Dairy Fats and Related Products

341 Pages·2009·7.492 MB·English

Dairy Fats andRelatedProducts
Dairy Fats and Related Products Edited by Dr A.Y. Tamime
© 2009 Blackwell Publishing Ltd. ISBN: 978-1-405-15090-3
TheSocietyofDairyTechnology(SDT)hasjoinedwithWiley-Blackwelltoproduceaseries
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OthervolumesintheSocietyofDairyTechnologybookseries:
ProbioticDairyProducts(ISBN9781405121248)
FermentedMilks(ISBN9780632064588)
BrinedCheeses(ISBN9781405124607)
StructureofDairyProducts(ISBN9781405129756)
Cleaning-in-Place(ISBN9781405155038)
MilkProcessingandQualityManagement(ISBN9781405145305)
DairyPowdersandConcentratedProducts(ISBN9781405157643)
Dairy Fats and Related Products
Edited by
Dr A.Y. Tamime
DairyScience and TechnologyConsultant
Ayr, UK
A John Wiley & Sons, Ltd., Publication
Thiseditionfirstpublished2009
2009byBlackwellPublishingLtd
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LibraryofCongressCataloging-in-PublicationData:
Dairyfatsandrelatedproducts/editedbyAdnanTamime.
p.cm.
Includesbibliographicalreferencesandindex.
ISBN978-1-4051-5090-3(hardback:alk.paper) 1. Oilsandfats,Edible. 2. Dairyproducts.
I. Tamime,A.Y.
TP670.D252009
637–dc22
2008047429
AcataloguerecordforthistitleisavailablefromtheBritishLibrary
Typesetin10/12.5Times-RomanbyLaserwordsPrivateLimited,Chennai,India
PrintedandboundinSingaporebyUtopiaPressPteLtd
Contents
PrefacetoTechnicalSeries xii
Preface xiii
Dedication xiv
Contributors xv
1 MilkLipids–Composition,OriginandProperties 1
T.HUPPERTZ,A.L.KELLYANDP.F.FOX
1.1 Introduction 1
1.2 Compositionofmilklipids 1
1.2.1 Fattyacids 3
1.2.2 Triacylglycerols 4
1.2.3 Mono-anddiacylglycerolsandfreefattyacids 6
1.2.4 Phospholipids 6
1.2.5 Minorconstituents 8
1.3 Originofmilklipids 9
1.3.1 Biosynthesisandoriginofthefattyacidsinmilklipids 9
1.3.2 Denovosynthesisoffattyacids 10
1.3.3 Uptakeoffattyacidsfromtheblood 11
1.3.4 Desaturationoffattyacids 11
1.3.5 Synthesisoftriacylglycerols 11
1.4 Factorsaffectingthecompositionofmilklipids 11
1.5 Intracellularoriginofmilklipidglobulesandthemilklipid
globulemembrane 13
1.5.1 Secretionofmilklipidglobules 13
1.5.2 Themilklipidglobulemembrane 14
1.5.3 Lipidsofthemilklipidglobulemembrane 15
1.5.4 Proteinsofthemilklipidglobulemembrane 15
1.5.5 Enzymesofthemilklipidglobulemembrane 16
1.6 Physicochemicalstabilityofmilklipidglobules 17
1.6.1 Sizedistributionofmilklipidglobules 17
1.6.2 Colloidalstabilityofmilklipidglobules 18
1.6.3 Creamingofmilklipidglobules 19
1.6.4 Coalescenceofmilklipidglobules 20
1.6.5 Homogenisationandpropertiesofhomogenisedmilklipid
globules 20
vi Contents
1.6.6 Temperature-inducedchangesinmilklipidglobules 22
1.7 Crystallisationandmeltingofmilktriacylglycerols 23
1.8 Conclusions 25
References 25
2 MilkFatNutrition 28
P.W.PARODI
2.1 Introduction 28
2.2 Conjugatedlinoleicacid 28
2.2.1 Originofrumenicacid 28
2.2.2 CLAnutrition 29
2.2.3 CLAasananticanceragent 29
2.2.4 Rumenicacidandmammarytumourprevention 30
2.2.5 CLA,RAandcolontumourprevention 32
