Lipids
Author(s)
Bibliographic Information
Lipids
（Advanced dairy chemistry / edited by P.F. Fox, v. 2）
Chapman & Hall, c1995
2nd ed
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Note
Includes bibliographical references and index
First edition 1982 published by Elsevier Applied Science
Description and Table of Contents
Description
Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.
Table of Contents
- The Composition and Structure of Milk Lipids, William W Christie
- Influence of Nutritional Factors on the Yield, Composition and Physical Properties of Milk Fat, J C Hawke and M W Taylor
- Intracellular Origin of Milk Lipid Globules and the Nature and Structure of the Milk Lipid Globule Membrane, Thomas W Keenan and Daniel P Dylewski
- Physical Chemistry of Milk Fat Globules, P Walstra
- Crystallization and Rheological Properties of Milk Fat, Pieter Walstra, Ton van Vliet and William Kloek
- Chemistry and Technology of Milk Fat Spreads, M K Keogh
- Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products, H C Deeth and C H Fitz-Gerald
- Lipid Oxidation, Thomas P O'Connor and Nora M O'Brien
- The Nutritional Significance of Lipids, M I Gurr
- Role of Fat in the Consumer Acceptance of Dairy Products, D J Mela and M M Raats.
by "Nielsen BookData"
