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Milk fat fractionation today: A review

1993; Wiley; Volume: 70; Issue: 12 Linguagem: Inglês

10.1007/bf02564225

1558-9331

Etienne Deffense,

Biochemical Analysis and Sensing Techniques

Abstract 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.