2.2.6 Rumenicacidandthepreventionofatherosclerosis 32
2.2.7 Transfattyacidsandcoronaryheartdisease 33
2.2.8 Rumenicacidandimmunomodulation 34
2.2.9 Rumenicacidandtype2diabetesmellitus 34
2.2.10 Rumenicacidasagrowthfactor 35
2.3 Sphingolipids 36
2.3.1 Sphingolipidsincoloncancerprevention 36
2.3.2 Sphingomyelinandcholesterolabsorption 37
2.3.3 Sphingomyelinandtheimmunesystem 38
2.3.4 Sphingolipidsandintestinaldiseases 38
2.4 Butyricacid 39
2.5 Branchedchainfattyacids 39
2.6 Fat-solublecomponents 40
2.6.1 Thevitamins 40
2.6.2 Cholesterol 41
2.6.3 Otherinterestingcomponents 41
2.7 Furthernutritionalbenefits 41
2.8 Perceivednutritionalnegativesformilk 42
2.8.1 Milkfatandcoronaryarterydisease 42
2.8.2 Saturatedfattyacids 43
2.8.3 Fatintakeandcancer 44
2.8.4 Dietaryfatandobesity 45
2.9 Conclusions 45
References 46
3 SeparationandStandardisationoftheFatContent 52
M.GUNSING,H.C.VANDERHORST,D.ALLERSMA
ANDP.DEJONG
3.1 Introduction 52
3.2 Overviewofthehistoryofmilkfatseparation 53
Contents vii
3.3 Physicalmodels 55
3.4 Standardisationofthefatcontent
ofmilk 57
3.5 Conclusion 60
References 60
4 CreamandRelatedProducts 61
M.A.SMIDDY,A.L.KELLYANDT.HUPPERTZ
4.1 Introduction 61
4.2 Creamprocessing 62
4.2.1 Separation 62
4.2.2 Standardisation 63
4.2.3 Heattreatment 64
4.2.4 Homogenisation 65
4.2.5 Qualityofcream 65
4.3 Whippingcream 66
4.3.1 Productionofwhippingcream 66
4.3.2 Whippingofthecream 67
4.3.3 Characterisationofwhippedcream 67
4.3.4 Influenceofprocessingconditionsonwhipping
characteristicsofcream 68
4.3.5 Compositionalfactorsaffectingwhippedcream
characteristics 68
4.3.6 Influenceofstabilisersandemulsifiersonwhipping
characteristicsofcream 70
4.4 Aerosol-whippedcream 70
4.4.1 Productionofaerosol-whippedcream 70
4.4.2 Propertiesofaerosol-whippedcream 71
4.5 Creamliqueur 72
4.5.1 Compositionofcreamliqueur 73
4.5.2 Processingofcreamliqueur 74
4.5.3 Shelf-lifeofcreamliqueur 75
4.6 Cultured,fermentedorsourcream 76
4.6.1 Background 76
4.6.2 Productionofcultured,fermentedor
sourcream 76
4.7 Coffeecream 78
4.7.1 Processingofcoffeecream 78
4.7.2 Propertiesofcoffeecream 78
4.8 Othercreamproducts 81
4.8.1 Frozencream 81
4.8.2 Driedcream 82
4.9 Conclusion 82
References 82
viii Contents
5 Butter 86
R.A.WILBEY
5.1 Introduction 86
5.2 Creampreparation 86
5.2.1 Sweetcream 87
5.2.2 Ripened/fermented/culturedcream 88
5.2.3 Modificationsofcreamageing 88
5.3 Batchchurning 90
5.4 Continuousbuttermanufacture 91
5.4.1 Creamfeedtobuttermaker 91
5.4.2 Conversiontobutter-grains 91
5.4.3 Working 93
5.4.4 Salting 94
5.5 Alternativeprocessesforculturedbutters 94
5.6 Alternativetechnologiesforcontinuousbuttermaking 95
5.6.1 Low-fatroute 95
5.6.2 Shearinghigh-fatcream 96
5.7 Recombinedbutter 99
5.8 Reduced-fatbutters 99
5.9 Spreadablebutters 101
5.10 Packaging 102
5.11 Flavouredbutters 103
5.12 Qualityissues 104
5.13 Concludingcomments 106
References 106
6 AnhydrousMilkFatManufactureandFractionation 108
D.ILLINGWORTH,G.R.PATILANDA.Y.TAMIME
6.1 Introduction 108
6.2 Definitionsandproperties 108
