Citation:
RW Hartel and Kaylegian, KE. 2001. “Advances In Milk Fat Fractionation: Technology And Applications.”. In Cryst. Processes Fats Lipid Syst., Pp. 381–427. Marcel Dekker, Inc.
Abstract:
A review discusses the recent advances on the underlying principles of fractionation technologies and the applications of milk fat fractions as value-added ingredients in the food industry. The chem. compn. of milk fat is considered. Fractionation processes could be improved significantly with increasing knowledge of the mechanisms and kinetics of milk fat crystn. The application of milk fat fractions in food product requires an understanding of how milk component interacts with the other components in the product. [on SciFinder(R)]