Investigations on the compatibility of milk fat fractions and lauric fats

1989 ◽  
Vol 35 (2) ◽  
pp. 671-675 ◽  
Author(s):  
H. Büning-Pfaue ◽  
A. Bartsch
Keyword(s):  
Milk Fat ◽  
Milk Fat Fractions ◽  
Lauric Fats

Engineering the microstructure of milk fat by blending binary and ternary mixtures of its fractions

RSC Advances ◽  
2016 ◽  
Vol 6 (47) ◽  
pp. 41189-41194 ◽  
Author(s):  
Pere R. Ramel ◽  
Alejandro G. Marangoni
Keyword(s):  
Light Microscopy ◽  
Crystallization Kinetics ◽  
Isothermal Crystallization ◽  
Milk Fat ◽  
Polarized Light ◽  
Ternary Mixtures ◽  
Avrami Model ◽  
Binary And Ternary Mixtures ◽  
Milk Fat Fractions ◽  
Kinetics Of

The microstructure and crystallization kinetics of binary and ternary mixtures of milk fat fractions during isothermal crystallization at 5, 15, and 20 °C were characterized using polarized light microscopy and the Avrami model.

Distribution of cholesterol in milk fat fractions

1988 ◽  
Vol 55 (3) ◽  
pp. 361-371 ◽  
Author(s):  
Joseph Arul ◽  
Armand Boudreau ◽  
Joseph Makhlouf ◽  
Rene Tardif ◽  
Benoit Grenier
Keyword(s):  
Vapour Pressure ◽  
Short Path ◽  
Milk Fat ◽  
Liquid Fraction ◽  
Applied Pressure ◽  
Cholesterol Content ◽  
Extraction Process ◽  
Melt Crystallization ◽  
Short Path Distillation ◽  
Milk Fat Fractions

SummaryMilk fat was fractionated into liquid (m.p. ⋍ 12 °C), intermediate (m.p. ⋍ 21 °C) and solid (m.p. ⋍ 39 °C) fractions by three different processes—melt crystallization, short-path distillation and supercritical CO2 extraction—and the cholesterol content of these fractions determined. Cholesterol was enriched in the liquid fractions from all three processes, in particular about 80% of the cholesterol being found in the liquid fraction obtained by short-path distillation. The basis of migration of cholesterol into various milk fat fractions was explained by its affinity to various triglycerides (melt crystallization) and by vapour pressure and molecular weight (short-path distillation). It was more complex in the supercritical CO2 extraction process; the interplay of cholesterol affinity toward CO2 and its molar volume, and its vapour pressure enhancement under applied pressure play a role.

scholarly journals Distribution of Fatty Acids in Milk Fat Fractions

1965 ◽  
Vol 48 (5) ◽  
pp. 531-536 ◽  
Author(s):  
L.M. Smith ◽  
C.P. Freeman ◽  
E.L. Jack
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Milk Fat Fractions

Composition and crystallization of milk fat fractions

1999 ◽  
Vol 76 (11) ◽  
pp. 1323-1331 ◽  
Author(s):  
G. A. van Aken ◽  
E. ten Grotenhuis ◽  
A. J. van Langevelde ◽  
H. Schenk
Keyword(s):  
Milk Fat ◽  
Milk Fat Fractions

Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions

1996 ◽  
Vol 61 (5) ◽  
pp. 1068-1073 ◽  
Author(s):  
N.A. FULL ◽  
S. YELLA REDDY ◽  
P.S. DIMICK ◽  
G.R. ZIEGLER
Keyword(s):  
Milk Fat ◽  
Sensory Properties ◽  
Milk Chocolate ◽  
Anhydrous Milk Fat ◽  
Milk Fat Fractions
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