The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.

This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

AKH MacGibbon

2

Origin of fatty acids and influence of nutritional factors on milk fat

Origins of fatty acids, biosynthesis of fatty acids and other milk lipids, variation in milk fat: yield and fatty acid composition

3

Conjugated linoleic acid: biosynthesis and nutritional significance

DE Bauman

Biosynthesis of CLA, levels in milk and dairy products, nutritional significance (analytical techniques?)

4

Intracellular origin of milk lipid globules; nature and structure of milk lipid globule membrane.  Heterogeneity, molecular and biological properties of proteins

IH Mather

Intracellular origin and growth of lipid globules, intracellular transit of lipid globules, secretion of globules, composition and isolation of globule membrane, proteins and enzymes of membrane, molecular organization of membrane

5

Lipids in human milk

????

Concentration of lipids in human  milk, changes during lactation, fatty acid profile, fat globule structure, creaming, fat globule membrane.

6

Physical chemistry of milk fat globules

AL Kelly

Globule size distribution, compositional differences, fat crystals in globules, types of instability, interaction energy, cold agglutination, creaming, coalescence, partial coalescence, rebodying, disruption, changes in surface layers, “free fat”, properties of modified fat globules, homogenisation clusters, rheological properties of milk.

7

Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material

M Corredig

8

Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol

MA Augustin

Rheological properties of milk fat (composition and melting behaviour, spredibility, seasonaility), viscoelastic nature, modification of rheological proerties.

9

Crystallization and rheological properties of milk fat spreads

AG Marangoni

Melting range, nucleation and growth, polymorphism, compound crystals, recrystallization, modification, crystal networks.

10

Role of milkfat in dairy products

AL Kelly to coordinate

11

Nutritional significance of milk lipids

Types of lipids in the body and their functions, types of lipids in foods, metabolism of lipids, roles of food lipids, dietary lipids in health and disease.

12

Physical characteristics of milk fat

OJ MacCarthy

Owen MacCarthy’s chapter…

13

Analytical methods

DJ McClements?

Traditional and new methods of quantitation, liquid and solid fat, rheological properties, lipid oxidation, FFA, globular and non-globular fat, fatty acid profile, stereo analysis.

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.

Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods.

This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.