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H A N D B O O K O F Dairy Foods Analysis H A N D B O O K O F Dairy Foods Analysis Edited by LEO M.L. NOLLET FIDEL TOLDRÁ Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2010 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number: 978-1-4200-4631-1 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the valid- ity of all materials or the consequences of their use. 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CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Handbook of dairy foods analysis / Leo M.L. Nollet, Fidel Toldrá. p. cm. Includes bibliographical references and index. ISBN 978-1-4200-4631-1 (hardcover : alk. paper) 1. Dairy products--Analysis--Handbooks, manuals, etc. I. Nollet, Leo M. L., 1948- II. Toldrá, Fidel. III. Title. SF253.H35 2009 637--dc22 2009032734 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Preface ..................................................................................................................................ix Editors .................................................................................................................................xi Contributors ......................................................................................................................xiii PART I: CHEMISTRY AND BIOCHEMISTRY 1 Introduction to Analysis in the Dairy Industry ...........................................................3 PATRICK F. FOX 2 Amino Acids in Dairy Foods ........................................................................................9 M. CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ 3 Peptides ......................................................................................................................33 ISIDRA RECIO AND ROSINA LÓPEZ-FANDIÑO 4 Milk Proteins..............................................................................................................79 JERZY DZIUBA, PIOTR MINKIEWICZ, MAŁGORZATA DAREWICZ, AND BARTŁOMIEJ DZIUBA 5 Proteomics ................................................................................................................109 STEFANO SFORZA, VALERIA CAVATORTA, AND ROSANGELA MARCHELLI 6 Carbohydrates ..........................................................................................................139 NIEVES CORZO, AGUSTÍN OLANO, AND ISABEL MARTÍNEZ-CASTRO 7 Triacylglycerols in Dairy Foods ...............................................................................169 JAVIER FONTECHA, MANUELA JUÁREZ, AND MIGUEL ANGEL DE LA FUENTE 8 Dairy Polar Lipids ....................................................................................................189 ROELAND ROMBAUT AND KOEN DEWETTINCK 9 Fatty Acids ................................................................................................................211 MIGUEL ANGEL DE LA FUENTE AND MANUELA JUÁREZ 10 Cholesterol ...............................................................................................................229 ZEHRA GÜLER AND YOUNG W. PARK v vi (cid:2) Contents 11 Organic Acids ...........................................................................................................259 HUIMIN ZHANG AND LLOYD E. METZGER 12 Flavor Formation .....................................................................................................277 BARBARA D’ACAMPORA ZELLNER, PAOLA DUGO, GIOVANNI DUGO, AND LUIGI MONDELLO PART II: TECHNOLOGICAL QUALITY 13 Microstructure .........................................................................................................295 ISABEL HERNANDO, ISABEL PÉREZ-MUNUERA, AMPARO QUILES, AND MARÍA-ANGELES LLUCH 14 Biosensors ................................................................................................................307 NÓRA ADÁNYI 15 Physical Sensors and Techniques .............................................................................329 COLETTE C. FAGAN AND COLM P. O’DONNELL 16 Rheological Properties and Flavor Release ..............................................................345 NATHALIE CAYOT 17 Determination of Identity and Quality of Dairy Products ......................................363 ROMDHANE KAROUI 18 Determination of Glycolysis .....................................................................................385 GASPAR PÉREZ-MARTÍNEZ 19 Determination of Proteolysis in Cheese ...................................................................405 N. BANSAL, P. PIRAINO, AND PAUL L.H. MCSWEENEY 20 Determination of Lipolysis.......................................................................................427 KIERAN KILCAWLEY 21 Characterization of Lactic Acid Bacteria Used as Starter Cultures ..........................449 TERESA REQUENA AND CARMEN PELÁEZ 22 Detection of Bacteriophages in Milk .......................................................................469 ALFONSO H. MAGADÁN, VICTOR LADERO, NOELIA MARTÍNEZ, BEATRIZ DEL RIO, M. CRUZ MARTÍN, AND MIGUEL A. ALVAREZ PART III: NUTRITIONAL QUALITY 23 Prebiotics ..................................................................................................................485 K. C. MOUNTZOURIS AND P. TSIRTSIKOS 24 Probiotics .................................................................................................................503 ANA M. GOMES, MANUELA E. PINTADO, AND F. XAVIER