Dairy Fats and Related Products

Informationen zum Autor 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. Klappentext 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 derivativesCoverage 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: [e-mail] 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 0307 Zusammenfassung 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 derivativesCoverage 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: [e-mail] 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 Dai...

Inhaltsverzeichnis

Preface to Technical SeriesPrefaceDedicationContributors1 Milk Lipids - Composition, Origin and Properties (T. HUPPERTZ, A.L. KELLY AND P.F. FOX).1.1 Introduction1.2 Composition of milk lipids1.2.1 Fatty acids1.2.2 Triacylglycerols1.2.3 Mono- and diacylglycerols and free fatty acids1.2.4 Phospholipids1.2.5 Minor constituents1.3 Origin of milk lipids1.3.1 Biosynthesis and origin of the fatty acids in milk lipids1.3.2 De novo synthesis of fatty acids1.3.3 Uptake of fatty acids from the blood1.3.4 Desaturation of fatty acids1.3.5 Synthesis of triacylglycerols1.4 Factors affecting the composition of milk lipids1.5 Intracellular origin of milk lipid globules and the milk lipid globule membrane1.5.1 Secretion of milk lipid globules1.5.2 The milk lipid globule membrane1.5.3 Lipids of the milk lipid globule membrane1.5.4 Proteins of the milk lipid globule membrane1.5.5 Enzymes of the milk lipid globule membrane1.6 Physicochemical stability of milk lipid globules1.6.1 Size distribution of milk lipid globules1.6.2 Colloidal stability of milk lipid globules1.6.3 Creaming of milk lipid globules1.6.4 Coalescence of milk lipid globules1.6.5 Homogenisation and properties of homogenised milk lipid globules1.6.6 Temperature-induced changes in milk lipid globules1.7 Crystallisation and melting of milk triacylglycerols1.8 ConclusionsReferences2 Milk Fat Nutrition (P.W. PARODI).2.1 Introduction2.2 Conjugated linoleic acid2.2.1 Origin of rumenic acid2.2.2 CLA nutrition2.2.3 CLA as an anticancer agent2.2.4 Rumenic acid and mammary tumour prevention2.2.5 CLA, RA and colon tumour prevention2.2.6 Rumenic acid and the prevention of atherosclerosis2.2.7 Trans fatty acids and coronary heart disease2.2.8 Rumenic acid and immunomodulation2.2.9 Rumenic acid and type 2 diabetes mellitus2.2.10 Rumenic acid as a growth factor2.3 Sphingolipids2.3.1 Sphingolipids in colon cancer prevention2.3.2 Sphingomyelin and cholesterol absorption2.3.3 Sphingomyelin and the immune system2.3.4 Sphingolipids and intestinal diseases2.4 Butyric acid2.5 Branched chain fatty acids2.6 Fat-soluble components2.6.1 The vitamins2.6.2 Cholesterol2.6.3 Other interesting components2.7 Further nutritional benefits2.8 Perceived nutritional negatives for milk2.8.1 Milk fat and coronary artery disease2.8.2 Saturated fatty acids2.8.3 Fat intake and cancer2.8.4 Dietary fat and obesity2.9 ConclusionsReferences3 Separation and Standardisation of the Fat Content (M. GUNSING, H.C. VAN DER HORST, D. ALLERSMA AND P. DE JONG).3.1 Introduction3.2 Overview of the history of milk fat separation3.3 Physical models3.4 Standardisation of the fat content of milk3.5 ConclusionReferences4 Cream and Related Products (M.A. SMIDDY, A.L. KELLY AND T. HUPPERTZ).4.1 Introduction4.2 Cream processing4.2.1 Separation4.2.2 Standardisation4.2.3 Heat treatment4.2.4 Homogenisation4.2.5 Quality of cream4.3 Whipping cream4.3.1 Production of whipping cream4.3.2 Whipping of the cream4.3.3 Characterisation of whipped cream4.3.4 Influence of processing conditions on whipping characteristics of cream4.3.5 Compositional factors affecting whipped cream characteristics4.3.6 Influence of stabilisers and emulsifiers on whipping characteristics of cream4.4 Aerosol-whipped cream4.4.1 Production of aerosol-whipped cream4.4.2 Properties of aerosol-whipped cream4.5 Cream liqueur4.5.1 Composition of cream liqueur4.5.2 Processing of cream liqueur4.5.3 Shelf-life of cream liqueur4.6 Cultured, fermented or sour cream4.6.1 Background4.6.2 Production of cultured, fermented or sour cream4.7 Coffee cream4.7.1 Processing of coffee cream4.7.2 Properties of coffee cream4.8 Other cream products4.8.1 Frozen cream4.8.2 Dried cream4.9 ConclusionReferences5 Butter (R.A. WILBEY).5.1 Introduction5.2 Cream preparation5.2.1 Sweet cream5.2.2 Ripened/fermented/cultured cream5.2.3 Modifications of cream ageing5.3 Batch churning5.4 Continuous butter manufacture5.4.1 Cream feed to buttermaker5.4.2 Conversion to butter-grains5.4.3 Working5.4.4 Salting5.5 Alternative processes for cultured butters5.6 Alternative technologies for continuous buttermaking5.6.1 Low-fat route5.6.2 Shearing high-fat cream5.7 Recombined butter5.8 Reduced-fat butters5.9 Spreadable butters5.10 Packaging5.11 Flavoured butters5.12 Quality issues5.13 Concluding commentsReferences6 Anhydrous Milk