Handbook of Milkfat Fractionation Technology and ApplicationsAlthough work on milkfat fractionation dates back to the late 1950s, in recent years an accelerated interest in this technology has generated a significant body of literature. This monograph brings this information together so that producers, users, and researchers can easily access the earlier work on milkfat fractionation as a foundation for decision making. |
Contents
Chapter | 1 |
1 | 8 |
Raw Materials for Milkfat Fractionation | 19 |
Copyright | |
17 other sections not shown
Common terms and phrases
acetone aqueous detergent solution Arul Author Fraction designation carbon dioxide extraction Centrifugation Chocolate cholesterol Cocoa butter Cold-spreadable butter concentrations Continued TABLE cooling Crystallization from melted Deffense differential scanning calorimetry DSC curves Fatty acid composition filter flavor Fraction separation method Fractionation conditions Fractionation method fractions produced glyceride high-melting milkfat fractions increased intact anhydrous milkfat intact milkfat Kankare and Antila Kaylegian lactone liquid fractions low-melting milkfat fractions Madeira cake melted milkfat Melting behavior melting point middle-melting milkfat fractions milk milkfat fractions obtained milkfat ingredients n-chain obtained by supercritical obtained from melted obtained from solvent original author parent AMF pastry pentane Puff pastry Schaap Selected chemical characteristics SFC profiles short-path distillation single-step fractionation Solid fat content solid fractions solvent solution supercritical carbon dioxide supercritical fluid extraction Technical data Thermal profiles Timms Triglyceride composition triglyceride species unknown-melting milkfat fractions Vacuum filtration very-high-melting milkfat fractions very-low-melting milkfat fractions Yield כ כ כ