Milk Fat: Composition, Nutritional Value and Health Implications


Linda B. Rudd (Editor)

Series: Food Science and Technology, Nutrition and Diet Research Progress
BISAC: HEA006000

Milk is a natural, colloidal system in which fat is found in the interior of small, spherical droplets, formerly known as fat globules. The chemical composition of milk lipids in mammals varies and is affected by various factors such as feeding, breed and others. This book studies the composition, nutritional value and health implications of milk fat. Topics include milk composition disturbance and animal organism dysfunction caused by aflatoxins; size characterization of fat globules in dairy products by field flow fractionation; dairy system impacts on milk fat composition related to human health; and milk fat globules’ microstructure. (Imprint: Novinka )

Table of Contents

Table of Contents


Milk Composition Disturbance and Animal Organism Dysfunction Caused by Aflatoxins: A Review
(Georgios D. Kourousekos, Ekaterini K. Theodosiadou, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece, and others)

Size Characterization of Fat Globules in Dairy Products by Field Flow Fractionation
(Vassilios Raikos, Department of Food Technology, Technological Educational Institute of Kalamata, Kalamata, Greece)

Dairy System Impacts on Milk Fat Composition Related to Human Health
(Payam Vahmani, Alan Fredeen, Kathleen Glover, Department of Biology, Dalhousie University, Halifax, Nova Scotia, Canada, and others)

Milk Fat Globules’ Microstructure
(Nicoletta Fuca, Gaetano Impoco, Guiseppe Licitra, CoRFiLaC, Italy, and others)


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