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Dairy Fats and Related Products
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Tamime, A Y
xviii+326p.,figs.,tabls.,ind., 25 cm
First Published, 2009
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Weight :  1000 gms
Binding :  Hard Bound
Height :  25 cm
Width :  15 cm
Imprint :  Bio-Green Wiley (Exc)
Year :  2016
 

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ISBN: 9788126557301
Status: In Stock 
Price: Rs 4495.00  

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.

1 Milk Lipids -- Composition, Origin and Properties
1.1 Introduction.
1.2 Composition of milk lipids.
1.3 Origin of milk lipids.
1.4 Factors affecting the composition of milk lipids.
1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane.
1.6 Physicochemical stability of milk lipid globules.
1.7 Crystallisation and melting of milk triacylglycerols.
1.8 Conclusions.

2 Milk Fat Nutrition
2.1 Introduction.
2.2 Conjugated linoleic acid.
2.3 Sphingolipids.
2.4 Butyric acid.
2.5 Branched chain fatty acids.
2.6 Fat-soluble components.
2.7 Further nutritional benefits.
2.8 Perceived nutritional negatives for milk.
2.9 Conclusions.

3 Separation and Standardisation of the Fat Content
3.1 Introduction.
3.2 Overview of the history of milk fat separation.
3.3 Physical models.
3.4 Standardisation of the fat content of milk.
3.5 Conclusion.

4 Cream and Related Products
4.1 Introduction.
4.2 Cream processing.
4.3 Whipping cream.
4.4 Aerosol-whipped cream.
4.5 Cream liqueur.
4.6 Cultured, fermented or sour cream.
4.7 Coffee cream.
4.8 Other cream products.
4.9 Conclusion.

5 Butter
5.1 Introduction.
5.2 Cream preparation.
5.3 Batch churning.
5.4 Continuous butter manufacture.
5.5 Alternative processes for cultured butters.
5.6 Alternative technologies for continuous butter making.
5.7 Recombined butter.
5.8 Reduced-fat butters.
5.9 Spreadable butters.
5.10 Packaging.
5.11 Flavoured butters.
5.12 Quality issues.
5.13 Concluding comments.

6 Anhydrous Milk Fat Manufacture and Fractionation
6.1 Introduction.
6.2 Definitions and properties.
6.3 Production statistics.
6.4 Anhydrous milk fat / butter oil manufacture processes.
6.5 Milk fat fraction.
6.6 Ghee.
6.7 Conclusion.
6.8 Acknowledgements.

7 Production of Yellow Fats and Spreads
7.1 Introduction.
7.2 Legislations.
7.3 Dairy fat spreads.
7.4 Blends and blended spreads.
7.5 Products with modified functionality.
7.6 Nutritionally modified products.
7.7 Conclusions.

8 Cream Cheese and Related Products
8.1 Introduction.
8.2 Background and development.
8.3 Definitions and standards of identity.
8.4 Cream cheese.
8.5 Basic characterisation of the structure and rheology of cream cheese.
8.6 Factors affecting the properties of cream cheese.
8.7 Related cheese varieties.
8.8 Conclusion.

9 Microbial Production of Bioactive Metabolites
9.1 Introduction.
9.2 Short-chain fatty acids.
9.3 Gamma amino butyric acid.
9.4 Overall conclusion.
9.5 Acknowledgements.

10 Trouble Shooting
10.1 Introduction.
10.2 Milk.
10.3 Cream.
10.4 Butter.
10.5 Dairy spreads.
10.6 Cream cheese.
10.7 Conclusion.

References.
Index.

Dr. 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.

   

  Dairy Science
Milk Product
Food Science
Nutrition
Dairy Microbiology
 
   

   
   

  A. Y. Tamime
 
   

   
   
 
 
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