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 EditorDr 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 ManagementEdited by A.Y. TamimeISBN
978 1 4051 4530 5
Cleaning-in-PlaceEdited by A.Y. TamimeISBN 978 1 4051 5503 8
Advanced Dairy Science and TechnologyEdited by T. Britz and R.
RobinsonISBN 978 1 4051 3618 1
International Journal of Dairy TechnologyPublished
quarterlyPrint ISSN: 1364 727XOnline ISSN: 1471 0307
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