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Colloids in food
228
Book reviews
described and the factors affecting the heat stability of milk assessed. Age gelation of sterilized milk and the changes brought about by the action of natural milk enzymes during storage on the properties of milk protein are discussed, and the most recent information on compositional identity of many of the enzyme-derived fractions of casein is included. Milk proteins constitute 20-30 ~ of our total dietary protein intake, which indicates their importance in our diet, and the nutritional aspects of these proteins are reviewed. The last three chapters deal with the manufacture and use of milk products. The technical aspects are covered concisely and an understanding of the processes is helped by the inclusion of a generous number of diagrams. Overall, this is an excellent book, which has brought together in a concise and for the most part easily readable manner, the current knowledge on milk proteins. It covers detailed fundamental information as well as more practical commercial development and, although many of the topics may have been covered in greater detail elsewhere, this book brings them together for current assessment. The book would be primarily of interest to the dairy chemistry specialist, food science student and those engaged in dairy research and development, but it also would be a useful reference book to many concerned with the scientific aspects, education and advice in agriculture and food generally. G. C. Cheeseman
Colloids in Food. E. Dickinson and G. Stainsby. Applied Science Publishers Ltd, London, 1982. 533 pp. Price: £48.00. The authors state in the preface to this book that a main objective was to bring together in one volume, on the one hand, an up-to-date account of the state of experimental and theoretical colloid science and, on the other, a description of the complex nature of colloidal food systems. To a very large extent they have achieved that objective. Their coverage of the more fundamental aspects of the subject is detailed in certain areas but less so in others. Protein systems and emulsions are discussed comprehensively but carbohydrate systems and gels receive much less attention. This imbalance is acknowledged by the authors and indeed is to be expected in a work covering such a broad topic. Six of the chapters deal with
Book rev~ws
229
theoretical and experimental aspects and are entitled basic concepts, structure and stability of electrocratic colloids, macromolecular adsorption and colloid stability, the oil-water interface and emulsion stability and adsorption of proteins. In a chapter on experimental methods the determination of particle size is discussed in detail and covers light scattering and small-angle neutron scattering techniques and ultracentrifugation. The use of microelectrophoresis in the study of colloidal systems is also discussed. In another chapter the rheology of colloidal systems, especially particulate dispersions, is treated in some detail. A case study of the colloidal aspects of milk is presented and in a final chapter, concerning colloids in food processing, the structure and properties of selected foods are described. The foods include cream, butter, ice-cream, margarine, salad cream, mayonnaise, meat emulsions and cake batters. The book is well presented with good diagrams and clear captions. Each chapter ends with a useful list of general and specific references. There are few printing errors. It is aimed at research workers in industry and academia and also at undergraduate students in chemistry, biochemistry, food science and technology. There should be sections in this book to interest all such persons but to fully appreciate the more fundamental aspects a fairly strong mathematical background is necessary. J. G. Brennan
Book reviews
described and the factors affecting the heat stability of milk assessed. Age gelation of sterilized milk and the changes brought about by the action of natural milk enzymes during storage on the properties of milk protein are discussed, and the most recent information on compositional identity of many of the enzyme-derived fractions of casein is included. Milk proteins constitute 20-30 ~ of our total dietary protein intake, which indicates their importance in our diet, and the nutritional aspects of these proteins are reviewed. The last three chapters deal with the manufacture and use of milk products. The technical aspects are covered concisely and an understanding of the processes is helped by the inclusion of a generous number of diagrams. Overall, this is an excellent book, which has brought together in a concise and for the most part easily readable manner, the current knowledge on milk proteins. It covers detailed fundamental information as well as more practical commercial development and, although many of the topics may have been covered in greater detail elsewhere, this book brings them together for current assessment. The book would be primarily of interest to the dairy chemistry specialist, food science student and those engaged in dairy research and development, but it also would be a useful reference book to many concerned with the scientific aspects, education and advice in agriculture and food generally. G. C. Cheeseman
Colloids in Food. E. Dickinson and G. Stainsby. Applied Science Publishers Ltd, London, 1982. 533 pp. Price: £48.00. The authors state in the preface to this book that a main objective was to bring together in one volume, on the one hand, an up-to-date account of the state of experimental and theoretical colloid science and, on the other, a description of the complex nature of colloidal food systems. To a very large extent they have achieved that objective. Their coverage of the more fundamental aspects of the subject is detailed in certain areas but less so in others. Protein systems and emulsions are discussed comprehensively but carbohydrate systems and gels receive much less attention. This imbalance is acknowledged by the authors and indeed is to be expected in a work covering such a broad topic. Six of the chapters deal with
Book rev~ws
229
theoretical and experimental aspects and are entitled basic concepts, structure and stability of electrocratic colloids, macromolecular adsorption and colloid stability, the oil-water interface and emulsion stability and adsorption of proteins. In a chapter on experimental methods the determination of particle size is discussed in detail and covers light scattering and small-angle neutron scattering techniques and ultracentrifugation. The use of microelectrophoresis in the study of colloidal systems is also discussed. In another chapter the rheology of colloidal systems, especially particulate dispersions, is treated in some detail. A case study of the colloidal aspects of milk is presented and in a final chapter, concerning colloids in food processing, the structure and properties of selected foods are described. The foods include cream, butter, ice-cream, margarine, salad cream, mayonnaise, meat emulsions and cake batters. The book is well presented with good diagrams and clear captions. Each chapter ends with a useful list of general and specific references. There are few printing errors. It is aimed at research workers in industry and academia and also at undergraduate students in chemistry, biochemistry, food science and technology. There should be sections in this book to interest all such persons but to fully appreciate the more fundamental aspects a fairly strong mathematical background is necessary. J. G. Brennan