Dairy Fat Products and Functionality

Covers in-depth all aspects of chemistry, nutrition, physics, analytical methods, materials science and technology and manufacturing of dairy fat products

Presents chapters on emerging technologies and innovations in materials science and technology for dairy fats

Provides latest analytical tools, new manufacturing trends and opportunities for dairy industry

Autorentext

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

Inhalt

Chemistry.- Biosynthesis of bovine milk fat.- Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat.- Lipase modification of milk fat.- Structure, extraction and functionality of milk fat globule membrane.- Proteomic characterization of milk fat globule membrane.- Nutrition.- Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules.- Digestion and nutritional functionality of milk fat globule membrane materials.- Anticancer potential of milk fat components.- Physics.- Physicochemical stability of milk fat globules.- Crystallization and melting properties of milk fat in bulk and emulsified states.- Rheological properties of milk fat and dairy blends.- Tribological properties of milk fat globules.- Methodology.- Advanced techniques of chemical profiling of milk fat.- Detection of bovine milk fat adulteration.- Flavour of bovine milk fat and its characterization techniques.- Characterization techniques of physicochemical properties of bovine milk fat.- Materials Science and Technology.- Structure-function relationship of milk fat in dairy products.- Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products.- Microstructural engineering of milk fat and related products.- Oil structuring in dairy fat products.- Milk fat interesterification for infant formula.- Production of human milk fat substitutes (HMFS) from bovine milk fat.- Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids.- Utilization of milk fat fraction to maintain oxidative stability of fish oil.- Manufacturing of dairy fat products.- Anhydrous milk fat and butter oil.- Fractionation methods of anhydrous milk fat.- Size-based fractionation methods of milk fat globules.- Ultrasound assisted cream separation.- Milk fat in recombined milks.- Dairy creams and related products.- Cream powders.- Butter and dairy fat spreads.- Cream cheeses.