Composition of Milk Fat Fractions Obtained by Fractional Crystallization from Acetone
نویسندگان
چکیده
منابع مشابه
Distribution of cholesterol in milk fat fractions.
Milk fat was fractionated into liquid (m.p. congruent to 12 degrees C), intermediate (m.p. congruent to 21 degrees C) and solid (m.p. congruent to 39 degrees C) fractions by three different processes--melt crystallization, short-path distillation and supercritical CO2 extraction--and the cholesterol content of these fractions determined. Cholesterol was enriched in the liquid fractions from all...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1966
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(66)87917-1