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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.
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.
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.
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