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Dairy Fat Products and Functionality: Fundamental Science and Technology
Dairy Fat Products and Functionality: Fundamental Science and Technology
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A materials science approach to dairy fats and dairy fat-rich products is explored in this work, with innovative dairy products and ingredients being tailor-made. Cutting-edge topics such as tribology, milk fat interesterification, lipid structuring, and human milk fat substitutes are covered. The text also presents in-depth research on proteomic characterization, digestion, and nutritional functionality of milk fat globule membranes. It covers the biosynthesis, chemistry, digestion, and nutritional roles of milk lipids, the physics of dairy fats, the structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology, and manufacturing of dairy fat-rich products.
Format: Paperback / softback
Length: 606 pages
Publication date: 30 May 2021
Publisher: Springer Nature Switzerland AG
This groundbreaking work delves into a novel research domain, fueled by a material science perspective, focused on dairy fats and dairy fat-rich products. It opens up a world of possibilities by enabling the creation of customized dairy products and ingredients tailored to specific needs. Cutting-edge topics such as the tribology of dairy fats and dairy products, the manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, lipid structuring in dairy products, and the production of human milk fat substitutes by incorporating dairy fats are explored in dedicated chapters authored by esteemed international scientific experts from diverse corners of the globe.
Furthermore, the text delves into extensive research on proteomic characterization, digestion, and the nutritional functionality of milk fat globule membranes. It sheds light on the biosynthesis, chemistry, digestion, and nutritional roles of milk lipids, as well as the physics of dairy fats, the 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.
Dairy Fat Products and Functionality: Fundamental Science and Technology serves as a valuable reference text for technologists and scientists seeking to enhance their fundamental understanding of dairy fat and dairy products. It also provides a valuable guide for those interested in leveraging a materials science and technology approach to optimize the functionality of these products. With its comprehensive coverage, this innovative text covers all the essential information required to navigate the latest methods and technologies driving the modern production of milk fat products.
Weight: 937g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030416638
Edition number: 1st ed. 2020
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