Overview
Covers in-depth all aspects of chemistry, nutrition, physics, analytical methods, materials science and technology and manufacturing of dairy fat products
Presents chapters on emerging technologies and innovations in materials science and technology for dairy fats
Provides latest analytical tools, new manufacturing trends and opportunities for dairy industry
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Table of contents (24 chapters)
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Front Matter
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Dairy Fat Chemistry and Nutrition
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Front Matter
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Dairy Fat Physics and Materials Science
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Front Matter
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Keywords
About this book
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth.
Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.
Editors and Affiliations
About the editors
Tuyen Truong is a Lecturer in the School of Science, College of Science, Engineering and Health at RMIT University in Melbourne, Australia
Christelle Lopez is a Senior Research Scientist in the French National Research Institute for Agriculture, Food and Environment in Nantes, France
Bhesh Bhandari is a Professor in the School of Agriculture and Food Sciences at Queensland University in St. Lucia, Australia
Sangeeta Prakash is an academic in the School of Agriculture and Food Sciences at Queensland University in St. Lucia, Australia
Bibliographic Information
Book Title: Dairy Fat Products and Functionality
Book Subtitle: Fundamental Science and Technology
Editors: Tuyen Truong, Christelle Lopez, Bhesh Bhandari, Sangeeta Prakash
DOI: https://doi.org/10.1007/978-3-030-41661-4
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2020
Hardcover ISBN: 978-3-030-41660-7Published: 30 May 2020
Softcover ISBN: 978-3-030-41663-8Published: 30 May 2021
eBook ISBN: 978-3-030-41661-4Published: 29 May 2020
Edition Number: 1
Number of Pages: XIII, 606
Number of Illustrations: 61 b/w illustrations, 74 illustrations in colour
Topics: Food Science, Organic Chemistry