27th IDF World Dairy Summit and Congress, Shanghai, China, October 2006.

摘要

A series of papers from the conference on Dairy Science and Technology as well as from 2 workshops on casein micelle and progress in dairy protein science and new analytical tools and their applicability and usefulness in dairy science are presented in this special issue of Le Lait. Eight papers discuss the following: casein hydrolysates as source of antimicrobial, antioxidant and antihypertensive peptides; methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders; flavour partition and fat reduction in cheese by supercritical fluid extraction; stabilization mechanism of acidified milk drinks induced by carboxymethylcellulose; reaction kinetic pathway of reversible and irreversible thermal denaturation of beta -lactoglobulin; composition, supramolecular organization and thermal properties of milk fat; production of whey protein aggregates with controlled end-use properties; and properties of liposomes produced from milk fat globule membrane material using different techniques. Casein micelle structure and its reactivity are given focus in 2 papers. Simulation of the self-association of caseins, interactions of milk proteins during the manufacture of milk powders and water transfer during rehydration of micellar casein powders are presented in 3 papers. Four papers discuss the following: spectroscopic methods to determine the in situ changes in dairy systems; vibrational spectroscopy applied to the study of milk proteins; coupling of time-resolved synchrotron X ray diffraction and DSC to elucidate the crystallization properties and polymorphism of triglycerides in milk fat globules; and keeping quality of dairy ingredients.