Abstract
The fraction of milkfat which changes its physical state between 10 and 21 °C was removed by fractionation at a level of 5, 10, 15 and 33% of the total fat. This modification was compared with removal of portions (5, 10 and 15%) of fat crystallized below 21 °C and with the addition of soybean and sunflower oil at levels of 5, 10 and 15%. All treatments lowered the solids content and thereby increased the plastic range of the modified fats. The additions of oils increased the iodine value, the refractive index and the level of unsaturated fatty acids. The melting point was increased by removal of the intermediate fraction and lowered by the other treatments. The spreadability of butter made from the modified fats was greatly improved.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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