Skip to main content
SpringerLink
Log in

A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies

  • Published:
Journal of the American Oil Chemists' Society

Abstract

Milk fat fractions from supercritical carbon dioxide (SC-CO2) extraction were compared with commercial melt crystallization (MC) fractions for their physical and chemical properties. The fractions were analyzed for fatty acids, triacylglycerols, cholesterol, total carotenoid content, and volatile compounds. The fractions were also evaluated for solid fat content (SFC) by pulsed nuclear magnetic resonance and thermal profiles by differential scanning calorimeter (DSC). The distribution of fatty acids and triacylglycerols in the fractions depended on the fractionation technique used. SC-CO2 separated fractions based on molecular weight rather than on melting point, which is the driving force for the MC process. The differences among the fractions were quantified from their SFC and DSC curves. Triacylglycerol profiles by high-performance liquid chromatography showed that the SC-CO2 fractions were distinctly different from each other and from MC fractions. The SC-CO2 solid fraction (super stearin) was the most unique. It had a high concentration of long-chain, unsaturated fatty acid-containing triacylglycerols in a narrow range of high molecular weight, indicating a homogeneity of this fraction that has not been attainable by other techniques. It was also enriched in β-carotene and was devoid of volatile compounds. As compared to liquid MC fractions, the liquid SC-CO2 fraction had a high concentration of low-melting triacylglycerols and was enriched in volatile compounds. With SC-CO2, it is thus possible to simultaneously fractionate and produce a flavor-rich concentrate at no extra processing cost.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Kaylegian, K.E., and R.C. Lindsay, Handbook of Milk Fat Fractionation Technology and Applications, AOCS Press, Champaign, 1995.

    Google Scholar 

  2. deMan, J.M., Modification of Milk Fat by Removal of a High-Melting Triglyceride Fraction, Can. Inst. Food Technol. J. 1:90–93 (1968).

    CAS  Google Scholar 

  3. Fjaervoll, A., Anhydrous Milk Fat Fractionation, Dairy Ind. 35:502–505 (1970).

    Google Scholar 

  4. Norris, R., I.K. Gray, and A.K. McDowell, The Chemical Composition and Physical Properties of Fractions of Milk Fat Obtained by a Commercial Fractionation Process, J. Dairy Res. 38:179–191 (1971).

    Article  CAS  Google Scholar 

  5. Larsen, N.E., and E.G. Samuelsson, Some Technological Aspects on Fractionation of Milk Fat, Milschwissenschaft 34:663–665 (1979).

    CAS  Google Scholar 

  6. Arul, J., A. Bourdeau, J. Makhlouf, R. Tardif, and M.R. Sahasrabudhe, Fractionation of Anhydrous Milk Fat by Supercritical Carbon Dioxide, J. Food Sci. 52:1231–1236 (1987).

    Article  CAS  Google Scholar 

  7. Shishikura, A., K. Fujimoto, T. Kanedo, K. Arai, and S. Saito, Modification of Butter Oil by Extraction with Supercritical CO2, Agric. Biol. Chem. 50:1209–1215 (1986).

    CAS  Google Scholar 

  8. Rizvi, S.S.H., Supercritical Fluid Processing of Milk Fat, Newsletter of the Northeast Dairy Foods Research Center 3(11):1–5 (1991).

    Google Scholar 

  9. Bhaskar, A.R., S.S.H. Rizvi, and J.W. Sherbon, Anhydrous Milk Fat Fractionation Using a Continuous Countercurrent Pilot-Scale Supercritical Carbon Dioxide System, J. Food Sci. 58:748–752 (1993).

    Article  CAS  Google Scholar 

  10. Dieffenbacher, A., P.-A. Golay, and L.B. Fay, Einige Bemerkungen zur Anwendung der offiziellen Methoden des # 35 des Deutschen Lebensmittelgesetzes zur Bestimmung des Cholesteringehaltes in Eiersatzprodukten, Dtsch. Lebensm. Rundsch. 90:74–77 (1994).

    CAS  Google Scholar 

  11. British Standards Institute, London, British Standards Institute Method BS 684: section 2.20 (1977).

  12. Nickerson, G.B., and S.T. Likens, J. Chromatogr. (21):1–5 (1966).

    Google Scholar 

  13. Gresti, J., M. Bugaut, C. Maniongui, and J. Bezard, Composition of Molecular Species of Triacylglycerols in Bovine Milk Fat, J. Dairy Sci. 76:1850–1869 (1993).

