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Dairy Products Book from C.H.I.P.S.

Dairy Fats and Related Products
edited by A. Y. Tamime

In Dairy Fats and Related Products coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods.

Dairy Fats and Related Products details the state-of-the-art manufacturing methods for:

  • Cream
  • Butter
  • Yellow fat spreads, both pure milk fat based and mixtures with other fats
  • Anhydrous milk fat and its derivatives

Contents

1. Milk Lipids – Composition, Origin and Properties

  • Composition of milk lipids
  • Origin of milk lipids
  • Factors affecting the composition of milk lipids
  • Intracellular origin of milk lipid globules and the milk lipid globule membrane
  • Physicochemical stability of milk lipid globules
  • Crystallisation and melting of milk triacylglycerols
2. Milk Fat Nutrition

  • Conjugated linoleic acid
  • Sphingolipids
  • Butyric acid
  • Branched chain fatty acids
  • Fat-soluble components
  • Further nutritional benefits
  • Perceived nutritional negatives for milk
3. Separation and Standardisation of the Fat Content

  • Physical models
  • Standardisation of the fat content of milk
4. Cream and Related Products

  • Whipping cream
  • Aerosol-whipped cream
  • Cream liqueur
  • Cultured, fermented or sour cream
  • Coffee cream
  • Other cream products
5. Butter

  • Cream preparation
  • Batch churning
  • Continuous butter manufacture
  • Alternative processes for cultured butters
  • Alternative technologies for continuous buttermaking
  • Recombined butter
  • Reduced-fat butters
  • Spreadable butters
  • Packaging
  • Flavoured butters
  • Quality issues
6. Anhydrous Milk Fat Manufacture and Fractionation

  • Definitions and properties
  • Production statistics
  • Anhydrous milk fat/butteroil manufacture processes
  • Milk fat fraction
  • Ghee
7. Production of Yellow Fats and Spreads

  • Legislations
  • Dairy fat spreads
  • Blends and blended spreads
  • Products with modified functionality
  • Nutritionally modified products
8. Cream Cheese and Related Products

  • Background and development
  • Cream cheese
  • Basic characterisation of the structure and rheology of cream cheese
  • Factors affecting the properties of cream cheese
  • Related cheese varieties
9. Microbial Production of Bioactive Metabolites

  • Short-chain fatty acids
  • Gamma amino butyric acid
10. Trouble Shooting

  • Milk
  • Cream
  • Butter
  • Dairy spreads
  • Cream cheese

Index

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Dairy Fats and Related Products
edited by A. Y. Tamime
2009 • 326 pages • $238.95 + shipping
Texas residents please add 6.75 % sales tax

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