Advanced Dairy Chemistry, Volume 2 Lipids /
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, la...
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| Other Authors: | , , |
| Language: | English |
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Cham :
Springer International Publishing : Imprint: Springer,
2020.
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| Edition: | 4th ed. 2020. |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-3-030-48686-0 |
Table of Contents:
- 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.