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Year 2014, Volume: 1 Issue: 1, 51 - 61, 31.12.2014

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References

  • [1] Jensen, R.G., Ferries A.M., Lammi-Keefe, C.J. 1991. Symposium: Milk-Fat Composition, Function and Potential for Change. Journal Dairy Science, 74, 3228-3243.
  • [2] Gresti, J., Bugaut, M., Maniogui, C., Bezard, J. 1993. Composition of Molecular Species of Triacylglycerols in Bovine Milk Fat. Journal Dairy Science, 76, 1850-1869.
  • [3] Jensen, R.G. 2002. The Composition of Bovine Milk Lipids: January 1995-December 2000. Journal Dairy Science, 85, 295-350.
  • [4] Boudreau, A., Arul J. 1993. Cholesterol Reduction and Fat Fractionation Technologies for Milk Fat: An Overview. Journal Dairy Science, 76, 1772-1781.
  • [5] Breitschuh, B., Windhab, E.J. 1998. Parameters Influencing Cocrystallization and Polymorphism in Milk Fat. Journal of the American Oil Chemists’ Society, 75, 897-904.
  • [6] Hinrichs, J., Heinemann, U., Kessler, H.G. 1992. Differences in the Composition of Triglycerides in Summer and Winter Milk Fat. Milchwissenschaft, 47, 494-498.
  • [7] Kaylegian, K.E. 1995. Functional Characteristics and Nontraditional Applications of Milk Lipid Components in Food and Nonfood Systems. Journal Dairy Research, 78, 2524-2540.
  • [8] Kaylegian, K.E., Lindsay, R.C. 1995. Handbook of Milk Fat Fractionation Technology and Applications. Journal of American Oil Chemists' Society Press, Champaign, Illinois, 662 pp.
  • [9] Meagher, L.P., Holroyd, S.E., Illingworth, D., van de Ven, F., Lane, S. 2007. At-line Near-Infrared Spectroscopy for Prediction of the Solid Fat Content of Milk Fat from New Zealand Butter. Journal of Agricultural Food Chemistry, 55, 2791–2796.
  • [10] Rodrigues, J.C., Nascimento, A.C., Alves, A., Osorio, N.M., Pires, A.S., Gusmao, J.H., da Fonseca, M.M.R, FerreiraDias, S. 2005. Calibration of Near Infrared Spectroscopy for Solid Fat Content of Fat Blends Analysis Using Nuclear Magnetic Resonance Data. Analytica Chimica Acta, 544, 213–218.
  • [11] AOAC 1984. Official Methods of Analysis. AOAC Official Method 28.023, Iodine Absorption Number Wijs Method. Arlington.
  • [12] Timms, R.E. 1980. The Phase Behaviour and Polymorphism of Milk Fat, Milk Fat Fractions and Fully Hardened Milk Fat. Australian Journal Dairy Technology, 35, 47-53.
  • [13] Wright, A.J., Batte, H.D., Marangoni, G. 2005. Effects of Canola Oil Dilution on Anhydrous Milk Fat Crystallization and Fractionation Behavior. Journal Dairy Science, 88, 1955-1965.
  • [14] Versteeg, C., Thomas, L.N., Yep, Y.L., Papalois, M., Dimick, P.S. 1993. New Fractionated Milk Fat Products. Australian Journal Dairy Technology, 49, 57-61.
  • [15] Ten Grotenhuis, E., Van Aken, G.A., Van Malssen, K.F., Schenk, H. 1999. Polymorphism of Milk Fat Studied by Differential Scanning Calorimetry and Real-Time X-Ray Powder Diffraction. Journal of the American Oil Chemists’ Society, 76, 1031–1039.
  • [16] Van Aken, G.A., Ten Grotenhuis, E., Van Langevelde, A.J., Schenk, H. 1999. Composition and Crystallization of Milk Fat Fractions. Journal of the American Oil Chemists’ Society, 76, 1323-1331.
