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2.7 Determination of lactose concentration
2.7.1 Polarimetry
2.7.2 Oxidation and reduction titration
2.7.3 Colorimetric methods
2.7.4 Chromatographic methods
2.7.5 Enzymatic methods
References
Suggested readingMilk lipids
3.1 Introduction
3.
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3.3.3.3.1 1
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3.3.Factors that affect the fat content of bovine milk
Classes of lipids in milk
Fatty acid profile of milk lipids
Synthesis of fatty acids in milk fat
Structure of milk lipids
Milk fat as an emulsion
Milk fat globule membrane
3.8.1 Isolation of the fat globule membrane
3.8.2 Gross chemical compositlion of FGM
3.8.3 The protein fraction
3.8.4 The lipid fraction
3.8.5 Other membrane components
3.8.6 Membrane structure
3.8.7 Secretion of milk lipid globules
Stability of the milk fat emulsion
3.9.1 Emulsion stability in general
3.9.2 The creaming process in milk
Influence of processing operations on the fat globule
membrane
3.10.1 Milk supply: hydrolytic rancidity
3.10.2 Mechanical separation of milk
3.10.3 Homogenization
3.10.4 Heating
Physical defects in milk and cream
3.11.1 Free fat
Churning
Freezing
Dehydration
Lipid oxidation
3.15.
3.15.2 Antioxidants in milk
3.15.3 Spontaneous oxidation
3.15.4 Other factors that affect lipid oxidation in milk and
dairy products
3.15.5 Measurement of lipid oxidation
Rheology of milk fat
3.16.
3.16.2 Process parametersPro-oxidants in milk and milk productsFatty acid profile and distribution
References
Suggested reading
Appendices62
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