Advanced Dairy Chemistry, Volume 2: Lipids

Composition and structure of milk lipids 1

AKH MacGibbon

Content and physical form of fat in milk, fatty acid profile, interspecies comparison, structure of milk lipids including interspecies comparison.

2

Origin of fatty acids and influence of nutritional factors on milk fat

Origins of fatty acids, biosynthesis of fatty acids and other milk lipids, variation in milk fat: yield and fatty acid composition

3

Conjugated linoleic acid: biosynthesis and nutritional significance

DE Bauman

Biosynthesis of CLA, levels in milk and dairy products, nutritional significance (analytical techniques?)

4

Intracellular origin of milk lipid globules; nature and structure of milk lipid globule membrane. Heterogeneity, molecular and biological properties of proteins

IH Mather

Intracellular origin and growth of lipid globules, intracellular transit of lipid globules, secretion of globules, composition and isolation of globule membrane, proteins and enzymes of membrane, molecular organization of membrane

5

Lipids in human milk

Concentration of lipids in human milk, changes during lactation, fatty acid profile, fat globule structure, creaming, fat globule membrane.

6

Physical chemistry of milk fat globules

AL Kelly

(To include thorough discussion on creaming; T Uniacke-Lowe).

Globule size distribution, compositional differences, fat crystals in globules, types of instability, interaction energy, cold agglutination, creaming, coalescence, partial coalescence, rebodying, disruption, changes in surface layers, "free fat", properties of modified fat globules, homogenisation clusters, rheological properties of milk.

7

Composition, applications, fractionation, technological and/or nutritional significance of milk fat globule material

M Corredig

8

Milk fat: chemical and physical modification, fractional crystallization, removal of cholesterol

MA Augustin

Rheological properties of milk fat (composition and melting behaviour, spredibility, seasonaility), viscoelastic nature, modification of rheological proerties.

9

Crystallization and rheological properties of milk fat spreads

AG Marangoni

Melting range, nucleation and growth, polymorphism, compound crystals, recrystallization, modification, crystal networks.

10

Role of milkfat in dairy products

AL Kelly to coordinate

Butter, spreads, creams, cheese, ice cream, powders, IMF, chocolate

11

Nutritional significance of milk lipids

Types of lipids in the body and their functions, types of lipids in foods, metabolism of lipids, roles of food lipids, dietary lipids in health and disease.

12

Physical characteristics of milk fat

OJ MacCarthy

Owen MacCarthy's chapter...

13

Analytical methods

DJ McClements?

Traditional and new methods of quantitation, liquid and solid fat, rheological properties, lipid oxidation, FFA, globular and non-globular fat, fatty acid profile, stereo analysis.