Raman spectroscopic prediction of the solid fat content of New Zealand anhydrous milk fat

2009 ◽  
Vol 1 (1) ◽  
pp. 29 ◽  
Author(s):  
C. M. McGoverin ◽  
A. S. S. Clark ◽  
S. E. Holroyd ◽  
K. C. Gordon
Keyword(s):  
New Zealand ◽  
Milk Fat ◽  
Solid Fat Content ◽  
Fat Content ◽  
Anhydrous Milk Fat ◽  
Solid Fat ◽  
Raman Spectroscopic

At-Line Near-Infrared Spectroscopy for Prediction of the Solid Fat Content of Milk Fat from New Zealand Butter

2007 ◽  
Vol 55 (8) ◽  
pp. 2791-2796 ◽  
Author(s):  
Lucy P. Meagher ◽  
Stephen E. Holroyd ◽  
David Illingworth ◽  
Frank van de Ven ◽  
Susan Lane
Keyword(s):  
Infrared Spectroscopy ◽  
New Zealand ◽  
Near Infrared Spectroscopy ◽  
Milk Fat ◽  
Near Infrared ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

Bovine Milk Fatty Acid and Triacylglycerol Composition and Structure Differ between Early and Late Lactation Influencing Milk Fat Solid Fat Content

2021 ◽  
Author(s):  
Sara Liliana Pacheco ◽  
Sine Yener ◽  
Roselinde Goselink ◽  
Maria Ximena Quintanilla-Carvajal ◽  
Hein Van Valenberg ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Milk Fat ◽  
Bovine Milk ◽  
Solid Fat Content ◽  
Fat Content ◽  
Milk Fatty Acid ◽  
Triacylglycerol Composition ◽  
Solid Fat ◽  
Composition And Structure

Physical properties of milk fat: I. Influence of chemical modification

1961 ◽  
Vol 28 (1) ◽  
pp. 81-86 ◽  
Author(s):  
J. M. de Man
Keyword(s):  
Chemical Modification ◽  
Physical Properties ◽  
Milk Fat ◽  
Solid Fat Content ◽  
Fat Content ◽  
Glyceride Structure ◽  
High Melting ◽  
Solid Fat ◽  
Unsaturated Acyl ◽  
High Melting Glycerides

SummaryInteresterification of milk fats resulted in increased softening points, hardness and high melting glycerides (HMG). Increasing the content of trans-unsaturated acyl groups in milk fat resulted in increased softening points and hardness. While the increased solid fat content after interesterification occurred mostly at the higher measuring temperatures, the increase due to isomerization occurred mainly at the lower measuring temperatures. However, in both cases hardness was increased at all measuring temperatures. These results indicate that glyceride structure and trans-unsaturated acyl content influence the physical properties of the solidified fat.

The melting properties of milk fat fractions obtained by double fractionation using a commercial process

1972 ◽  
Vol 39 (3) ◽  
pp. 325-333 ◽  
Author(s):  
J. W. Sherbon ◽  
R. M. Dolby ◽  
R. W. Russell
Keyword(s):  
Milk Fat ◽  
Polymorphic Form ◽  
Fat Content ◽  
High Melting ◽  
Melting Range ◽  
Anhydrous Milk Fat ◽  
Solid Fat ◽  
Melting Properties ◽  
Commercial Process ◽  
Milk Fat Fractions

SummarySolid fractions obtained by a commercial process from anhydrous milk fat were refractionated and the softening point (SP), iodine value (IV), and melting thermograms determined. The content of high melting fats and liquid fat content at the SP were calculated for each fraction from its thermogram. Refractionation at 28 °C did not alter the properties of the resultant solid fat. The small amount of liquid fat obtained by refractionation resembled intact milk fat in the properties measured. Refractionation at 31–32 °C yielded a solid fat having a higher SP, lower IV, and increased high melting fat content. Triple refractionation resulted in a solid fraction having a restricted melting range and capable of crystallizing in an unstable polymorphic form upon quick cooling. Tempering the refractionated solid fats at the melting gap temperature of 20–22 °C resulted in elimination of phases melting below −10 °C and enhancement of the melting gap. The content of high melting fat was correlated with the SP. The SP occurred when 95 % of the fat (S.D.±2·7 %) had melted.

Temperature-induced effects on crystallization behaviour, solid fat content and the firmness values of milk fat

1984 ◽  
Vol 51 (4) ◽  
pp. 579-589 ◽  
Author(s):  
John Foley ◽  
John P. Brady
Keyword(s):  
Milk Fat ◽  
Solid Fat Content ◽  
Rheological Behaviour ◽  
Fat Content ◽  
Crystallization Behaviour ◽  
Polymorphic Modification ◽  
Plastic Range ◽  
Polymorphic Transitions ◽  
Solid Fat ◽  
High Solid

SummaryThe temperature at which milk fat was crystallized was found to influence its firmness values, crystalline conformation and the percentage solid fat at 5 °C. Extremely rapid cooling of milk fat using liquid N2 (LNT) gave a product which, although it contained a relatively high solid fat content, was less firm and possessed a wider plastic range than milk fat crystallized at 15, 5 or –20 °C. Polymorphic transitions occurred in the LNT milk fat when it was subsequently held at 15 °C but not at 5 °C. Apparently the particular polymorphic modification has an important role in rheological behaviour.

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