Abstract
Although anhydrous milk fat (AMF) has excellent properties, its variable physicochemical properties and its lack of functionality restrict its uses in the food industry. A technology involving dry fractionation of AMF has been developed, and its attributes include selectivity, reliability and general application. Combining two simple and reliable technologies,i.e., multi-step fractionation and blending, it is possible to overcome functionality problems and the seasonal variations of AMF.
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Deffense, E. Milk fat fractionation today: A review. J Am Oil Chem Soc 70, 1193–1201 (1993). https://doi.org/10.1007/BF02564225
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DOI: https://doi.org/10.1007/BF02564225