Effect Of Milk Fat Globule Size On The Physical Functionality Of Dairy Products
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Effect Of Milk Fat Globule Size On The Physical Functionality Of Dairy Products
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Author : Tuyen Truong
language : en
Publisher: Springer
Release Date : 2015-12-11
Effect Of Milk Fat Globule Size On The Physical Functionality Of Dairy Products written by Tuyen Truong and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-11 with Technology & Engineering categories.
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.
Dairy Fat Products And Functionality
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Author : Tuyen Truong
language : en
Publisher: Springer Nature
Release Date : 2020-05-29
Dairy Fat Products And Functionality written by Tuyen Truong and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-29 with Technology & Engineering categories.
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, 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 are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.
The Milk Fat Globule
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Author : H. Mulder
language : en
Publisher:
Release Date : 1974
The Milk Fat Globule written by H. Mulder and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Milkfat categories.
Microstructure Of Dairy Products
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Author : Mamdouh El-Bakry
language : en
Publisher: John Wiley & Sons
Release Date : 2018-10-22
Microstructure Of Dairy Products written by Mamdouh El-Bakry and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-22 with Technology & Engineering categories.
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.
Understanding And Improving The Functional And Nutritional Properties Of Milk
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Author : Prof Thom Huppertz
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2022-03-15
Understanding And Improving The Functional And Nutritional Properties Of Milk written by Prof Thom Huppertz and has been published by Burleigh Dodds Science Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-15 with Technology & Engineering categories.
Comprehensive coverage of the latest research in isolating and analysing the diverse range of compounds in milk Reviews the genetic factors that affect milk composition, as well as the ways milk chemistry can affect sensory quality Explores the importance of milk as a valuable commodity
Advanced Dairy Chemistry Volume 2 Lipids
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Author : Patrick F. Fox
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-04-25
Advanced Dairy Chemistry Volume 2 Lipids written by Patrick F. Fox and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-25 with Technology & Engineering categories.
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.
Crystallization Of Lipids
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Author : Kiyotaka Sato
language : en
Publisher: John Wiley & Sons
Release Date : 2018-04-23
Crystallization Of Lipids written by Kiyotaka Sato and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-23 with Technology & Engineering categories.
An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.
Handbook Of Cheese Chemistry
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Author : Michael H. Tunick
language : en
Publisher: Royal Society of Chemistry
Release Date : 2023-07-28
Handbook Of Cheese Chemistry written by Michael H. Tunick and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-28 with Technology & Engineering categories.
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.
Applied Food Protein Chemistry
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Author : Zeynep Ustunol
language : en
Publisher: John Wiley & Sons
Release Date : 2014-12-31
Applied Food Protein Chemistry written by Zeynep Ustunol and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-31 with Technology & Engineering categories.
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.
Technological Advances And Trends In Cheese Making
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Author : Syed Mansha Rafiq
language : en
Publisher: Springer Nature
Release Date : 2025-07-22
Technological Advances And Trends In Cheese Making written by Syed Mansha Rafiq and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-07-22 with Technology & Engineering categories.
This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of stretch, hybrid, whey, vegan and dry milk cheeses. Other varieties discussed include low-fat and low-sodium cheese. Presenting the latest innovations regarding methods of preparation and modification, as well as packaging and preservation, this text is an essential guide to novel technologies in the cheese making process. Pertinent to this discussion will be considerations of quality and functionality, and the use of approaches such as infrared spectroscopy and electronic nose to assess these aspects. Novel cheese making methods including precision fermentation have also been discussed. A discussion of the history of cheese making also provides a rich entryway into the industry’s contemporary iterations. For researchers and those with an interest in the cheese making industry, Technological Advances and Trends in Cheese Making will elucidate relevant methods and expand perspectives.