Advanced Dairy Chemistry, Volume 2

Composition and structure of milk lipids                                                                         1

AKH MacGibbonContent 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

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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

Paul McSweeney is Professor of Food Chemistry and former Head of the School of Food and Nutritional Sciences in University College Cork, Ireland where he is currently the university's Vice-President for Learning and Teaching. He has an active research profile in dairy chemistry and cheese science and is the co-author or co-editor of 15 books in addition to numerous research papers. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.

Patrick F. Fox BSc, PhD, DSc, CChem, FRSC, FICI was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry. Prof. Fox received PhD degree in Food Chemistry from Cornell University followed by postdoctoral periods in the United States. Prof. Fox's research has focused on the biochemistry of cheese, the heat stability of milk, physicochemical properties of milk proteins, and food enzymology. He has authored or coauthored about 530 research and review papers, and authored or edited 25 text books on Dairy Chemistry. He was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof. Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002), the International Dairy Federation Award (2002), Gold Medal of the UK Society of Dairy Technology (2007), and an autobiography published in Annual Review of Food