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.

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

Autorentext
Patrick F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry. Paul L. H. McSweeney Ph.D., is a Senior Lecturer in Food Chemistry.

Klappentext
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. P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry andP.L.H. McSweeney Ph.D., is Senior Lecturer in Food Chemistry at University College, Cork, Ireland.

Inhalt
Composition and Structure of Bovine Milk Lipids.- Milk Fat: Origin of Fatty Acids and Influence of Nutritional Factors Thereon.- Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance.- Intracellular Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane.- Physical Chemistry of Milk Fat Globules.- Composition, Applications, Fractionation, Technological and Nutritional Significance of Milk Fat Globule Membrane Material.- Crystallization and Rheological Properties of Milk Fat.- Milk Fat: Physical, Chemical and Enzymatic Modification.- Chemistry and Technology of Butter and Milk Fat Spreads.- Significance of Milk Fat in Cream Products.- Significance of Milk Fat in Cheese.- Ice Cream.- Significance of Milk Fat in Milk Powder.- Significance of Milk Fat in Infant Formulae.- Lipolytic Enzymes and Hydrolytic Rancidity.- Lipid Oxidation.- Nutritional Significance of Milk Lipids.- Oxysterols: Formation and Biological Function.- High Performance Liquid Chromatographic and Gas Chromatographic Methods for Lipid Analysis.- Spectroscopic Techniques (NMR, Infrared and Fluorescence) for the Determination of Lipid Composition and Structure in Dairy Products.- Applications of Ultrasound to Analysis/Quantitation of Dairy Lipids.- Physical Characterization of Milk Fat and Milk Fat-Based Products.