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Advanced Dairy Chemistry, Volume 2 - Lipids (Paperback, 4th ed. 2020)
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Advanced Dairy Chemistry, Volume 2 - Lipids (Paperback, 4th ed. 2020)
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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.
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