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

Advanced Dairy Chemistry quantity 2: Lipids, 3rd version, is exclusive within the literature on milk lipids, a huge box that incorporates a assorted 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 influence on product features, product defects bobbing up from lipolysis and oxidation of lipids, in addition to dietary importance of milk lipids.

Most themes incorporated within the moment version are retained within the present variation, which has been up-to-date and significantly accelerated. New chapters hide the subsequent topics: Biosynthesis and dietary importance of conjugated linoleic acid, which has assumed significant value up to now 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 toddler 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 is going to be very beneficial to dairy scientists, chemists and others operating in dairy examine or within the dairy industry.

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

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Extra resources for Advanced Dairy Chemistry Volume 2 Lipids

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10t, 12c-18:2, 10t, 12t-18:2). The CLA content of milk fat is derived from two related sources. First, 9c, 11t-18:2 is an intermediate product of the biohydrogenation of fatty acids in the rumen. In addition, 11t-18:1 can be converted to 9c, 11t-18:2 in the mammary gland by the enzyme stearoyl-CoA desaturase (SCD), which normally catalyzes the conversion of 18:0 to 9c-18:1 (see chapter 3). The presence of 9c, 11t-18:2 in bovine milk fat has been known for several years (Parodi, 1977). However, it was only after Ha et al.

4. Trans-unsaturated Fatty Acids The presence of C18 trans-fatty acids in milk fat is the result of incomplete biohydrogenation of the unsaturated dietary lipids in the rumen. These fatty acids have attracted attention because of their adverse nutritional aVects. Clinical trials have shown that trans-octadecenoic acids, relative to the cis isomer, can increase the LDL-cholesterol and decrease the HDLcholesterol, thus, producing an unfavourable aVect on the LDL:HDL ratio (Mensink and Katan, 1993).

1982). 4. Flavour Compounds The chemistry of the Xavour of milk fat and butter is very complex, involving a large number of compounds contributing to the overall aroma and taste. , 1993). However, many of the volatile compounds are present at concentrations below their individual Xavour threshold level, and the extent to which these compounds contribute to the overall Xavour proWle is not known fully. The perceived Xavour of milk fat can be altered by a change in the concentration of individual volatile compounds.

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