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Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat
Author(s) -
Amer M. A.,
Kupranycz D. B.,
Baker B. E.
Publication year - 1985
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541683
Subject(s) - butterfat , fractionation , crystallization , peroxide value , melting point , chromatography , chemistry , filtration (mathematics) , fraction (chemistry) , iodine value , materials science , milk fat , food science , organic chemistry , mathematics , statistics , linseed oil
Both summer and winter butterfats were fractionated using a laboratory procedure which was designed to simulate a commercial fractionation process. The process is based on a slow, controlled cooling of the melted fat, a short stabilization time at the fractionation temperature, and separation of the crystals from the liquid oil by vacuum filtration using a stainless steel perforated disc. Fractionation temperatures of 29, 26, 23 and 19 C for winter butterfat and 29 and 19 C for summer butterfat were used to obtain solid and liquid fractions at each temperature. Three replications at each temperature showed good reproducibility of results. The fractions were characterized by their fatty acid and triglyceride compositions, melting and crystallization behavior, iodine value, peroxide value and melting point.