Overview
Provides detailed scientific information on all aspects of milk lipids
Updates previous findings
Introduces new information on butter making, dairy products and cholesterol, and milk fats
Includes supplementary material: sn.pub/extras
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Table of contents (22 chapters)
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Front Matter
Keywords
About this book
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.
Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.
Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods.
This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Editors and Affiliations
Bibliographic Information
Book Title: Advanced Dairy Chemistry Volume 2: Lipids
Editors: P. F. Fox, P. L. H. McSweeney
DOI: https://doi.org/10.1007/0-387-28813-9
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2006
Softcover ISBN: 978-1-4614-9830-8Published: 18 September 2014
eBook ISBN: 978-0-387-28813-0Published: 25 April 2007
Edition Number: 3
Number of Pages: XXV, 801
Additional Information: Originally published by Aspen Publishers
Topics: Food Science, Chemistry/Food Science, general, Nutrition