Monitoring milk fat fractionation: Effect of agitation, temperature, and residence time on physical properties

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 12, 2002, Pages 1169-1176

  Vanhoutte, Bert ^a   Dewettinck, Koen ^a   Vanlerberghe, Brecht ^b   Huyghebaert, André ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Aveve Dairy Products   (Belgium)

Author keywords

Agitation; Milk fat fractionation; Residence time; Temperature; Triangle diagram

Indexed keywords

AGGLOMERATION; CENTRIFUGATION; CRYSTALLIZATION; EMULSIFICATION; MELTING; OILS AND FATS; PARTICLE SIZE ANALYSIS;

ANHYDROUS MILK FATS (AMF);

FRACTIONATION;

EID: 0036927380     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0622-3     Document Type: Article

References (15)

1. Sherbon, J.W., and R.M. Dolby, Preparation and Fractionation of the High Melting Triglyceride Fraction of Milk Fat, J. Dairy Sci. 56:52-60 (1973).
2. Kaylegian, K.E., and R.C. Lindsay, Handbook of Milkfat Fractionation Technology and Applications, AOCS Press, Champaign, 1995, 662 pp.
3. Deffense, E., Milk Fat Fractionation Today: A Review, J. Am. Oil Chem. Soc. 70:1193-1201 (1993).
4. Deffense, E., Multi-step Butteroil Fractionation and Spreadable Butter, Fat Sci. Technol. 89:502-507 (1987).
5. Patience, D.B., R.W. Hartel, and D. Illingworth, Crystallization and Pressure Filtration of Anhydrous Milk Fat: Mixing Effects, J. Am. Oil Chem. Soc. 76:585-594 (1999).
6. Herrera, M.L., and R.W. Hartel, Effect of Processing Conditions on Crystallization Kinetics of a Milk Fat Model System: Microstructure, Ibid. 77:1197-1204 (2000).
7. Breitschuh, B., and J. Windhab, Direct Measurement of Thermal Fat Crystal Properties for Milk-Fat Fractionation, Ibid. 73:1603-1610 (1996).
8. Grall, D.S., and R.W. Hartel, Kinetics of Butterfat Crystallization, Ibid. 69:741-747 (1992).
9. Black, R.G., Partial Crystallisation of Milk Fat and Separation of Fractions by Vacuum Filtration, Aust. J. Dairy Technol. 30: 153-156 (1975).
10. Foley, J., and J.P. Brady, Temperature-Induced Effects on Crystallization Behaviour, Solid Fat Content and the Firmness Values of Milk Fat, J. Dairy Res. 51:579-589 (1984).
11. Keogh, M.K., and A.C. Higgins, Anhydrous Milk Fat. 3. Fractionation Aspects, Irish J. Food Sci. Technol. 10:35-46 (1986).
12. Breitschuh, B., and J. Windhab, Parameters Influencing Cocrystallization and Polymorphism in Milk Fat, J. Am. Oil Chem. Soc. 75:897-904 (1998).
13. Marangoni, A.G., and R.W. Lencki, Ternary Phase Behavior of Milk Fat Fractions, J. Agric. Food Chem. 46:3879-3884 (1998).
14. Gibon, V., and A. Tirtiaux, Milk Fat Fractionation: Smart Blends with a Flavor, Abstracts 91st AOCS Annual Meeting & Expo 11 (Suppl. to inform):77 (2000).
15. Schaap, J.E., and G.A.M. Rutten, Effect of Technological Factors on Crystallisation of Bulk Milk Fat, Neth. Milk Dairy J. 30:197-206 (1976).