  • [17] Sahena, F., Zaidul, I.S.M., Jinap, S., Karim, A.A., Abbas, K.A., Norulaini, N.A.N., Omar, A.K.M. 2009. Application of Supercritical CO2 in Lipid Extraction: A Review. Journal Food Engineering, 95, 240-253.
  • [18] Arul, J., Boudreau, A., Maklouf, J., Tadrif, R., Sahasrabudhe, M.R. 1987. Fractionation of Milk Fat by Supercritical Carbon Dioxide. Journal Food Science, 52, 1231–1236.
  • [19] Bhaskar, A.R., Rizvi, S.S.H., Sherbon, J.W. 1993. Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide. Journal Food Science, 58, 748–752.
  • [20] Mohamed, R.S., Neves, G.B.M., Kieckbusch, T.G. 1998. Reduction in Cholesterol and Fractionation of Butter Oil Using Supercritical CO2 with Adsorption on Alumina. International Journal Food Science & Technology, 33, 445-454.
  • [21] Lund, P. 1988. Analysis of Butterfat Triglycerides by Capillary Gas Chromatography. Milchwissenschaft, 43 (3), 159–161. [22] AOCS 1989. Official Methods and Recommended Practice of the American Oil Chemists’ Society, Cd 1-25, American Oil Chemists’ Society, Campaign, IL.
  • [23] AOCS 2000. Official Methods and Recommended Practice of the American Oil Chemists’ Society, Cd 16b-93, American Oil Chemists’ Society, Campaign, IL.
  • [24] Fatouh, A.E., Mahrana, G.A., El-Ghandoura, M.A., Singh, R.K. 2007. Fractionation of Buffalo Butter Oil by Supercritical Carbon Dioxide. LWT-Food Science and Technology, 40, 1687-1693.
  • [25] Arul, J., Tardif, R., Boudreau, A., McGinnis, D.S., Lencki, R.W. 1994. Solubility of Milk Fat Triglycerides in Supercritical Carbon Dioxide. Food Research International, 27, 459–467.
  • [26] Rizvi, S.S.H., Bhaskar, A.R. 1995. Supercritical Fluid Processing of Milk Fat: Fractionation, Scale-up, and Economics. Food Technology, 49, 90–100.
  • [27] Yoon, J., Hartel, R.W., Wang, Y. 1993. Analysis of Butterfat Extraction and Fractionation Using Supercritical Carbon Dioxide. Journal of Food Processing and Preservation, 17, 471–484.
  • [28] Bhaskar, A.R., Rizvi, S.S.H., Bertoli, C. 1998. A Comparison of Physical and Chemical Properties of Milk Fat Fractions Obtained by Two Processing Techniques. Journal of the American Oil Chemists’ Society, 75, 1249–1264.
  • [29] Kleyn, D.H. 1992. Textural Aspects of Butter. Food Technology, 46, 118–121.
  • [30] Liang, B., Shi, Y., Hartel, R. 2008. Correlation of Rheological and Microstructural Properties in a Model Lipid System. Journal of the American Oil Chemists’ Society, 85, 397–404. [31] Nassau, R.T., Gonçalves, L.A.G. 1995. Solid Fat Content Determination: Comparison between pNMR and DSC Techniques. Grasas y Aceites, 46, 337-343.
  • [32] Gribnau, M. 1992. Determination of Solid/Liquid Ratios of Fats and Oils by Low-Resolution Pulsed NMR. Trends in Food Science & Technology, 3, 186–190.
  • [33] Fatouh, A.E., Singh, R.K., Koehler, P.E., Mahran, G.A., El-Ghandoura, M.A., Metwally, A.E. 2003. Chemical and Thermal Characteristics of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation. LWT-Food Science and Technology, 36, 483-496. [34] Campos, R., Narine, S.S., Marangoni A.G. 2002. Effect of Cooling Rate on the Structure and Mechanical Properties of Milk Fat and Lard. Food Research International, 35, 971–981.
  • [35] Wiking, L., de Graef, V., Rasmussen, M., Dewettinck, K. 2009. Relations between Crystallisation Mechanisms and Microstructure of Milk Fat. International Dairy Journal, 19, 424–430.

