PROPERTIES OF MILK FAT AND ITS FRACTIONS

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

Dilek Büyükbeşe Emine Elçin Emre Ahmet Kaya

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 fraction 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.

Keywords

Milk fat, fractionation, physical and chemical properties.

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