Volume 10, Issue 3 (fall 2006)
2006, 10(3): 201-210 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
M. Jamshidian, M. A. Sahari, M. Barzegar. Study on Separation of Milk Fat Ingredient by Fractional Crystallization Method. Journal of Crop Production and Processing 2006; 10 (3) :201-210
URL: http://jcpp.iut.ac.ir/article-1-577-en.html
URL: http://jcpp.iut.ac.ir/article-1-577-en.html
Abstract: (8516 Views)
For milk fat modification, after decantation of its serum, it was fractionated at three temperature rates (30-35, 17-22 and 5-10 ºC) and times (6, 13.5, and 18 hours). After each stage, the solid phase or stearine fraction was separated from liquid phase or olein fraction by centrifugation at 1600 rpm for 15 minutes. The olein fraction was then used in the second step of fractionation. This process was repeated three times until the low, medium and high melting fractions (LMF, MMF and HMF, respectively) were isolated to 27 fractions. Iodine value (by Wejs’ method) and solid fat content (SFC by NMR) of these fractions were measured and compared. The results, showed significant differences between in IV and SFC for LMF with MMF and HMF (3-6 units or 10-20% for IV and 3-14% for SFC) it was also found that LMF, MMF and HMF could be used in ice cream, Danish pastry and ice cream coating formulations, respectively.
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