PROPERTIES OF MILK FAT AND ITS FRACTIONS

Year 2014, Volume: 1 Issue: 1, 51 - 61, 31.12.2014

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 f
raction 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.

References

  • [1] Jensen, R.G., Ferries A.M., Lammi-Keefe, C.J. 1991. Symposium: Milk-Fat Composition, Function and Potential for Change. Journal Dairy Science, 74, 3228-3243.
  • [2] Gresti, J., Bugaut, M., Maniogui, C., Bezard, J. 1993. Composition of Molecular Species of Triacylglycerols in Bovine Milk Fat. Journal Dairy Science, 76, 1850-1869.
  • [3] Jensen, R.G. 2002. The Composition of Bovine Milk Lipids: January 1995-December 2000. Journal Dairy Science, 85, 295-350.
  • [4] Boudreau, A., Arul J. 1993. Cholesterol Reduction and Fat Fractionation Technologies for Milk Fat: An Overview. Journal Dairy Science, 76, 1772-1781.
  • [5] Breitschuh, B., Windhab, E.J. 1998. Parameters Influencing Cocrystallization and Polymorphism in Milk Fat. Journal of the American Oil Chemists’ Society, 75, 897-904.
  • [6] Hinrichs, J., Heinemann, U., Kessler, H.G. 1992. Differences in the Composition of Triglycerides in Summer and Winter Milk Fat. Milchwissenschaft, 47, 494-498.
  • [7] Kaylegian, K.E. 1995. Functional Characteristics and Nontraditional Applications of Milk Lipid Components in Food and Nonfood Systems. Journal Dairy Research, 78, 2524-2540.
  • [8] Kaylegian, K.E., Lindsay, R.C. 1995. Handbook of Milk Fat Fractionation Technology and Applications. Journal of American Oil Chemists' Society Press, Champaign, Illinois, 662 pp.
  • [9] Meagher, L.P., Holroyd, S.E., Illingworth, D., van de Ven, F., Lane, S. 2007. At-line Near-Infrared Spectroscopy for Prediction of the Solid Fat Content of Milk Fat from New Zealand Butter. Journal of Agricultural Food Chemistry, 55, 2791–2796.
  • [10] Rodrigues, J.C., Nascimento, A.C., Alves, A., Osorio, N.M., Pires, A.S., Gusmao, J.H., da Fonseca, M.M.R, FerreiraDias, S. 2005. Calibration of Near Infrared Spectroscopy for Solid Fat Content of Fat Blends Analysis Using Nuclear Magnetic Resonance Data. Analytica Chimica Acta, 544, 213–218.
  • [11] AOAC 1984. Official Methods of Analysis. AOAC Official Method 28.023, Iodine Absorption Number Wijs Method. Arlington.
  • [12] Timms, R.E. 1980. The Phase Behaviour and Polymorphism of Milk Fat, Milk Fat Fractions and Fully Hardened Milk Fat. Australian Journal Dairy Technology, 35, 47-53.
  • [13] Wright, A.J., Batte, H.D., Marangoni, G. 2005. Effects of Canola Oil Dilution on Anhydrous Milk Fat Crystallization and Fractionation Behavior. Journal Dairy Science, 88, 1955-1965.
  • [14] Versteeg, C., Thomas, L.N., Yep, Y.L., Papalois, M., Dimick, P.S. 1993. New Fractionated Milk Fat Products. Australian Journal Dairy Technology, 49, 57-61.
  • [15] Ten Grotenhuis, E., Van Aken, G.A., Van Malssen, K.F., Schenk, H. 1999. Polymorphism of Milk Fat Studied by Differential Scanning Calorimetry and Real-Time X-Ray Powder Diffraction. Journal of the American Oil Chemists’ Society, 76, 1031–1039.
  • [16] Van Aken, G.A., Ten Grotenhuis, E., Van Langevelde, A.J., Schenk, H. 1999. Composition and Crystallization of Milk Fat Fractions. Journal of the American Oil Chemists’ Society, 76, 1323-1331.
  • [17] Sahena, F., Zaidul, I.S.M., Jinap, S., Karim, A.A., Abbas, K.A., Norulaini, N.A.N., Omar, A.K.M. 2009. Application of Supercritical CO2 in Lipid Extraction: A Review. Journal Food Engineering, 95, 240-253.
  • [18] Arul, J., Boudreau, A., Maklouf, J., Tadrif, R., Sahasrabudhe, M.R. 1987. Fractionation of Milk Fat by Supercritical Carbon Dioxide. Journal Food Science, 52, 1231–1236.
