Dairy Fats and Related Products / Society of Dairy Technology Series (PDF)

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:
execdirector@sdt.org

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