Chemical and physical properties of anhydrous milk fat, low and very high melting milk fat fractions obtained by a commercial fractionation process
Abd, E.R.hman, A.M.; Shalabi, S.I.; Kilara, A.
Milchwissenschaft 53(2): 77-81
ISSN/ISBN: 0026-3788 Accession: 003065940
Chemical and physical properties of anhydrous milk fat (AMF), low melting milk fat fraction (LMF) and very high melting milk fat fraction (VHMF) obtained by a commercial fractionation of the same batch of AMF were investigated. Saponification, iodine, free fatty acids, peroxide, Reichert Meissi, Polenske and Krishner values were significantly (p<0.05) higher in LMF than VHMF and AMF. Short chain fatty acids and unsaturated fatty acids were significantly (p<0.05) higher in LMF. The medium and long chain saturated fatty acids were significantly (p<0.05) higher in VHMF. DSC curves showed differences between the samples. Refractive indices for AMF,LMF and VHMF were 1.4524, 1.4543 and 1.4517, temperatures for 50% melt were 8.6, 2.7 and 33.5degreeC, melting points were 35.6,16.9 and 44.9degreeC, solidified fat contents were 20.1, 8.9 and 49.6% at 10degreeC and the enthalpies of fusion (DELTAHf) were 80.8, 61.9 and 110.5 J/g, respectively. Differences in chemical and physical properties between the samples were attributed to differences in the fatty acid compositions.