PROPERTIES OF MILK FAT AND ITS FRACTIONS

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Caucasian Journal of Science
Volume:1 Issue:1
PROPERTIES OF MILK FAT AND ITS FRACTIONS

PROPERTIES OF MILK FAT AND ITS FRACTIONS

Authors : Dilek BÜYÜKBEŞE, Emine ELÇİN EMRE, Ahmet KAYA

Pages : 51-61

View : 65 | Download : 14

Publication Date : 2014-12-31

Article Type : Research Paper

Abstract :Supercritical carbon dioxide was used to fractionate milk fat produced in January. Six fractions insert ignore into journalissuearticles values(F1-F6); were produced using pressure values of 10, 20, 25, 30, 33 and 36 MPa. Milk fat and their fractions were analyzed for fatty acids, triglyceride compositions, iodine number and solid fat content . Short chain, medium and total saturated fatty acids were decreased from fraction obtained in the order of F1 to F6, while long chain and total unsaturated fatty acids were increased. It was found that the solid fat content of f raction obtained in raffinate column had higher solid fat content than the other fractions. The higher iodine value of raffinate fraction indicated that fraction was richer in long chain unsaturated fatty acids.
Keywords : Milk fat, fractionation, physical and chemical properties

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