Developments in dairy chemistry. 1, Proteins. 2, Lipids. 3, Lactose and minor constituents. 4, Functional milk proteins

Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi­ tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by increasing consumption of cheese and fermented liquid dairy products. This text on milk lipids is the second in a series entitled Developments in Dairy Chemistry, the first being devoted to milk proteins. The series is produced as a co-ordinated treatise on dairy chemistry with the objective of providing an authoritative reference source for lecturers, researchers and advanced students. The biosynthesis, chemical, physical and nutritional properties of milk lipids have been reviewed in eight chapters by world experts. However, space does not permit consideration of the more product-related aspects of milk lipids which play major functional roles in several dairy products, especially cheese, dehydrated milks and butter. This volume is the third in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the com­ mercially more important constituents, proteins and lipids, respectively. Although the constituents covered in this volume are of less direct commercial importance than the former two, they are nevertheless of major significance in the chemical, physical, technological, nutritional and physiological properties of milk. Lactose, the principal component of the milks of most species, is a rather unique sugar in many respects---it has been referred to as one of Nature's paradoxes. It is also the principal component in concentrated and dehydrated dairy products, many of the properties of which reflect those of lactose. The chemistry and principal properties of lactose have been thoroughly researched over the years and relatively little new information is available on these aspects; this new knowledge, as well as some of the older literature, is reviewed in Chapter 1. Front Matter....Pages i-x The Composition and Structure of Milk Lipids....Pages 1-35 Influence of Nutritional Factors on the Yield, Composition and Physical Properties of Milk Fat....Pages 37-81 Origin of Milk Fat Globules and the Nature of the Milk Fat Globule Membrane....Pages 83-118 Physical Chemistry of Milk Fat Globules....Pages 119-158 Physical Properties and Modification of Milk Fat....Pages 159-194 Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products....Pages 195-239 Lipid Oxidation....Pages 241-363 The Nutritional Significance of Lipids....Pages 365-417 Back Matter....Pages 419-430