Milk and dairy products provide fundamental components of human nutrition. Milk fat, one of milk's most valuable components, plays a crucial role in both traditional and modern food industries due to its nutritional value and functional properties. This book delves into the world of milk fat, offering a comprehensive overview that traces its path from molecular composition to finished product, systematically organized into distinct chapters.

The book begins by laying a solid foundation in the basic chemistry and characteristics of milk fat, then delves into critical reactions, such as lipolysis and oxidation, that directly impact quality. Following this, it provides an in-depth analysis of the technological processes behind key milk fat-based products such as cream, clotted cream, butter, and clarified butter. By integrating traditional production methods with modern technology, these sections present a unique fusion of cultural heritage and industrial innovation.

Authored by leading academics, this book covers a broad range of timely and critical topics from the application of starter cultures and additives to advanced packaging techniques, and from the sustainable valorization of industrial by-products to the complex aroma profiles of dairy products. Moreover, it addresses subjects of direct consumer relevance, including the health implications of milk fat and its versatile role in gastronomy, all supported by the latest scientific evidence.

İlhan Gün

Bedia Şimşek