Dairy Fats and Related Products

Dairy Fats and Related Products......Page 5
Contents......Page 7
Preface to Technical Series......Page 14
Preface......Page 15
Dedication......Page 16
Contributors......Page 17
1.2 Composition of milk lipids......Page 21
1.2.1 Fatty acids......Page 23
1.2.2 Triacylglycerols......Page 24
1.2.4 Phospholipids......Page 26
1.2.5 Minor constituents......Page 28
1.3.1 Biosynthesis and origin of the fatty acids in milk lipids......Page 29
1.3.2 De novo synthesis of fatty acids......Page 30
1.4 Factors affecting the composition of milk lipids......Page 31
1.5.1 Secretion of milk lipid globules......Page 33
1.5.2 The milk lipid globule membrane......Page 34
1.5.4 Proteins of the milk lipid globule membrane......Page 35
1.5.5 Enzymes of the milk lipid globule membrane......Page 36
1.6.1 Size distribution of milk lipid globules......Page 37
1.6.2 Colloidal stability of milk lipid globules......Page 38
1.6.3 Creaming of milk lipid globules......Page 39
1.6.5 Homogenisation and properties of homogenised milk lipid globules......Page 40
1.6.6 Temperature-induced changes in milk lipid globules......Page 42
1.7 Crystallisation and melting of milk triacylglycerols......Page 43
References......Page 45
2.2.1 Origin of rumenic acid......Page 48
2.2.3 CLA as an anticancer agent......Page 49
2.2.4 Rumenic acid and mammary tumour prevention......Page 50
2.2.6 Rumenic acid and the prevention of atherosclerosis......Page 52
2.2.7 Trans fatty acids and coronary heart disease......Page 53
2.2.9 Rumenic acid and type 2 diabetes mellitus......Page 54
2.2.10 Rumenic acid as a growth factor......Page 55
2.3.1 Sphingolipids in colon cancer prevention......Page 56
2.3.2 Sphingomyelin and cholesterol absorption......Page 57
2.3.4 Sphingolipids and intestinal diseases......Page 58
2.5 Branched chain fatty acids......Page 59
2.6.1 The vitamins......Page 60
2.7 Further nutritional benefits......Page 61
2.8.1 Milk fat and coronary artery disease......Page 62
2.8.2 Saturated fatty acids......Page 63
2.8.3 Fat intake and cancer......Page 64
2.9 Conclusions......Page 65
References......Page 66
3.1 Introduction......Page 72
3.2 Overview of the history of milk fat separation......Page 73
3.3 Physical models......Page 75
3.4 Standardisation of the fat content of milk......Page 77
References......Page 80
4.1 Introduction......Page 81
4.2.1 Separation......Page 82
4.2.2 Standardisation......Page 83
4.2.3 Heat treatment......Page 84
4.2.5 Quality of cream......Page 85
4.3.1 Production of whipping cream......Page 86
4.3.3 Characterisation of whipped cream......Page 87
4.3.5 Compositional factors affecting whipped cream characteristics......Page 88
4.4.1 Production of aerosol-whipped cream......Page 90
4.4.2 Properties of aerosol-whipped cream......Page 91
4.5 Cream liqueur......Page 92
4.5.1 Composition of cream liqueur......Page 93
4.5.2 Processing of cream liqueur......Page 94
4.5.3 Shelf-life of cream liqueur......Page 95
4.6.2 Production of cultured, fermented or sour cream......Page 96
4.7.2 Properties of coffee cream......Page 98
4.8.1 Frozen cream......Page 101
References......Page 102
5.2 Cream preparation......Page 106
5.2.1 Sweet cream......Page 107
5.2.3 Modifications of cream ageing......Page 108
5.3 Batch churning......Page 110
5.4.2 Conversion to butter-grains......Page 111
5.4.3 Working......Page 113
5.5 Alternative processes for cultured butters......Page 114
5.6.1 Low-fat route......Page 115
5.6.2 Shearing high-fat cream......Page 116
5.8 Reduced-fat butters......Page 119
5.9 Spreadable butters......Page 121
5.10 Packaging......Page 122
5.11 Flavoured butters......Page 123
