Dairy Fats and Related Products (Society of Dairy Technology - download pdf or read online

By Adnan Tamime

ISBN-10: 1405150904

ISBN-13: 9781405150903

The most recent in our profitable dairy technology sequence, this ebook info the state of the art production tools for cream, butter and numerous different types of low-fat spreads. assurance of the producing applied sciences is complemented via examinations of the suitable meals concerns and analytical equipment. The authors, who're all experts of their fields in appreciate to those items, were selected from worldwide.

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Extra resources for Dairy Fats and Related Products (Society of Dairy Technology series)

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A portion of the VA produced escapes further hydrogenation and passes from the rumen, is absorbed from the digestive tract and transported in the circulation to peripheral adipose tissue and the lactating mammary gland where ∆9 -desaturases convert it to RA (Lock & Bauman, 2004). , 2004). Most of these studies, especially the early ones, used a synthetic mixture of many CLA isomers that usually contained about 70 to 80% of near equal quantities of RA and trans-10, cis-12-18:2. , 2001). Thus, it is not possible to identify the biological effects of RA from most of these studies.

Crystallisation of triacylglycerols is a complicated subject and the extremely wide and variable composition of milk triacylglycerols adds further complications. In the following section, a brief description of crystallisation of milk triacylglycerols and some factors affecting it are presented. For more detailed information, the reader is referred to the excellent reviews by Mulder & Walstra (1974), Walstra et al. (1995) and Wright & Marangoni (2006). As milk fat is composed of hundreds of different triacylglycerols, it has a very broad melting range, rather than a discrete melting temperature.

F. Fox & P. L. H. , pp. 213–244, Springer, New York. Wright, A. J. & Marangoni, A. G. (2006) Crystallization and rheological properties of milk fat. Advanced Dairy Chemistry 2: Lipids, (eds. P. F. Fox & P. L. H. , pp. 245–291, Springer, New York. W. 1 Introduction Milk from domesticated animals has provided food for humans for more than 8500 years (Patton, 2004). Milk contains a wide range of readily bioavailable nutrients, which enables this nutrient-dense product to be the sole food for neonates and infants during the first stage of growth and development.

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Dairy Fats and Related Products (Society of Dairy Technology series) by Adnan Tamime


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