Overview

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made.  Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.

Full Product Details

Author:   Tuyen Truong ,  Christelle Lopez ,  Bhesh Bhandari ,  Sangeeta Prakash
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   1st ed. 2020
Weight:   0.937kg
ISBN:  

9783030416638

ISBN 10:   3030416631
Pages:   606
Publication Date:   30 May 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Part 1. Chemistry 1.       Biosynthesis of bovine milk fat 2.       Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat 3.       Lipase modification of milk fat 4.       Structure, extraction and functionality of milk fat globule membrane 5.       Proteomic characterization of milk fat globule membrane Part 2. Nutrition 6.       Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules  7.       Digestion and nutritional functionality of milk fat globule membrane materials 8.       Anticancer potential of milk fat components  Part 3. Physics 9.       Physicochemical stability of milk fat globules  10.    Crystallization and melting properties of milk fat in bulk and emulsified states 11.    Rheological properties of milk fat and dairy blends 12.    Tribological properties of milk fat globules Part 4. Methodology 13.    Advanced techniques of chemical profiling of milk fat   14.    Detection of bovine milk fat adulteration 15.    Flavour of bovine milk fat and its characterization techniques 16.    Characterization techniques of physicochemical properties of bovine milk fat Part 5. Materials Science and Technology 17.    Structure-function relationship of milk fat in dairy products  18.    Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products 19.    Microstructural engineering of milk fat and related products  20.    Oil structuring in dairy fat products 21.    Milk fat interesterification for infant formula 22.    Production of human milk fat substitutes (HMFS)  from bovine milk fat 23.    Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids 24.   Utilization of milk fat fraction to maintain oxidative stability of fish oil Part 6. Manufacturing of dairy fat products 25.    Anhydrous milk fat and butter oil  27.    Fractionation methods of anhydrous milk fat  28.    Size-based fractionation methods of milk fat globules 29.    Ultrasound assisted cream separation 30.    Milk fat in recombined milks  31.    Dairy creams and related products 32.    Cream powders 33.    Butter and dairy fat spreads Cream cheeses 

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Author Information

Tuyen Truong is a Lecturer in the School of Science, College of Science, Engineering and Health at RMIT University in Melbourne, Australia   Christelle Lopez is a Senior Research Scientist in the French National Research Institute for Agriculture, Food and Environment in Nantes, France   Bhesh Bhandari is a Professor in the School of Agriculture and Food Sciences at Queensland University in St. Lucia, Australia   Sangeeta Prakash is an academic in the School of Agriculture and Food Sciences at Queensland University in St. Lucia, Australia

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