Abstract
AbstractMilkfat was fractionated by crystallization of liquefied milkfat and separation by vacuum filtration. Fractions were obtained at temperatures from 32°C to 25°C at 1°C intervals and the physical and chemical characteristics of the solid and liquid fractions compared with those of the original milkfat.The liquid fractions contained higher levels of short-chain and unsaturated fatty acids than milkfat. The solid fractions contained higher levels of long-chain saturated fatty acids. Liquid fractions contained increased levels of short-chain triglycerides, whereas solid fractions contained higher concentrations of long-chain triglycerides than the original milkfat. Iodine values and Reichert-Meissl numbers were changed more markedly than was fatty acid composition.The liquid fractions had greatly reduced levels of solid fat. Solid fractions had high solid fat levels and greatly increased dropping points. Much of the effect of high melting fraction removal was restricted to temperatures in the 10°C to 25°C range.
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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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