内容简介：
Patrick Foxbs multivolume Advanced Dairy Chemistry series was first published in four volumes in the early 1980s and revised in three volumes in the early 1990s. The series is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins lipds, and lactose. This book is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.