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AN ANALYTICAL STUDY OF FRACTIONS OBTAINED BY STEPWISE COOLING OF MELTED MILK FAT. 1. METHODOLOGY.

Author(s) : BADINGS H. T.

Type of article: Article

Summary

THE MELTED MILK FAT WAS COOLED STEPWISE AND THE FRACTIONS WERE SEPARATED BY FILTRATION. MILK FAT, FILTER CAKE AND FILTRATE WERE ANALYZED FOR REFRACTIVE INDEX, DENSITY, IODINE VALUE, AND FOR FATTY ACID AND TRIGLYCERIDE COMPOSITION. SINCE THE AMOUNT OF LIQUID OIL ENTRAPPED IN THE FILTER CAKE COULD BE DETERMINED, IT WAS ALSO POSSIBLE TO RECALCULATE THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF THE CRYSTALLINE MATERIAL IN EACH OF THE FILTER CAKE FRACTIONS.

Details

  • Original title: AN ANALYTICAL STUDY OF FRACTIONS OBTAINED BY STEPWISE COOLING OF MELTED MILK FAT. 1. METHODOLOGY.
  • Record ID : 1983-1871
  • Languages: English
  • Source: Milchwissenschaft - vol. 38 - n. 2
  • Publication date: 1983/02
  • Document available for consultation in the library of the IIR headquarters only.

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