    Article  PubMed  CAS  Google Scholar 

  14. McCarthy, M.J., A. Kuksis, and J.M.R. Beveridge, Gas-Liquid Chromatographic Analysis of the Triglyceride Composition of Molecular Distillates of Butter Oil, Can. J. Biochem. Physiol. 40:1693–1703 (1962).

    PubMed  CAS  Google Scholar 

  15. Arul, J., A. Bourdeau, J. Makhlouf, R. Tardif, and T. Bellavia, Fractionation of Anhydrous Milk Fat by Short-Path Distillation, J. Am. Oil Chem. Soc. 65:1642–1646 (1988).

    Article  CAS  Google Scholar 

  16. Deffense, E., Multi-Step Butteroil Fractionation and Spreadable Butter, Fett Wiss. Technol. 89:502 (1987).

    Google Scholar 

  17. Banks, W., Chemical and Physical Properties of Milk Fat, in Utilization of Milk Fat, Bull. No. 260, Int. Dairy Fed., 1991, p. 4.

  18. Belousov, A.P., and V.M. Vergelesov, Polymorphism in Butterfat, in Proceedings 16th International Dairy Congress, Copenhagen, Sec.III:1, p.122 (1962).

  19. Deffense, E., Fractionated Milk Fat Products in Bakery Products, in Proceedings New Uses for Milk Fat, Dairy Sciences Research Center, Laval University, Quebec, 1989, p. 79.

    Google Scholar 

  20. deMan, J.M., Polymorphism in Milk Fat, Dairy Sci. Abst. 25:219 (1963).

    Google Scholar 

  21. Foley, J., and J.P. Brady, Temperature-Induced Effects on Crystallization Behavior, Solid Fat Content and Firmness Values of Milk Fat, J. Dairy Res. 51:579 (1984).

    Google Scholar 

  22. Mortensen, B.K., Physical Properties and Modification of Milk Fat, in Developments in Dairy Chemistry 2: Lipids, edited by P. Fox, Applied Science Publishers, 1983, p.159.

  23. Mulder, H., and P. Walstra, The Milk Fat Globule Emulsion Science as Applied to Milk Products and Comparable Foods, Commonwealth Agriculture Bureaux, Farnham Royal, Bucks., England, and Center for Agriculture Publishing and Documentation, Wageningen, The Netherlands, 1974.

  24. deMan, J.M., Physical Properties of Milk Fat, J. Dairy Res. 28:81–86 (1961).

    CAS  Google Scholar 

  25. Sherbon, J.W., and R.M. Dolby, Preparation and Fractionation of the High Melting Glyceride Fractions of Milk Fat, Ibid.:52 (1973).

    CAS  Google Scholar 

  26. Keogh, M.K., and A.C. Higgins, Anhydrous Milk Fat 3. Fraction Aspects, Irish J. Food Sci. Technol. 10:35 (1986).

    CAS  Google Scholar 

  27. Black, R.G., Pilot-Scale Studies of Milk Fat Fractionation, J. Dairy Technol. 28:116 (1973).

    CAS  Google Scholar 

  28. Antila, V., The Fractionation of Milk Fat, Milk Ind. 81:7 (1979).

    Google Scholar 

  29. Singh, B., and S.S.H. Rizvi, Design and Economic Analysis for Continuous Countercurrent Processing of Milk Fat with SC-CO2, J. Dairy Sci. 77(6):1731–1745 (1994).

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institute of Food Science, Cornell University, 14853, Ithaca, New York

    A. R. Bhaskar & S. S. H. Rizvi

  2. Nestlé Research Centre, 1000, Lausanne 26, Switzerland

    C. Bertoli, L. B. Fay & B. Hug

Authors
  1. A. R. Bhaskar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. S. S. H. Rizvi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. C. Bertoli
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. L. B. Fay
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. B. Hug
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to S. S. H. Rizvi.

About this article

Cite this article

Bhaskar, A.R., Rizvi, S.S.H., Bertoli, C. et al. A comparison of physical and chemical properties of milk fat fractions obtained by two processing technologies. J Amer Oil Chem Soc 75, 1249–1264 (1998). https://doi.org/10.1007/s11746-998-0170-0

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-998-0170-0

Key words

Search

Navigation