Dairy Fat Products and Functionality : Fundamental Science and Technology | Dairy Fat Products and Functionality

Bovine milk fat is an important dairy component which is consumed by human infants and adults via various dairy products such as milk, milk powder, cream, cheeses, and butter. Apart from the major physiological role of milk fat in delivering human nutrition and providing health benefits, milk fat also plays as a pivotal func-tionality controlling role in many dairy products. The biological membrane sur-rounding milk fat globules has been found to have interesting applications in food formulation innovations, human nutrition, and paediatrics. Therefore, understand-ing the fundamental science and technology of milk fat is of great importance not only from a scientific point of view but also with regard to the economic impact of milk fat, especially in fat-rich products. The intention of this book is to provide readers with recent and outstanding literature in important areas of dairy fat contain-ing products and functionality. This book represents a valuable source of informa-tion for students, academics, and industry personnel who work in the fields of dairy lipids and dairy fat products.In this book, 24 chapters have been organised into three main themes: (1) dairy fat chemistry and nutrition, (2) dairy fat physics and materials science, and (3) dairy fat processes and products. In the first theme, fascinating insights into milk fat glob-ule membrane such as structure, lipidomic characterisation, and applications are presented. Physiochemical characterisation, lipase action, adulteration, and digest-ibility of milk lipids are also covered. The second theme provides excellent funda-mentals in physical properties of milk fat such as crystallisation, rheology, and microstructure aspects. It also highlights relatively new research areas driven by material science approach in dairy fats, where innovative dairy products and the new generation of dairy ingredients can be tailor-made. Cutting-edge topics on tri-bology of dairy fat products, oil structuring in dairy fat products, manipulation of differentiated-sized milk fat globules, and production of human milk fat substitutes from dairy fats are featured in dedicated chapters. The third theme presents compre-hensive reviews on the relationship among processes—structure—functionality in dairy fat products towards new developments in manufacturing processes and health-promoting dairy products. The last theme also focuses on the importance of vimilk fat as a key quality controlling factor in the manufacturing of butter, ghee, dairy cream, dairy powder, cheeses, and aerated products.The expert contributions of 43 authors from 10 countries are greatly acknowl-edged with gratitude. Special acknowledgements are also extended to Springer for their support during the course of this book project.