6.3 Productionstatistics 109
6.4 Anhydrousmilkfat/butteroilmanufactureprocesses 109
6.4.1 Principles 109
6.4.2 Manufacturingoptions 111
6.4.3 Qualityofmilkfatduringandpost
manufacture 114
6.5 Milkfatfraction 115
6.5.1 Processoptions 116
6.5.2 Fractionproperties 120
6.6 Ghee 126
6.6.1 Introduction 126
6.6.2 Methodsofmanufacture 128
6.6.3 Packaging 136
6.6.4 Chemicalcomposition 136
Contents ix
6.6.5 Flavour 141
6.6.6 Physicochemicalproperties 146
6.6.7 Texture 147
6.6.8 Thermaloxidation 147
6.6.9 Shelf-lifeoftheproduct 148
6.6.10 Nutritionalaspects 153
6.6.11 Gheeasamedicine 155
6.7 Conclusion 156
6.8 Acknowledgements 157
References 157
7 ProductionofYellowFatsandSpreads 167
B.K.MORTENSEN
7.1 Introduction 167
7.2 Legislations 167
7.3 Dairyfatspreads 169
7.3.1 Introduction 169
7.3.2 Productiontechnologies 170
7.3.3 Qualityaspects 176
7.4 Blendsandblendedspreads 177
7.4.1 Introduction 177
7.4.2 Productiontechnologies 178
7.4.3 Qualityaspects 181
7.5 Productswithmodifiedfunctionality 182
7.5.1 Introduction 182
7.5.2 Productiontechnologies 182
7.5.3 Applications 185
7.6 Nutritionallymodifiedproducts 188
7.6.1 Introduction 188
7.6.2 Productiontechnologies 188
7.7 Conclusions 190
References 191
8 CreamCheeseandRelatedProducts 195
T.P.GUINEEANDM.HICKEY
8.1 Introduction 195
8.2 Backgroundanddevelopment 196
8.3 Definitionsandstandardsofidentity 199
8.3.1 Backgroundandevolution 199
8.3.2 Europeanlegislation 200
8.3.3 UKlegislation 208
8.3.4 Irishlegislation 212
8.3.5 USlegislationandstandards 213
8.3.6 Canadianlegislationandstandards 218
x Contents
8.3.7 Germancheeselegislationwithparticularreference
tocreamcheese-typeproducts 219
8.3.8 Danishcheeselegislationwithparticularreference
tocreamcheese-typeproducts 220
8.3.9 Frenchcheeselegislationwithreference
tosomecreamcheese-typeproducts 220
8.3.10 ItalianstandardonMascarpone 222
8.3.11 CheeselegislationinAustralia 223
8.3.12 CodexAlimentarius–internationalstandards
forcheeseandcreamcheese 225
8.4 Creamcheese 230
8.4.1 Principlesofmanufacture 230
8.4.2 Manufacturestages 232
8.4.3 Recombinationtechnology 237
8.5 Basiccharacterisationofthestructureandrheology
ofcreamcheese 238
8.6 Factorsaffectingthepropertiesofcreamcheese 239
8.6.1 Homogenisationofcheesemilk 239
8.6.2 Holdingofhotcurdathightemperaturewhile
shearing 240
8.6.3 Homogenisationoftheheatedcreamcheese 240
8.6.4 Coolingrate 240
8.6.5 Additionofwheyprotein 240
8.6.6 Hydrocolloids 241
8.6.7 Composition 242
8.7 Relatedcheesevarieties 242
8.7.1 Mascarpone 242
8.7.2 NeufchaˆtelandPetit-Suisse 243
8.7.3 Kajmak 243
8.8 Conclusion 244
References 245
9 MicrobialProductionofBioactiveMetabolites 257
S.MILLS,R.P.ROSS,G.FITZGERALDANDC.STANTON
9.1 Introduction 257
9.2 Short-chainfattyacids 258
9.2.1 Background 258
9.2.2 Productionofshort-chainfattyacidsinthecolon 260
9.2.3 Roleofshort-chainfattyacidsinhealthanddisease 261
9.3 Gammaaminobutyricacid 270
9.3.1 Introduction 270
9.3.2 Gammaaminobutyricacideffects 271
9.4 Overallconclusion 273
9.5 Acknowledgements 273
References 273