  • [19] Bhaskar, A.R., Rizvi, S.S.H., Sherbon, J.W. 1993. Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide. Journal Food Science, 58, 748–752.
  • [20] Mohamed, R.S., Neves, G.B.M., Kieckbusch, T.G. 1998. Reduction in Cholesterol and Fractionation of Butter Oil Using Supercritical CO2 with Adsorption on Alumina. International Journal Food Science & Technology, 33, 445-454.
  • [21] Lund, P. 1988. Analysis of Butterfat Triglycerides by Capillary Gas Chromatography. Milchwissenschaft, 43 (3), 159–161. [22] AOCS 1989. Official Methods and Recommended Practice of the American Oil Chemists’ Society, Cd 1-25, American Oil Chemists’ Society, Campaign, IL.
  • [23] AOCS 2000. Official Methods and Recommended Practice of the American Oil Chemists’ Society, Cd 16b-93, American Oil Chemists’ Society, Campaign, IL.
  • [24] Fatouh, A.E., Mahrana, G.A., El-Ghandoura, M.A., Singh, R.K. 2007. Fractionation of Buffalo Butter Oil by Supercritical Carbon Dioxide. LWT-Food Science and Technology, 40, 1687-1693.
  • [25] Arul, J., Tardif, R., Boudreau, A., McGinnis, D.S., Lencki, R.W. 1994. Solubility of Milk Fat Triglycerides in Supercritical Carbon Dioxide. Food Research International, 27, 459–467.
  • [26] Rizvi, S.S.H., Bhaskar, A.R. 1995. Supercritical Fluid Processing of Milk Fat: Fractionation, Scale-up, and Economics. Food Technology, 49, 90–100.
  • [27] Yoon, J., Hartel, R.W., Wang, Y. 1993. Analysis of Butterfat Extraction and Fractionation Using Supercritical Carbon Dioxide. Journal of Food Processing and Preservation, 17, 471–484.
  • [28] Bhaskar, A.R., Rizvi, S.S.H., Bertoli, C. 1998. A Comparison of Physical and Chemical Properties of Milk Fat Fractions Obtained by Two Processing Techniques. Journal of the American Oil Chemists’ Society, 75, 1249–1264.
  • [29] Kleyn, D.H. 1992. Textural Aspects of Butter. Food Technology, 46, 118–121.
  • [30] Liang, B., Shi, Y., Hartel, R. 2008. Correlation of Rheological and Microstructural Properties in a Model Lipid System. Journal of the American Oil Chemists’ Society, 85, 397–404. [31] Nassau, R.T., Gonçalves, L.A.G. 1995. Solid Fat Content Determination: Comparison between pNMR and DSC Techniques. Grasas y Aceites, 46, 337-343.
  • [32] Gribnau, M. 1992. Determination of Solid/Liquid Ratios of Fats and Oils by Low-Resolution Pulsed NMR. Trends in Food Science & Technology, 3, 186–190.
  • [33] Fatouh, A.E., Singh, R.K., Koehler, P.E., Mahran, G.A., El-Ghandoura, M.A., Metwally, A.E. 2003. Chemical and Thermal Characteristics of Buffalo Butter Oil Fractions Obtained by Multi-Step Dry Fractionation. LWT-Food Science and Technology, 36, 483-496. [34] Campos, R., Narine, S.S., Marangoni A.G. 2002. Effect of Cooling Rate on the Structure and Mechanical Properties of Milk Fat and Lard. Food Research International, 35, 971–981.
  • [35] Wiking, L., de Graef, V., Rasmussen, M., Dewettinck, K. 2009. Relations between Crystallisation Mechanisms and Microstructure of Milk Fat. International Dairy Journal, 19, 424–430.
There are 32 citations in total.

Details

Journal Section Articles
Authors

Dilek Büyükbeşe This is me

Emine Elçin Emre This is me

Ahmet Kaya

Publication Date December 31, 2014
Submission Date March 3, 2014
Acceptance Date June 2, 2014
Published in Issue Year 2014 Volume: 1 Issue: 1

Cite

APA Büyükbeşe, D., Elçin Emre, E., & Kaya, A. (2014). PROPERTIES OF MILK FAT AND ITS FRACTIONS. Caucasian Journal of Science, 1(1), 51-61.

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