Advanced Dairy Chemistry Volume 2: Lipids. Vol.2: Lipids

Composition and Structure of Bovine Milk Lipids.- Milk Fat: Origin of Fatty Acids and Influence of Nutritional Factors Thereon.- Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance.- Intracellular Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane.- Physical Chemistry of Milk Fat Globules.- Composition, Applications, Fractionation, Technological and Nutritional Significance of Milk Fat Globule Membrane Material.- Crystallization and Rheological Properties of Milk Fat.- Milk Fat: Physical, Chemical and Enzymatic Modification.- Chemistry and Technology of Butter and Milk Fat Spreads.- Significance of Milk Fat in Cream Products.- Significance of Milk Fat in Cheese.- Ice Cream.- Significance of Milk Fat in Milk Powder.- Significance of Milk Fat in Infant Formulae.- Lipolytic Enzymes and Hydrolytic Rancidity.- Lipid Oxidation.- Nutritional Significance of Milk Lipids.- Oxysterols: Formation and Biological Function.- High Performance Liquid Chromatographic and Gas Chromatographic Methods for Lipid Analysis.- Spectroscopic Techniques (NMR, Infrared and Fluorescence) for the Determination of Lipid Composition and Structure in Dairy Products.- Applications of Ultrasound to Analysis/Quantitation of Dairy Lipids.- Physical Characterization of Milk Fat and Milk Fat-Based Products.