Fractionated milk fat: Composition, structure, and functional properties

Food Technology

Volumn 52, Issue 2, 1998, Pages

  German, J Bruce ^a,b   Dillard, Cora J ^b  

^a IFT ^*  (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0007908781     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (17)

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2. Barts, R. 1991. Use of AMF in pastry, cake, biscuit, and chocolate confectionery. Utilizations of milkfat. Bulletin of the Intl. Dairy Federation, Monograph No. 260. Intl. Dairy Federation, Brussels, Belgium.
3. Deffense, E. 1993. Milk fat fractionation today - A review. J. Am, Oil Chem. Soc. 70: 1193-1201.
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10. O'Donnell, J.A. 1989. Milkfat technologies and markets: A summary of the Wisconsin Milk Marketing Board 1988 milk fat roundtable. J. Dairy Sci. 72: 3109-3115.
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15. Stegeman, G.A., Baer, R.J., Schingoethe, D.J., and Caspar, D.P. 1992a. Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin. J. Dairy Sci. 75: 962-970.
16. Stegeman, G.A., Casper, D.P, Schingoethe, D.J., and Baer, R.J. 1992b. Lactational responses of dairy cows fed unsaturated dietary fat and receiving bovine somatotropin. J. Dairy Sci. 75: 1936-1945.
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