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

2002 ◽  
Vol 79 (12) ◽  
pp. 1169-1176 ◽  
Author(s):  
Bert Vanhoutte ◽  
Koen Dewettinck ◽  
Brecht Vanlerberghe ◽  
André Huyghebaert
Keyword(s):  
Physical Properties ◽  
Residence Time ◽  
Milk Fat ◽  
Milk Fat Fractionation ◽  
Fractionation Effect

Aggregation of whey proteins during storage of acidified milk

1976 ◽  
Vol 43 (1) ◽  
pp. 45-51 ◽  
Author(s):  
P. J. Argyle ◽  
N. Jones ◽  
R. C. Chandan ◽  
J. F. Gordon
Keyword(s):  
Physical Properties ◽  
Milk Fat ◽  
Dairy Products ◽  
Storage Temperature ◽  
Whey Proteins ◽  
Disc Electrophoresis ◽  
Protein Fractions ◽  
Irreversible Aggregation ◽  
Acid Whey

SummarySlow, irreversible aggregation of whey proteins in acidified milk or whey at pH 3·4–4·6 held for up to 10 d at 35–45°C was revealed by the reduction of discrete bands in disc electrophoresis. The aggregation was confirmed by precipitation of protein observed in stored, acid whey. The rate of aggregation of all protein fractions increased with the acidity and the storage temperature. It was enhanced by the presence of casein, but was unaffected by the presence of milk fat or by pasteurization of the fresh, unacidified milk at 70°C. The effect may contribute to the physical properties of certain fresh cheeses and other cultured dairy products.

The yield, fatty acid composition and physical properties of milk fat obtained by feeding soya oil to dairy cows

1980 ◽  
Vol 31 (4) ◽  
pp. 368-374 ◽  
Author(s):  
William Banks ◽  
John L. Clapperton ◽  
Morag E. Kelly ◽  
Agnes G. Wilson ◽  
Robert J. M. Crawford
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Dairy Cows ◽  
Acid Composition ◽  
Milk Fat ◽  
Soya Oil

scholarly journals Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers

1998 ◽  
Vol 81 (5) ◽  
pp. 1222-1228 ◽  
Author(s):  
R.L. Ohmes ◽  
R.T. Marshall ◽  
H. Heymann
Keyword(s):  
Physical Properties ◽  
Milk Fat ◽  
Fat Replacers ◽  
Ice Creams

scholarly journals Effect of Melting Point on the Physical Properties of Anhydrous Milk Fat

2017 ◽  
Vol 274 ◽  
pp. 012072 ◽  
Author(s):  
Yunna Wang ◽  
Yang Li ◽  
Jie Han ◽  
Yan Li ◽  
Liebing Zhang
Keyword(s):  
Melting Point ◽  
Physical Properties ◽  
Milk Fat ◽  
Anhydrous Milk Fat
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