Dairy Fats And Related Products Adnan Y Tamime by Adnan Y. Tamime 9781405150903, 9781444316223, 1405150904, 1444316222 instant download after payment.

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 Editor
Dr 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]

Also available from Wiley-Blackwell

Milk Processing and Quality Management
Edited by A.Y. Tamime
ISBN 978 1 4051 4530 5

Cleaning-in-Place
Edited by A.Y. Tamime
ISBN 978 1 4051 5503 8

Advanced Dairy Science and Technology
Edited by T. Britz and R. Robinson
ISBN 978 1 4051 3618 1

International Journal of Dairy Technology
Published quarterly
Print ISSN: 1364 727X
Online ISSN: 1471 0307

Content:
Chapter 1 Milk Lipids – Composition, Origin and Properties (pages 1–27): Dr T. Huppertz, Dr A. L. Kelly and Prof P. F. Fox
Chapter 2 Milk Fat Nutrition (pages 28–51): Dr P. W. Parodi
Chapter 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 Jong
Chapter 4 Cream and Related Products (pages 61–85): M. A. Smiddy, Dr A. L. Kelly and Dr T. Huppertz
Chapter 5 Butter (pages 86–107): Dr R. A. Wilbey
Chapter 6 Anhydrous Milk Fat Manufacture and Fractionation (pages 108–166): D. Illingworth, Dr G. R. Patil and Dr A. Y. Tamime
Chapter 7 Production of Yellow Fats and Spreads (pages 167–194): Dr B. K. Mortensen
Chapter 8 Cream Cheese and Related Products (pages 195–256): T. P. Guinee and M. Hickey
Chapter 9 Microbial Production of Bioactive Metabolites (pages 257–285): Dr S. Mills, Dr R. P. Ross, Dr G. Fitzgerald and Dr C. Stanton
Chapter 10 Trouble Shooting (pages 286–315): B. B. C. Wedding and H. C. Deeth