E-Book Overview
Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by increasing consumption of cheese and fermented liquid dairy products. This text on milk lipids is the second in a series entitled Developments in Dairy Chemistry, the first being devoted to milk proteins. The series is produced as a co-ordinated treatise on dairy chemistry with the objective of providing an authoritative reference source for lecturers, researchers and advanced students. The biosynthesis, chemical, physical and nutritional properties of milk lipids have been reviewed in eight chapters by world experts. However, space does not permit consideration of the more product-related aspects of milk lipids which play major functional roles in several dairy products, especially cheese, dehydrated milks and butter.
E-Book Information
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Volume Info: vol 2
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Series: Developments series.
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Year: 1,983
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Edition: 1
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Pages: 430
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Pages In File: 435
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Language: English
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Identifier: 9780853341420,0853341427,9780853342243,0853342245,9780853343707,0853343705,9781851663682,1851663681
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Doi: 10.1007/978-94-010-9231-9
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Org File Size: 39,876,985
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Extension: pdf
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Tags: Science, general
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Toc: Front Matter....Pages i-xThe Composition and Structure of Milk Lipids....Pages 1-35Influence of Nutritional Factors on the Yield, Composition and Physical Properties of Milk Fat....Pages 37-81Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane....Pages 83-118Physical Chemistry of Milk Fat Globules....Pages 119-158Physical Properties and Modification of Milk Fat....Pages 159-194Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products....Pages 195-239Lipid Oxidation....Pages 241-363The Nutritional Significance of Lipids....Pages 365-417Back Matter....Pages 419-430