Dairy Fat Products and Functionality Fundamental Science and Technology

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.

Part 1. Chemistry

1.       Biosynthesis of bovine milk fat

2.       Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat

3.       Lipase modification of milk fat

4.       Structure, extraction and functionality of milk fat globule membrane

Part 2. Nutrition

6.       Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules 

8.       Anticancer potential of milk fat components 

Part 3. Physics

10.    Crystallization and melting properties of milk fat in bulk and emulsified states

12.    Tribological properties of milk fat globules

Part 4. Methodology

14.    Detection of bovine milk fat adulteration

15.    Flavour of bovine milk fat and its characterization techniques

16.    Characterization techniques of physicochemical properties of bovine milk fat

Part 5. Materials Science and Technology

17.    Structure-function relationship of milk fat in dairy products 

18.    Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products

19.    Microstructural engineering of milk fat and related products 

20.    Oil structuring in dairy fat products

21.    Milk fat interesterification for infant formula

22.    Production of human milk fat substitutes (HMFS)  from bovine milk fat

23.    Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids

Part 6. Manufacturing of dairy fat products

25.    Anhydrous milk fat and butter oil 

28.    Size-based fractionation methods of milk fat globules

29.    Ultrasound assisted cream separation

30.    Milk fat in recombined milks 

31.    Dairy creams and related products

32.    Cream powders

33.    Butter and dairy fat spreads