Fat Manufacture and Fractionation (D. ILLINGWORTH, G.R. PATIL AND A.Y. TAMIME).6.1 Introduction6.2 Definitions and properties6.3 Production statistics6.4 Anhydrous milk fat/butteroil manufacture processes6.4.1 Principles6.4.2 Manufacturing options6.4.3 Quality of milk fat during and post manufacture6.5 Milk fat fraction6.5.1 Process options6.5.2 Fraction properties6.6 Ghee6.6.1 Introduction6.6.2 Methods of manufacture6.6.3 Packaging6.6.4 Chemical composition6.6.5 Flavour6.6.6 Physicochemical properties6.6.7 Texture6.6.8 Thermal oxidation6.6.9 Shelf-life of the product6.6.10 Nutritional aspects6.6.11 Ghee as a medicine6.7 Conclusion6.8 AcknowledgementsReferences7 Production of Yellow Fats and Spreads (B.K. MORTENSEN).7.1 Introduction7.2 Legislations7.3 Dairy fat spreads7.3.1 Introduction7.3.2 Production technologies7.3.3 Quality aspects7.4 Blends and blended spreads7.4.1 Introduction7.4.2 Production technologies7.4.3 Quality aspects7.5 Products with modified functionality7.5.1 Introduction7.5.2 Production technologies7.5.3 Applications7.6 Nutritionally modified products7.6.1 Introduction7.6.2 Production technologies7.7 ConclusionsReferences8 Cream Cheese and Related Products (T.P. GUINEE AND M. HICKEY).8.1 Introduction8.2 Background and development8.3 Definitions and standards of identity8.3.1 Background and evolution8.3.2 European legislation8.3.3 UK legislation8.3.4 Irish legislation8.3.5 US legislation and standards8.3.6 Canadian legislation and standards8.3.7 German cheese legislation with particular reference to cream cheese-type products8.3.8 Danish cheese legislation with particular reference to cream cheese-type products8.3.9 French cheese legislation with reference to some cream cheese-type products8.3.10 Italian standard on Mascarpone8.3.11 Cheese legislation in Australia8.3.12 Codex Alimentarius - international standards for cheese and cream cheese8.4 Cream cheese8.4.1 Principles of manufacture8.4.2 Manufacture stages8.4.3 Recombination technology8.5 Basic characterisation of the structure and rheology of cream cheese8.6 Factors affecting the properties of cream cheese8.6.1 Homogenisation of cheese milk8.6.2 Holding of hot curd at high temperature while shearing8.6.3 Homogenisation of the heated cream cheese8.6.4 Cooling rate8.6.5 Addition of whey protein8.6.6 Hydrocolloids8.6.7 Composition8.7 Related cheese varieties8.7.1 Mascarpone8.7.2 Neufchâtel and Petit-Suisse8.7.3 Kajmak8.8 ConclusionReferences9 Microbial Production of Bioactive Metabolites (S. MILLS, R.P. ROSS, G. FITZGERALD AND C. STANTON).9.1 Introduction9.2 Short-chain fatty acids9.2.1 Background9.2.2 Production of short-chain fatty acids in the colon9.2.3 Role of short-chain fatty acids in health and disease9.3 Gamma amino butyric acid9.3.1 Introduction9.3.2 Gamma amino butyric acid effects9.4 Overall conclusion9.5 AcknowledgementsReferences10 Trouble Shooting (B.B.C. WEDDING AND H.C. DEETH).10.1 Introduction10.2 Milk10.2.1 Transmitted flavours10.2.2 Chemical flavours10.2.3 Flavours associated with oxidation10.2.4 Flavours associated with heat treatment10.2.5 Bacterial flavours10.2.6 Lipolysed flavour10.2.7 Proteolysis10.2.8 Antibiotics10.3 Cream10.3.1 Transmitted flavours10.3.2 Microbiological defects10.3.3 Defects associated with oxidation10.3.4 Physical defects and stability10.3.5 Lipolysis10.3.6 Defects associated with whipped cream10.3.7 Defects associated with coffee cream10.3.8 Defects associated with UHT cream10.3.9 Defects associated with sterilised cream10.4 Butter10.4.1 Microbiological defects10.4.2 Cultured butter10.4.3 Butter churning defects10.4.4 Oxidative defects10.4.5 Physical defects10.5 Dairy spreads10.5.1 Fat phase structure10.5.2 Microbiological defects10.5.3 Oxidative defects10.6 Cream cheese10.6.1 Microbiological defects10.6.2 Emulsion stability10.6.3 Flavour defects10.6.4 Texture defects10.6.5 Oxidative defects10.7 ConclusionReferencesIndex

Bericht

"A strong point of this book is the discussion of the nutritional properties of milk fat. It blows away some common misconceptions and argues a powerful case for the benefits of fat components wit specific health benefits. This book represents good value and is a must for students and for technologists with an interest in all aspects of milk fat processing." ( Journal of Dairy Technology , August 2009)

Produktdetails

• Autoren: Adnan Y. Tamime
• Mitarbeit: A. Y. Tamime (Herausgeber), Adnan Y. Tamime (Herausgeber), A Y Tamime (Herausgeber)
• Verlag: Wiley, John and Sons Ltd
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 15.05.2009
• EAN: 9781405150903
• ISBN: 978-1-4051-5090-3
• Seiten: 344
• Serien: Society of Dairy Technology; Society of Dairy Technology Series
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Biologie > Landwirtschaft, Gartenbau; Forstwirtschaft, Fischerei, Ernährung; Ratgeber > Gesundheit > Ernährung