MALCATA Contents (cid:2) vii 25 Determination of Water- and Fat-Soluble Vitamins in Infant Formulae .................531 OLIVIER HEUDI 26 Minerals and Trace Elements ..................................................................................543 AMPARO ALEGRÍA, REYES BARBERÁ, MARÍA JESÚS LAGARDA, AND ROSAURA FARRÉ PART IV: SENSORY QUALITY 27 Color .........................................................................................................................581 LAURENT DUFOSSÉ AND PATRICK GALAUP 28 Texture .....................................................................................................................603 KASIVISWANATHAN MUTHUKUMARAPPAN AND CHINNADURAI KARUNANITHY 29 Flavor ........................................................................................................................615 BARBARA D’ACAMPORA ZELLNER, PAOLA DUGO, GIOVANNI DUGO, AND LUIGI MONDELLO PART V: SAFETY 30 Microbial Flora .........................................................................................................647 EFFIE TSAKALIDOU 31 Spoilage Detection ...................................................................................................665 MARIA CRISTINA DANTAS VANETTI 32 PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products .....................................................................................................677 ILEX WHITING, NIGEL COOK, MARTA HERNÁNDEZ, DAVID RODRÍGUEZ- LÁZARO, AND MARTIN D’AGOSTINO 33 Mycotoxins and Toxins ............................................................................................689 CARLA SOLER, JOSÉ MIGUEL SORIANO, AND JORDI MAÑES 34 Detection of Adulterations: Addition of Foreign Lipids and Proteins .....................719 SASKIA M. VAN RUTH, MARIA G. E. G. BREMER, AND ROB FRANKHUIZEN 35 Detection of Adulterations: Identifi cation of Milk Origin.......................................733 GOLFO MOATSOU 36 Residues of Food Contact Materials .........................................................................755 EMMA L. BRADLEY AND LAURENCE CASTLE 37 Chemical Contaminants: Phthalates .......................................................................777 JIPING ZHU, SUSAN P. PHILLIPS, AND XU-LIANG CAO viii (cid:2) Contents 38 Analysis of Antibiotics in Milk and Its Products .....................................................801 JIAN WANG 39 Environmental Contaminants ..................................................................................821 SARA BOGIALLI AND ANTONIO DI CORCIA 40 Allergens ..................................................................................................................843 VIRGINIE TREGOAT AND ARJON J. VAN HENGEL 41 Amines ......................................................................................................................861 TOMÁŠ KOMPRDA AND VLASTIMIL DOHNAL Index .................................................................................................................................879 Preface Dairy foods include a wide variety of foods such as milk, butter, yogurt, cream, ice cream, and cheese. Th ese foods represent some of the most important types of foods in Western societies. Th is book aims to be a reference book on the analysis of dairy foods with a description of the main analytical techniques and methodologies and their application to the compounds involved in sensory, nutritional, and technological quality and safety. Th is book contains 41 chapters. Part I (Chapters 1 through 12) focuses on the analysis of the main chemical and biochemical compounds of dairy foods. Chapter 1 provides an introduction to the topics discussed in this book. Part II (Chapters 13 through 22) describes the analysis of technological quality, including the use of noninvasive chemical and physical sensors to follow up the process, the analysis of the main ingredients and additives used for these types of products, and the progress of specifi c biochemical reactions and evolution of starter cultures of great importance for the fi nal quality. Part III (Chapters 23 through 26) deals with the analysis of nutrients in dairy foods, with some nutrients such as prebiotics and probiotics being particularly relevant to the modern diet. Part IV (Chapters 27 through 29) is related to the sensory quality of the diff erent dairy products and the description of the main analytical tools and most adequate methodologies to deter- mine their color, texture, and fl avor perception. Finally, Part V (Chapters 30 through 41) is devoted to safety, especially to analytical tools for the detection of spoilage and pathogen microorganisms, allergens, adulterations, residues, and chemical toxic compounds, whether environmental, generated, or intentionally added, that can be found in these foods. Th is book provides a complete overview of the analytical tools available for all kinds of analyses of dairy foods; the roles of these techniques; and the methodologies for the analysis of technological, nutritional, and sensory quality as well as of safety aspects. In short, the book discusses and compiles the main types of analytical techniques and methodologies available worldwide for the analysis of a wide variety of dairy foods. Th e editors thank all the contributors for their outstanding work. Th eir achievements are very much appreciated. Leo M.L. Nollet Fidel Toldrá ix