A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies

JAOCS, Journal of the American Oil Chemists' Society

Volumn 75, Issue 10, 1998, Pages 1249-1264

  Bhaskar, A R ^a   Rizvi, S S H ^a   Bertoli, C ^b   Fay, L B ^b   Hug, B ^b  

^a Department of Obstetrics Gynecology   (United States)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Cholesterol; DSC; Fatty acids; Flavor; Fractionation; Melt crystallization; Milk fat; Solid fat content; Supercritical CO2; Triacylglycerol

Indexed keywords

CARBON DIOXIDE; CHOLESTEROL; CRYSTALLIZATION; DAIRY PRODUCTS; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; FLAVORS; FOOD PROCESSING; FRACTIONATION; GLYCEROL; SUPERCRITICAL FLUIDS; THERMODYNAMIC PROPERTIES;

SOLID FAT CONTENT (SFC); SUPERCRITICAL CARBON DIOXIDE; TRIACYLGLYCEROL;

OILS AND FATS;

EID: 0032181334     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-998-0170-0     Document Type: Article

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