Dairy Fats And Related Products

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 344 pages
File Size : 52,6 Mb
Release : 2009-09-08
Category : Technology & Engineering
ISBN : 1444316230

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Dairy Fats and Related Products by Adnan Y. Tamime Pdf

Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: [email protected] Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

Author : Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash
Publisher : Springer Nature
Page : 606 pages
File Size : 40,8 Mb
Release : 2020-05-29
Category : Technology & Engineering
ISBN : 9783030416614

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Dairy Fat Products and Functionality by Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash Pdf

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.

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 436 pages
File Size : 43,6 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401092319

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Developments in Dairy Chemistry—2 by P. F. Fox Pdf

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.

Author : Young W. Park,George F. W. Haenlein
Publisher : John Wiley & Sons
Page : 1063 pages
File Size : 40,7 Mb
Release : 2013-04-09
Category : Technology & Engineering
ISBN : 9781118534205

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Milk and Dairy Products in Human Nutrition by Young W. Park,George F. W. Haenlein Pdf

Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

Author : Paul L. H. McSweeney,Patrick F. Fox,James A. O'Mahony
Publisher : Springer Nature
Page : 497 pages
File Size : 44,7 Mb
Release : 2020-12-08
Category : Technology & Engineering
ISBN : 9783030486860

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Advanced Dairy Chemistry, Volume 2 by Paul L. H. McSweeney,Patrick F. Fox,James A. O'Mahony Pdf

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.

Author : Tuyen Truong,Martin Palmer,Nidhi Bansal,Bhesh Bhandari
Publisher : Springer
Page : 72 pages
File Size : 52,8 Mb
Release : 2015-12-11
Category : Technology & Engineering
ISBN : 9783319238777

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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products by Tuyen Truong,Martin Palmer,Nidhi Bansal,Bhesh Bhandari Pdf

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.

Author : National Research Council,Board on Agriculture,Food and Nutrition Board,Board on Agriculture and Renewable Resources,Assembly of Life Sciences,Commission on Natural Resources
Publisher : National Academies Press
Page : 256 pages
File Size : 42,6 Mb
Release : 1976-02-01
Category : Technology & Engineering
ISBN : 9780309024402

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Fat Content and Composition of Animal Products by National Research Council,Board on Agriculture,Food and Nutrition Board,Board on Agriculture and Renewable Resources,Assembly of Life Sciences,Commission on Natural Resources Pdf

Author : D. P. Moran
Publisher : Springer Science & Business Media
Page : 424 pages
File Size : 43,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521211

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Fats in Food Products by D. P. Moran Pdf

The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 468 pages
File Size : 46,5 Mb
Release : 1992
Category : Science
ISBN : 0412606208

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Advanced Dairy Chemistry-2 by P. F. Fox Pdf

Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.

Author : Patrick F. Fox,Paul L. H. McSweeney
Publisher : Springer Science & Business Media
Page : 816 pages
File Size : 45,7 Mb
Release : 2007-04-25
Category : Technology & Engineering
ISBN : 9780387288130

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Advanced Dairy Chemistry Volume 2: Lipids by Patrick F. Fox,Paul L. H. McSweeney Pdf

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.

Author : Kanes K. Rajah,Ken J. Burgess
Publisher : Unknown
Page : 174 pages
File Size : 44,8 Mb
Release : 1991
Category : Butterfat
ISBN : WISC:89037941895

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Milk Fat by Kanes K. Rajah,Ken J. Burgess Pdf

Author : Linda B. Rudd
Publisher : Nova Science Publishers
Page : 0 pages
File Size : 47,8 Mb
Release : 2013
Category : Milkfat
ISBN : 1626183538

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Milk Fat by Linda B. Rudd Pdf

Milk is a natural, colloidal system in which fat is found in the interior of small, spherical droplets, formerly known as fat globules. The chemical composition of milk lipids in mammals varies and is affected by various factors such as feeding, breed and others. This book studies the composition, nutritional value and health implications of milk fat. Topics include milk composition disturbance and animal organism dysfunction caused by aflatoxins; size characterisation of fat globules in dairy products by field flow fractionation; dairy system impacts on milk fat composition related to human health; and milk fat globules' microstructure.

Author : Ian Givens
Publisher : Academic Press
Page : 450 pages
File Size : 43,5 Mb
Release : 2020-04-22
Category : Technology & Engineering
ISBN : 9780128156032

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Milk and Dairy Foods by Ian Givens Pdf

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer. The book also explores the impact of dairy fats on health, dairy fat composition, trans-fatty acids in dairy products, the impact of organic milk on health, milk and dairy intolerances, and dairy as a source of dietary iodine. Written for food and nutrition researchers, academic teachers, and health professionals, including clinicians and dietitians, this book is sure to be a welcomed resource for all who wish to understand more about the role of dairy in health. Addresses the functional effects of dairy related to reducing the risk of key chronic diseases Contains information related to various life stages, including chapters on dairy foods and bone development in the young and dairy foods and maintenance of muscle mass in the elderly

Author : D. K. Thompkinson
Publisher : Nipa
Page : 0 pages
File Size : 43,9 Mb
Release : 2023-07
Category : Electronic
ISBN : 8119103807

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Fat Rich Dairy Products by D. K. Thompkinson Pdf

This book has been written for the under-graduate students of Dairy Technology course being offered by different Dairy Science Colleges and various Agricultural and Deemed Universities across the country.

Author : National Research Council,Board on Agriculture,Committee on Technological Options to Improve the Nutritional Attributes of Animal Products
Publisher : National Academies Press
Page : 384 pages
File Size : 52,6 Mb
Release : 1988-02-01
Category : Medical
ISBN : 9780309037983

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Designing Foods by National Research Council,Board on Agriculture,Committee on Technological Options to Improve the Nutritional Attributes of Animal Products Pdf

This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.