Milk fat fractionation by solid-layer melt crystallization

1999 ◽  
Vol 76 (5) ◽  
pp. 579-584 ◽  
Author(s):  
Sandra Peters-Erjawetz ◽  
Joachim Ulrich ◽  
Michaela Tiedtke ◽  
Richard W. Hartel
Keyword(s):  
Milk Fat ◽  
Melt Crystallization ◽  
Solid Layer ◽  
Milk Fat Fractionation

Distribution of cholesterol in milk fat fractions

1988 ◽  
Vol 55 (3) ◽  
pp. 361-371 ◽  
Author(s):  
Joseph Arul ◽  
Armand Boudreau ◽  
Joseph Makhlouf ◽  
Rene Tardif ◽  
Benoit Grenier
Keyword(s):  
Vapour Pressure ◽  
Short Path ◽  
Milk Fat ◽  
Liquid Fraction ◽  
Applied Pressure ◽  
Cholesterol Content ◽  
Extraction Process ◽  
Melt Crystallization ◽  
Short Path Distillation ◽  
Milk Fat Fractions

SummaryMilk fat was fractionated into liquid (m.p. ⋍ 12 °C), intermediate (m.p. ⋍ 21 °C) and solid (m.p. ⋍ 39 °C) fractions by three different processes—melt crystallization, short-path distillation and supercritical CO2 extraction—and the cholesterol content of these fractions determined. Cholesterol was enriched in the liquid fractions from all three processes, in particular about 80% of the cholesterol being found in the liquid fraction obtained by short-path distillation. The basis of migration of cholesterol into various milk fat fractions was explained by its affinity to various triglycerides (melt crystallization) and by vapour pressure and molecular weight (short-path distillation). It was more complex in the supercritical CO2 extraction process; the interplay of cholesterol affinity toward CO2 and its molar volume, and its vapour pressure enhancement under applied pressure play a role.

Monitoring milk fat fractionation: Filtration properties and crystallization kinetics

2003 ◽  
Vol 80 (3) ◽  
pp. 213-218 ◽  
Author(s):  
Bert Vanhoutte ◽  
Koen Dewettinck ◽  
Brecht Vanlerberghe ◽  
André Huyghebaert
Keyword(s):  
Crystallization Kinetics ◽  
Milk Fat ◽  
Milk Fat Fractionation ◽  
Filtration Properties

Purification by solid layer melt crystallization

1997 ◽  
Vol 48 (3) ◽  
pp. 527-533 ◽  
Author(s):  
J. Ulrich ◽  
M. Neumann
Keyword(s):  
Melt Crystallization ◽  
Solid Layer

Solid Layer Melt Crystallization

1996 ◽  
Vol 25 (1) ◽  
pp. 1-45 ◽  
Author(s):  
Joachim Ulrich ◽  
Jutta Bierwirth ◽  
Sabine Henning
Keyword(s):  
Melt Crystallization ◽  
Solid Layer

Processing means for milk fat fractionation and production of functional compounds

2009 ◽  
pp. 68-102 ◽  
Author(s):  
M. Sichien ◽  
N. Thienpont ◽  
E. Fredrick ◽  
T. Trung Le ◽  
J. Van Camp ◽  
...  
Keyword(s):  
Milk Fat ◽  
Milk Fat Fractionation
Sign in / Sign up

Export Citation Format

Share Document