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Advanced Dairy Chemistry, Volume 2

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Cover of 'Advanced Dairy Chemistry, Volume 2'

Table of Contents

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    Book Overview
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    Chapter 1 Composition and Structure of Bovine Milk Lipids
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    Chapter 2 Origin of Fatty Acids and Influence of Nutritional Factors on Milk Fat
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    Chapter 3 Conjugated Linoleic Acid: Biosynthesis and Nutritional Significance
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    Chapter 4 Intracellular Origin of Milk Fat Globules, Composition and Structure of the Milk Fat Globule Membrane Highlighting the Specific Role of Sphingomyelin
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    Chapter 5 Physical Chemistry of Milk Fat Globules
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    Chapter 6 Composition, Fractionation, Techno-Functional Properties and Applications of Milk Fat Globule Membrane–Derived Material
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    Chapter 7 Milk Fat: Chemical and Physical Modification
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    Chapter 8 Crystallization and Rheological Properties of Milk Fat
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    Chapter 9 Role of Milk Fat in Dairy Products
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    Chapter 10 Nutritional Significance of Milk Lipids: From Bioactive Fatty Acids to Supramolecular Structures Impacting Metabolism
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    Chapter 11 Stability and Spoilage of Lipids in Milk and Dairy Products
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    Chapter 12 Physical Characterization of Milk Fat and Milk Fat-Based Products
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    Chapter 13 Analytical Methods
Attention for Chapter 4: Intracellular Origin of Milk Fat Globules, Composition and Structure of the Milk Fat Globule Membrane Highlighting the Specific Role of Sphingomyelin
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