Advanced Dairy Chemistry 2: Lipids is the second volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. The Wrst volume, on milk proteins, of the third edition of Advanced Dairy Chemistry was published in 2003. This series of volumes is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1995), there have been considerable advances in the study of milk lipids, which are reflected in changes to this book. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 10 to 22 chapters. For various reasons, the authors of many chapters have been changed and hence, in effect, are new chapters, at least the topic is viewed from a different perspective. The new chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods