BIOCHEMISTRY OF MILK PRODUCTS
CONTENTS 1 COMPOSITION AND STRUCTURE OF BOVINE MILK LIPIDS 2 MILK FAT: ORIGIN OF FATTY ACIDS AND INFLUENCE OF NUTRITIONAL FACTORS THEREON 3 CONJUGATED LINOLEIC ACID: BIOSYNTHESIS AND NUTRITIONAL SIGNIFICANCE 4 INTRACELLULAR ORIGIN OF MILK FAT GLOBULES AND THE NATURE OF THE MILK FAT GLOBULE MEMBRANE 5 PHYSICAL CHEMISTRY OF MILK FAT GLOBULES 6 COMPOSITION, APPLICATIONS, FRACTIONATION, TECHNOLOGICAL AND NUTRITIONAL SIGNIFICANCE OF MILK FAT GLOBULE MEMBRANE MATERIAL 7 CRYSTALLIZATION AND RHEOLOGICAL PROPERTIES OF MILK FAT 8 MILK FAT: PHYSICAL, CHEMICAL AND ENZYMATIC MODIFICATION 9 CHEMISTRY AND TECHNOLOGY OF BUTTER AND MILK FAT SPREADS 10 SIGNIFICANCE OF MILK FAT IN CREAM PRODUCTS 11 SIGNIFICANCE OF MILK FAT IN CHEESE 12 ICE CREAM 13 SIGNIFICANCE OF MILK FAT IN MILK POWDER 14 SIGNIFICANCE OF MILK FAT IN INFANT FORMULAE 15 LIPOLYTIC ENZYMES AND HYDROLYTIC RANCIDITY 16 LIPID OXIDATION 17 NUTRITIONAL SIGNIFICANCE OF MILK LIPIDS 18 OXYSTEROLS: FORMATION AND BIOLOGICAL FUNCTION 19 HIGH PERFORMANCE LIQUID CHROMATOGRAPHY AND GAS CHROMATOGRAPHY METHODS FOR LIPID ANALYSIS 20 SPECTROSCOPIC TECHNIQUES (NMR, INFRARED AND FLUORESCENCE) FOR THE DETERMINATION OF LIPID COMPOSITION AND STRUCTURE IN DAIRY PRODUCTS 21 APPLICATIONS OF ULTRASOUND TO ANALYSIS/QUANTITATION OF DAIRY LIPIDS 22 PHYSICAL CHARACTERIZATION OF MILK FAT AND MILK FAT-BASED PRODUCTS