Analytical Methods
Milk fat is a complex material that exists in the form of discrete lipid globules within the milk serum. The composition of milk fat can vary because of physiological and environmental factors, and these variations contribute to the lipid’s functional and
- PDF / 14,256,475 Bytes
- 497 Pages / 504.63 x 737.01 pts Page_size
- 78 Downloads / 221 Views
ed Dairy Chemistry Volume 2: Lipids Fourth Edition
Advanced Dairy Chemistry, Volume 2
Paul L. H. McSweeney Patrick F. Fox • James A. O’Mahony Editors
Advanced Dairy Chemistry, Volume 2 Lipids Fourth Edition
Editors Paul L. H. McSweeney School of Food and Nutritional Sciences University College Cork Cork, Ireland
Patrick F. Fox School of Food and Nutritional Sciences University College Cork Cork, Ireland
James A. O’Mahony School of Food and Nutritional Sciences University College Cork Cork, Ireland
ISBN 978-3-030-48685-3 ISBN 978-3-030-48686-0 (eBook) https://doi.org/10.1007/978-3-030-48686-0 © Springer Nature Switzerland AG 2006, 2020 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface to the Fourth Edition
Advanced Dairy Chemistry – 2 Lipids is the second volume of the fourth edition of this well-established series on advanced topics in Dairy Chemistry and follows the recent publication of Volumes 1A: Proteins: Basic Aspects and 1B: Proteins: Applied Aspects; this series of volumes is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the years since the publication of the third edition of this volume in 2006, there have been significant developments in milk lipids and these are reflected in changes to this volume. Many of the chapters from the third edition are retained, but those on the role of milk fat in specific dairy products have been consolidated, as have chapters on analysis. Chapters on nutritional significance of dairy lipids have been considerably revised and, in some cases, new authors have given their perspective on certain topics. We hope that this volume will be of assistance to senior students of Dairy Chemistry, to academics
Data Loading...
