Advanced Dairy Chemistry Volume 2: Lipids, Third Edition is a definitive handbook on milk lipids, and included:

• 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
• nutritional significance of milk lipids

This edition 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

Contents

1. Composition and Structure of Bovine Milk Lipids
2. Milk Fat: Origin of Fatty Acids and Influence of Nutritional Factors Thereon
3. Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance
4. Intracellular Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane
5. Physical Chemistry of Milk Fat Globules
6. Composition, Applications, Fractionation, Technological and Nutritional Significance of Milk Fat Globule Membrane Material
7. Crystallization and Rheological Properties of Milk-Fat
8. Milk Fat: Physical, Chemical, and Enzymatic Modification
9. Chemistry and Technology of Butter and Milk Fat Spreads
10. Significance of Milk Fat in Cream Products
11. Significance of Milk Fat in Cheese
12. Ice Cream
13. Significance of Milk Fat in Milk Powder
14. Significance of Milk Fat in Infant Formulae
15. Lipolytic Enzymes and Hydrolytic Rancidity
16. Lipid Oxidation
17. Nutritional Significance of Milk Lipids
18. Oxysterols: Formation and Biological Function
19. High Performance Liquid Chromatography and Gas Chromatography Methods for Lipid Analysis
20. Spectroscopic Techniques (NMR, Infrared and Fluorescence) for the Determination of Lipid Composition and Structure in Dairy Products
21. Applications of Ultrasound to Analysis/Quantitation of Dairy Lipids
22. Physical Characterizatiion of Milk Fat and Milk Fat-Based Products

Index

click here to see books of related interest