Advances in understanding milk salts

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Advances in understanding milk salts. / Liu, Xiao-Chen; Skibsted, Leif Horsfelt.

Understanding and improving the functional and nutritional properties of milk. ed. / Thom Huppertz; Todor Vasiljevic. Cambridge : Burleigh Dodds Science Publishing Limited, 2022. p. 433-469 (Burleigh Dodds series in agricultural science; No. 114).

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Liu, X-C & Skibsted, LH 2022, Advances in understanding milk salts. in T Huppertz & T Vasiljevic (eds), Understanding and improving the functional and nutritional properties of milk. Burleigh Dodds Science Publishing Limited, Cambridge, Burleigh Dodds series in agricultural science, no. 114, pp. 433-469. https://doi.org/10.19103/as.2022.0099.14

APA

Liu, X-C., & Skibsted, L. H. (2022). Advances in understanding milk salts. In T. Huppertz, & T. Vasiljevic (Eds.), Understanding and improving the functional and nutritional properties of milk (pp. 433-469). Burleigh Dodds Science Publishing Limited. Burleigh Dodds series in agricultural science No. 114 https://doi.org/10.19103/as.2022.0099.14

Vancouver

Liu X-C, Skibsted LH. Advances in understanding milk salts. In Huppertz T, Vasiljevic T, editors, Understanding and improving the functional and nutritional properties of milk. Cambridge: Burleigh Dodds Science Publishing Limited. 2022. p. 433-469. (Burleigh Dodds series in agricultural science; No. 114). https://doi.org/10.19103/as.2022.0099.14

Author

Liu, Xiao-Chen ; Skibsted, Leif Horsfelt. / Advances in understanding milk salts. Understanding and improving the functional and nutritional properties of milk. editor / Thom Huppertz ; Todor Vasiljevic. Cambridge : Burleigh Dodds Science Publishing Limited, 2022. pp. 433-469 (Burleigh Dodds series in agricultural science; No. 114).

Bibtex

@inbook{7d03595a61ee4379ba6638101c762dee,
title = "Advances in understanding milk salts",
abstract = "Distribution of minerals between casein micelles and the homogeneous serum phase of milk is different for different mammals. Chemical thermodynamics has provided a complete description of mineral distribution in milk and caseins with varying degree of phosphorylation and metal binding capacity. Milk production processes including cooling and heat treatment, acidification, and addition of salts also affect mineral distribution. Quantum mechanical calculations have recently been introduced to dairy science to optimize design of dairy products with improved mineral nutritive value. New roles of citrate and other hydroxycarboxylates in controlling bioavailability of calcium and magnesium have been identified through such calculations.",
author = "Xiao-Chen Liu and Skibsted, {Leif Horsfelt}",
year = "2022",
doi = "10.19103/as.2022.0099.14",
language = "English",
isbn = "9781786768193",
series = "Burleigh Dodds series in agricultural science",
publisher = "Burleigh Dodds Science Publishing Limited",
number = "114",
pages = "433--469",
editor = "Thom Huppertz and Todor Vasiljevic",
booktitle = "Understanding and improving the functional and nutritional properties of milk",
address = "United Kingdom",

}

RIS

TY - CHAP

T1 - Advances in understanding milk salts

AU - Liu, Xiao-Chen

AU - Skibsted, Leif Horsfelt

PY - 2022

Y1 - 2022

N2 - Distribution of minerals between casein micelles and the homogeneous serum phase of milk is different for different mammals. Chemical thermodynamics has provided a complete description of mineral distribution in milk and caseins with varying degree of phosphorylation and metal binding capacity. Milk production processes including cooling and heat treatment, acidification, and addition of salts also affect mineral distribution. Quantum mechanical calculations have recently been introduced to dairy science to optimize design of dairy products with improved mineral nutritive value. New roles of citrate and other hydroxycarboxylates in controlling bioavailability of calcium and magnesium have been identified through such calculations.

AB - Distribution of minerals between casein micelles and the homogeneous serum phase of milk is different for different mammals. Chemical thermodynamics has provided a complete description of mineral distribution in milk and caseins with varying degree of phosphorylation and metal binding capacity. Milk production processes including cooling and heat treatment, acidification, and addition of salts also affect mineral distribution. Quantum mechanical calculations have recently been introduced to dairy science to optimize design of dairy products with improved mineral nutritive value. New roles of citrate and other hydroxycarboxylates in controlling bioavailability of calcium and magnesium have been identified through such calculations.

U2 - 10.19103/as.2022.0099.14

DO - 10.19103/as.2022.0099.14

M3 - Book chapter

SN - 9781786768193

T3 - Burleigh Dodds series in agricultural science

SP - 433

EP - 469

BT - Understanding and improving the functional and nutritional properties of milk

A2 - Huppertz, Thom

A2 - Vasiljevic, Todor

PB - Burleigh Dodds Science Publishing Limited

CY - Cambridge

ER -

ID: 305556502