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Books > Science & Mathematics > Biology, life sciences > Biochemistry > Lipids
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Developments in Dairy Chemistry-2 - Lipids (Paperback, 1983 ed.)
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Developments in Dairy Chemistry-2 - Lipids (Paperback, 1983 ed.)
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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.
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