5.12 Quality issues......Page 124
References......Page 126
6.2 Definitions and properties......Page 128
6.4.1 Principles......Page 129
6.4.2 Manufacturing options......Page 131
6.4.3 Quality of milk fat during and post manufacture......Page 134
6.5 Milk fat fraction......Page 135
6.5.1 Process options......Page 136
6.5.2 Fraction properties......Page 140
6.6.1 Introduction......Page 146
6.6.2 Methods of manufacture......Page 148
6.6.4 Chemical composition......Page 156
6.6.5 Flavour......Page 161
6.6.6 Physicochemical properties......Page 166
6.6.8 Thermal oxidation......Page 167
6.6.9 Shelf-life of the product......Page 168
6.6.10 Nutritional aspects......Page 173
6.6.11 Ghee as a medicine......Page 175
6.7 Conclusion......Page 176
References......Page 177
7.2 Legislations......Page 187
7.3.1 Introduction......Page 189
7.3.2 Production technologies......Page 190
7.3.3 Quality aspects......Page 196
7.4.1 Introduction......Page 197
7.4.2 Production technologies......Page 198
7.4.3 Quality aspects......Page 201
7.5.2 Production technologies......Page 202
7.5.3 Applications......Page 205
7.6.2 Production technologies......Page 208
7.7 Conclusions......Page 210
References......Page 211
8.1 Introduction......Page 215
8.2 Background and development......Page 216
8.3.1 Background and evolution......Page 219
8.3.2 European legislation......Page 220
8.3.3 UK legislation......Page 228
8.3.4 Irish legislation......Page 232
8.3.5 US legislation and standards......Page 233
8.3.6 Canadian legislation and standards......Page 238
8.3.7 German cheese legislation with particular reference to cream cheese-type products......Page 239
8.3.9 French cheese legislation with reference to some cream cheese-type products......Page 240
8.3.10 Italian standard on Mascarpone......Page 242
8.3.11 Cheese legislation in Australia......Page 243
8.3.12 Codex Alimentarius – international standards for cheese and cream cheese......Page 245
8.4.1 Principles of manufacture......Page 250
8.4.2 Manufacture stages......Page 252
8.4.3 Recombination technology......Page 257
8.5 Basic characterisation of the structure and rheology of cream cheese......Page 258
8.6.1 Homogenisation of cheese milk......Page 259
8.6.5 Addition of whey protein......Page 260
8.6.6 Hydrocolloids......Page 261
8.7.1 Mascarpone......Page 262
8.7.3 Kajmak......Page 263
8.8 Conclusion......Page 264
References......Page 265
9.1 Introduction......Page 277
9.2.1 Background......Page 278
9.2.2 Production of short-chain fatty acids in the colon......Page 280
9.2.3 Role of short-chain fatty acids in health and disease......Page 281
9.3.1 Introduction......Page 290
9.3.2 Gamma amino butyric acid effects......Page 291
References......Page 293
10.2.1 Transmitted flavours......Page 306
10.2.3 Flavours associated with oxidation......Page 307
10.2.5 Bacterial flavours......Page 309
10.2.6 Lipolysed flavour......Page 310
10.3 Cream......Page 312
10.3.2 Microbiological defects......Page 313
10.3.4 Physical defects and stability......Page 314
10.3.6 Defects associated with whipped cream......Page 316
10.3.8 Defects associated with UHT cream......Page 317
10.4 Butter......Page 318
10.4.1 Microbiological defects......Page 319
10.4.2 Cultured butter......Page 320
10.4.4 Oxidative defects......Page 321
10.4.5 Physical defects......Page 322
10.5.1 Fat phase structure......Page 324
10.5.2 Microbiological defects......Page 325
10.6 Cream cheese......Page 326
10.6.1 Microbiological defects......Page 327
10.6.3 Flavour defects......Page 328
10.6.5 Oxidative defects......Page 329
10.7 Conclusion......Page 330
References......Page 331
Index......Page 337