Part 1. Chemistry
1. Biosynthesis of bovine milk fat
2. Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat
3. Lipase modification of milk fat
4. Structure, extraction and functionality of milk fat globule membrane
5. Proteomic characterization of milk fat globule membrane Part 2. Nutrition
6. Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules
7. Digestion and nutritional functionality of milk fat globule membrane materials 8. Anticancer potential of milk fat components
Part 3. Physics
9. Physicochemical stability of milk fat globules 10. Crystallization and melting properties of milk fat in bulk and emulsified states
11. Rheological properties of milk fat and dairy blends 12. Tribological properties of milk fat globules
Part 4. Methodology
13. Advanced techniques of chemical profiling of milk fat 14. Detection of bovine milk fat adulteration
15. Flavour of bovine milk fat and its characterization techniques
16. Characterization techniques of physicochemical properties of bovine milk fat
Part 5. Materials Science and Technology
17. Structure-function relationship of milk fat in dairy products
18. Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products
19. Microstructural engineering of milk fat and related products
20. Oil structuring in dairy fat products
21. Milk fat interesterification for infant formula
22. Production of human milk fat substitutes (HMFS) from bovine milk fat
23. Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids
24. Utilization of milk fat fraction to maintain oxidative stability of fish oil Part 6. Manufacturing of dairy fat products
25. Anhydrous milk fat and butter oil
27. Fractionation methods of anhydrous milk fat 28. Size-based fractionation methods of milk fat globules
29. Ultrasound assisted cream separation
30. Milk fat in recombined milks
31. Dairy creams and related products
32. Cream powders
33. Butter and dairy fat spreads
Cream cheeses
About the Author: 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
