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Dairy Fat Products and Functionality

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Cover of 'Dairy Fat Products and Functionality'

Table of Contents

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    Book Overview
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    Chapter 1 Manipulation of Dietary and Physiological Factors on Composition and Physicochemical Characteristics of Milk Fat
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    Chapter 2 Lipase Action on Milk Fat
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    Chapter 3 Structure of the Milk Fat Globule Membrane: New Scientific Advances Revealing the Role of Sphingomyelin in Topographical and Mechanical Heterogeneities
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    Chapter 4 Preparation and Applications of Milk Polar Lipids/MFGM
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    Chapter 5 Lipidomic Characterization of the Milk Fat Globule Membrane Polar Lipids
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    Chapter 6 Detection of Milk Fat Adulteration
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    Chapter 7 Modification of Milk Fat Globules During Processing and Gastrointestinal Digestion
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    Chapter 8 Role of the Matrix on the Digestibility of Dairy Fat and Health Consequences
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    Chapter 9 Crystallization and Melting Properties of Milk Fat
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    Chapter 10 Rheology and Texture of Cream, Milk Fat, Butter and Dairy Fat Spreads
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    Chapter 11 Tribological Properties of Liquid Milks and Dairy Fat Structured Products
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    Chapter 12 Microstructural Engineering of Milk Fat and Related Products
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    Chapter 13 Oil Structuring in Dairy Fat Products
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    Chapter 14 Role of Differentiated-Size Milk Fat Globules on the Physical Functionality of Dairy-Fat Structured Products
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    Chapter 15 Dairy Lipids in Infant Formulae to Reduce the Gap with Breast Milk Fat Globules: Nutritional and Health Benefits Associated to Opportunities
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    Chapter 16 Ghee, Anhydrous Milk Fat and Butteroil
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    Chapter 17 Dairy Creams and Related Products
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    Chapter 18 Ultrasound-Assisted Cream Separation
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    Chapter 19 Dairy Fat and Fat-Filled Powders: Process-Product Interactions
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    Chapter 20 Effect of Lipids on the Rehydration Behaviours of Milk Protein Concentrate
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    Chapter 21 Butter and Dairy Fat Spreads
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    Chapter 22 Fat-Reduced Cream Cheeses
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    Chapter 23 Dairy Fat Replacement in Low-Fat Cheese (LFC): A Review of Successful Technological Interventions
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    Chapter 24 Influence of Milk Fat on Foam Formation, Foam Stability and Functionality of Aerated Dairy Products
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Title
Dairy Fat Products and Functionality
Published by
Springer International Publishing, June 2020
DOI 10.1007/978-3-030-41661-4
ISBNs
978-3-03-041660-7, 978-3-03-041661-4
Editors

Truong, Tuyen, Lopez, Christelle, Bhandari, Bhesh, Prakash, Sangeeta

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