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Research Project: PROCESSING METHODS FOR HISPANIC-STYLE CHEESES WITH UNIQUE FUNCTIONAL PROPERTIES

Location: Eastern Regional Research Center

Title: Milk lipids

Author

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: May 4, 2010
Publication Date: October 25, 2010
Citation: Tunick, M.H. 2010. Milk lipids. In: Sikorski, Z.E. and Kolakowska, A., Editors. Chemical, Biological, and Functional Aspects of Food Lipids. 2nd edition. Boca Raton, FL: CRC Press. p. 313-325.

Technical Abstract: Milk fat conveys a number of desirable qualities to food, and various lipid components contribute to human nutrition and health. Over 96% of milk lipids consist of triacylglycerols, which contain a variety of fatty acids. Di- and monoacylglycerols, free fatty acids, sterols, and phospho-, glyco-, and ether lipids are also present, and all affect physicochemical properties and functional attributes. The present work reviews these aspects of bovine milk lipids.

   

 
Project Team
Van Hekken, Diane
Goldberg, Neil
Renye, John
Paul, Moushumi
Tomasula, Peggy
Tunick, Michael
 
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   Publications
 
Related National Programs
  Quality and Utilization of Agricultural Products (306)
 
 
Last Modified: 06/20/2013
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