Dairy Fats and Related Products

Dairy Fats and Related Products By
2009 | 341 Pages | ISBN: 1405150904 | PDF | 8 MB
Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for:Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series.The EditorDr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series.For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: [email protected] available from Wiley-BlackwellMilk Processing and Quality ManagementEdited by A.Y. TamimeISBN 978 1 4051 4530 5Cleaning-in-PlaceEdited by A.Y. TamimeISBN 978 1 4051 5503 8Advanced Dairy Science and TechnologyEdited by T. Britz and R. RobinsonISBN 978 1 4051 3618 1International Journal of Dairy TechnologyPublished quarterlyPrint ISSN: 1364 727XOnline ISSN: 1471 0307Content: Chapter 1 Milk Lipids – Composition, Origin and Properties (pages 1-27): Dr T. Huppertz, Dr A. L. Kelly and Prof P. F. FoxChapter 2 Milk Fat Nutrition (pages 28-51): Dr P. W. ParodiChapter 3 Separation and Standardisation of the Fat Content (pages 52-60): Dr M. Gunsing, Dr H. C. van der Horst, Dr D. Allersma and P. de JongChapter 4 Cream and Related Products (pages 61-85): M. A. Smiddy, Dr A. L. Kelly and Dr T. HuppertzChapter 5 Butter (pages 86-107): Dr R. A. WilbeyChapter 6 Anhydrous Milk Fat Manufacture and Fractionation (pages 108-166): D. Illingworth, Dr G. R. Patil and Dr A. Y. TamimeChapter 7 Production of Yellow Fats and Spreads (pages 167-194): Dr B. K. MortensenChapter 8 Cream Cheese and Related Products (pages 195-256): T. P. Guinee and M. HickeyChapter 9 Microbial Production of Bioactive Metabolites (pages 257-285): Dr S. Mills, Dr R. P. Ross, Dr G. Fitzgerald and Dr C. StantonChapter 10 Trouble Shooting (pages 286-315): B. B. C. Wedding and H. C. Deeth