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 and 2000s. 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, Fourth 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.In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised.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

Autorentext

Paul McSweeney is Professor of Food Chemistry and former Head of the School of Food and Nutritional Sciences in University College Cork, Ireland where he is currently the university's Vice-President for Learning and Teaching.  He has an active research profile in dairy chemistry and cheese science and is the co-author or co-editor of 15 books in addition to numerous research papers.  He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.Patrick F. Fox BSc, PhD, DSc, CChem, FRSC, FICI was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry. Prof. Fox received PhD degree in Food Chemistry from Cornell University followed by postdoctoral periods in the United States. Prof. Fox'sresearch has focused on the biochemistry of cheese, the heat stability of milk, physicochemical properties of milk proteins, and food enzymology. He has authored or coauthored about 530 research and review papers, and authored or edited 25 text books on Dairy Chemistry. He was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof. Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002), the International Dairy Federation Award (2002), Gold Medal of the UK Society of Dairy Technology (2007), and an autobiography published in Annual Review ofFood Science & Technology (2011). Prof. Fox has been invited to lecture in various countries around the world.

James O'Mahony is a Lecturer in Food Science in the School of Food and Nutritional Sciences at University College Cork. He is the group leader and principal investigator for the food ingredients research group within the School, which is one of the largest, most active research groups within the School. He has co-authored and co-edited 15 books and book chapters, in addition to more than 100 research and review articles over the last 10 years. 

Inhalt

Composition and structure of milk lipids.- Origin of fatty acids and influence of nutritional factors on milk fat.- Conjugated linoleic acid: biosynthesis and nutritional significance.- Intracellular origin of milk lipid globules; nature and structure of milk lipid globule membrane. Heterogeneity, molecular and biological properties of proteins.- Physical chemistry of milk fat globules.- Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material.- Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol.- Crystallization and rheological properties of milk fat.- Role of milkfat in dairy products.- Nutritional significance of milk lipids.- Stability and spoilage of milk lipids.- Physical characteristics of milk fat.- Analytical methods.- Index.