Milk fat fractionation today: A review

• E. Deffense

  Fractionnement Tirtiaux S.A. 8 rue de Fleurjoux Fleurus B‐6220 Belgium

抄録

Although anhydrous milk fat (AMF) has excellent properties, its variable physicochemical properties and its lack of functionality restrict its uses in the food industry. A technology involving dry fractionation of AMF has been developed, and its attributes include selectivity, reliability and general application. Combining two simple and reliable technologies, i.e. , multi‐step fractionation and blending, it is possible to overcome functionality problems and the seasonal variations of AMF.

収録刊行物

• Journal of the American Oil Chemists' Society

  Journal of the American Oil Chemists' Society 70 (12), 1193-1201, 1993-12

  Wiley

キーワード

• Organic Chemistry
• General Chemical Engineering

詳細情報

• CRID: 1360862718356859136
• NII論文ID: 30025625282
• DOI: 10.1007/bf02564225
• ISSN: 15589331
• ISSN: 0003021X
• Web Site: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1007%2FBF02564225
• Web Site: https://onlinelibrary.wiley.com/doi/full/10.1007/BF02564225
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