Nollet Leo M.L., Toldra F. (ed.). Handbook of Dairy Foods Analysis

USA: CRC Press, 2010, 900 p.
Introduction to analysis in the dairy industry.
Amino acids in dairy foods.
Peptides.
Milk proteins.
Proteomics.
Carbohydrates.
Triacylglycerols in dairy foods.
Dairy polar lipids.
Fatty acids.
Cholesterol.
Organic acids.
Flavor formation.
Microstructure.
Biosensors.
Physical sensors and techniques.
Rheological properties and flavor release.
Determination of identity and quality of dairy products.
Determination of glycolysis.
Determination of proteolysis in cheese.
Determination of lipolysis.
Characterization of lactic acid bacteria used as starter cultures.
Detection of bacteriophages in milk.
Prebiotics.
Probiotics.
Determination of water- and fat-soluble vitamins in infant formulae.
Minerals and trace elements.
Color.
Texture.
Flavor.
Microbial flora.
Spoilage detection.
PCR-based methods for detection of foodboe bacterial pathogens in dairy products.
Mycotoxins and toxins.
Detection of adulterations: addition of foreign lipids and proteins.
Detection of adulterations: identification of milk origin.
Residues of Food Contact Materials.
Chemical Contaminants: Phthalates.
Analysis of Antibiotics in Milk and Its Products.
Environmental Contaminants.
Allergens.
Amines.