© 2020

Dairy Fat Products and Functionality

Fundamental Science and Technology

  • Tuyen Truong
  • Christelle Lopez
  • Bhesh Bhandari
  • Sangeeta Prakash

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Dairy Fat Chemistry and Nutrition

    1. Front Matter
      Pages 1-1
    2. Hilton C. Deeth
      Pages 21-39
    3. Kate M. Barry, Timothy G. Dinan, Philip M. Kelly
      Pages 67-90
    4. Olimpio Montero, Javier Fontecha, M. Pillar Castro-Gómez, Luis Miguel Rodríguez-Alcalá
      Pages 91-108
    5. Rajan Sharma, Kamal Gandhi, Surendra Nath Battula, Bimlesh Mann
      Pages 109-131
    6. Marie-Caroline Michalski, Laurie-Eve Rioux, Sylvie L. Turgeon
      Pages 153-202
  3. Dairy Fat Physics and Materials Science

    1. Front Matter
      Pages 203-203
    2. Braulio A. Macias-Rodriguez, Alejandro G. Marangoni
      Pages 245-275
    3. Phuong Nguyen, Yang Zhu, Sangeeta Prakash
      Pages 277-292
    4. Pere R. Ramel, Alejandro G. Marangoni
      Pages 293-305
    5. Ashok R. Patel
      Pages 307-325
    6. Surendra Nath Battula, N. Laxmana Naik, Rajan Sharma, Bimlesh Mann
      Pages 399-430
    7. Pramesh Dhungana, Bhesh Bhandari
      Pages 431-452

About this book


This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made.  Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth.

Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.


Dairy Fat Dairy Product Manufacturing Dairy Product Functionality Dairy Product Ingredients Dairy Product Technology

Editors and affiliations

  • Tuyen Truong
    • 1
  • Christelle Lopez
    • 2
  • Bhesh Bhandari
    • 3
  • Sangeeta Prakash
    • 4
  1. 1.School of Science, College of Science Engineering and HealthRMIT UniversityMelbourneAustralia
  2. 2.INRAE, French National Research Institute for Agriculture, Food & EnvironmentResearch Unit BIANantesFrance
  3. 3.ARC Dairy Innovation Hub, School of Agriculture and Food SciencesThe University of QueenslandSt LuciaAustralia
  4. 4.School of Agriculture and Food SciencesThe University of QueenslandSt LuciaAustralia

About the editors

Tuyen Truong is a Lecturer in the School of Science, College of Science, Engineering and Health at RMIT University in Melbourne, Australia


Christelle Lopez is a Senior Research Scientist in the French National Research Institute for Agriculture, Food and Environment in Nantes, France


Bhesh Bhandari is a Professor in the School of Agriculture and Food Sciences at Queensland University in St. Lucia, Australia


Sangeeta Prakash is an academic in the School of Agriculture and Food Sciences at Queensland University in St. Lucia, Australia

Bibliographic information

  • Book Title Dairy Fat Products and Functionality
  • Book Subtitle Fundamental Science and Technology
  • Editors Tuyen Truong
    Christelle Lopez
    Bhesh Bhandari
    Sangeeta Prakash
  • DOI
  • Copyright Information Springer Nature Switzerland AG 2020
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-3-030-41660-7
  • Softcover ISBN 978-3-030-41663-8
  • eBook ISBN 978-3-030-41661-4
  • Edition Number 1
  • Number of Pages XIII, 606
  • Number of Illustrations 61 b/w illustrations, 74 illustrations in colour
  • Topics Food Science
    Organic Chemistry
  • Buy this book on publisher's site
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