 22 Detection of Bacteriophages in Milk Products...................................................................... DIEGO J. MERCANTI PART III: NUTRITIONAL QUALITY 23 Bioactive Peptides............................................................................ MARTA SANTOS-HERNANDEZ, BEATRIZ MIRALLES, BLANCA HERNANDEZ-LEDESMA, LOURDES AMIGO, AND ISIDRA RECIO 24 Prebiotics .................................................................................................................. JONAS TOLEDO GUIMARAES, HENRIQUE SILVANO ARRUDA, LEONARDO MARINHO FERNANDES, ERICK ALMEIDA ESMERINO, MONICA QUEIROZ FREITAS, GLAUCIA MARIA PASTORE, MARCIA CRISTINA SILVA, AND ADRIANO GOMES CRUZ 25 Probiotics ................................................................................................................. SILVANI VERRUCK, CELSO FASURA BALTHAZAR, JONAS TOLEDO GUIMARAES, RAMON SILVA ROCHA, TATIANA COLOMBO PIMENTEL4, MARCIA CRISTINA SILVA, MONICA QUEIROZ FREITAS, ADRIANO GOMES CRUZ, AND ELANE SCHMINDEN PRUDENCIO 26 Determination of Water- and Fat-Soluble Vitamins in Infant Formulae ................. LEO M.L. NOLLET 27 Minerals and Trace Elements ................................................................................... ANTONIO CILLA, AMPARO ALEGRIA, REYES BARBERA, AND GUADALUPE GARCIA-LLATAS PART IV: SENSORY QUALITY 28 Color......................................................................................................................... LAURENT DUFOSSE AND PATRICK GALAUP 29 Texture .................................................................................................................... KASIVISWANATHAN MUTHUKUMARAPPAN AND CHINNADURAI KARUNANITHY 30 Flavor ....................................................................................................................... MARINA RUSSO, PAOLA DUGO, AND LUIGI MONDELLO 31 Sensory Perception and measurement .......................................................... JUN NIIMI PART V: SAFETY 32 Microbial Flora ........................................................................................................ MARIA KAZOU, LENA PAGIATI, RIMI BOUNENNI, AND EFFIE TSAKALIDOU 33 Spoilage Detection ................................................................................................. MARIA CRISTINA DANTAS VANETTI AND SOLIMAR GONCALVES MACHADO 34 PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products .................................................................................................... ILEX WHITING, NIGEL COOK, MARTA HERNANDEZ, DAVID RODRIGUEZLAZARO, AND MARTIN D’AGOSTINO 35 Mycotoxins and Toxins .......................................................................................... CARLA SOLER AND JOSE MIGUEL SORIANO 36 Detection of Adulterations: Addition of Foreign Lipids and Proteins ..................... TANZINA AZAD AND SHOEB AHMED 37 Detection of Adulterations: Identification of Milk Origin....................................... GOLFO MOATSOU 38 Residues of Food Contact Materials ......................................................................... EMMA L. BRADLEY AND LAURENCE CASTLE 39 Phthalates and Di-(2-ethylhexyl) Adipate in Dairy Foods ............................................. XU-LIANG CAO AND JIPING ZHU 40 Preservatives......................................................................... MARCIO CAROCHO AND ISABEL C.F.R. FERREIRA 41 Analysis of Antibiotics in Milk and Its Products .................................................. DEEPTHI ESWAR 42 Environmental Contaminants ................................................................................. GABRIELLA FAVARO AND SARA BOGIALLI 43 Cows milk allergens............................................................................................................. CATERINA VILLA, JOANA COSTA, AND ISABEL MAFRA 44 Biogenic amines ..................................................................................................................... NOREDDINE BENKERROUM Index .................................................................................................................................

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