Advanced Dairy Chemistry Volume 2 Lipids by A. K. H. MacGibbon, M. W. Taylor (auth.), P. F. Fox, P. L.

By A. K. H. MacGibbon, M. W. Taylor (auth.), P. F. Fox, P. L. H. McSweeney (eds.)

The Advanced Dairy Chemistry sequence was once first released in 4 volumes within the Nineteen Eighties (under the identify Developments in Dairy Chemistry) and revised in 3 volumes within the Nineties. The sequence is the major reference on dairy chemistry, supplying in-depth assurance of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry quantity 2: Lipids, 3rd variation, is exclusive within the literature on milk lipids, a large box that incorporates a various variety of issues, together with synthesis of fatty acids and acylglycerols, compounds linked to the milk fats fraction, analytical features, habit of lipids in the course of processing and their impression on product features, product defects bobbing up from lipolysis and oxidation of lipids, in addition to dietary importance of milk lipids.

Most issues incorporated within the moment variation are retained within the present variation, which has been up to date and significantly elevated. New chapters disguise the next matters: Biosynthesis and dietary value of conjugated linoleic acid, which has assumed significant importance in the past decade; Formation and organic value of oxysterols; The milk fats globule membrane as a resource of nutritionally and technologically major items; actual, chemical and enzymatic amendment of milk fats; value of fats in dairy items: lotions, cheese, ice cream, milk powders and child formulae; Analytical tools: chromatographic, spectroscopic, ultrasound and actual methods.

This authoritative paintings summarizes present wisdom on milk lipids and indicates components for extra paintings. it will likely be very important to dairy scientists, chemists and others operating in dairy learn or within the dairy industry.

P.F. FoxPh.D., D.Sc. is Professor Emeritus of foodstuff Chemistry and
P.L.H. McSweeney Ph.D., is Senior Lecturer in foodstuff Chemistry at college university, Cork, Ireland.

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18. , 1969). H. W. 8%). , 1990) using HPLC and UV detection. Andreotti et al. (2002) used 13 C nuclear magnetic resonance (NMR) to study the low molecular weight triacylglycerols in cow, sheep and goat milk fats. Principal component analysis of the signals from multiple samples showed distinct clusters relating to each of the three sources of milk fat, providing a possible method for distinguishing between the milks of these three species. Precht (1992) developed a method for determining foreign fats in cows’ milk using a mathematical combination for the levels of speciWc individual triacylglycerols.

Reversed-phase HPLC chromatogram of milk fat triacylglycerols (from Robinson and MacGibbon, 1998). 4. 1). About 60 to 65% of these phospholipids are associated with the intact milk fat globule membrane (MFGM). The remaining 35 to 40% are found in the aqueous phase associated with protein/membrane fragment material in solution, rather than still attached to the MFGM (Huang and Kuksis, 1967; Patton and Keenan, 1971). The MFGM that surrounds the milk fat droplets is derived from the apical plasma membrane of the secretary cells in the lactating mammary glands, and is composed of phospholipds and glycolipids, as well as proteins, glycoproteins, enzymes, triacylglycerols and minor components.

Taylor cholesterol (3 mg/g fat) found in milk. As a result of churning, buttermilk contains a considerable quantity of MFGM material and a relatively high concentration of small fat globules. Similarly, during separation, small fat globules and membrane material are concentrated in skim milk. Since small fat globules have a greater amount of membrane material relative to the amount of fat in the core as compared to large fat globules, it can be concluded from the above data that the amount of cholesterol (mg/g fat) is greater in the membrane material than in the fat core of the globule.

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