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SÜT YAĞI VE FRAKSİYONLARININ ÖZELLİKLERİ
SÜT YAĞI VE FRAKSİYONLARININ ÖZELLİKLERİ
Dilek Büyükbeşe, Emine Elçin Emre, Ahmet Kaya
Volume : 1  Issue : 1  Pages : 51-61  Year : 2014

Abstract
Supercritical carbon dioxide was used to fractionate milk fat produced in January. Six fractions (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 fraction 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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