What question did this study set out to answer?

To review the principles and applications of dry fractionation and blending for overcoming the functional and seasonal limitations of anhydrous milk fat in food processing.

December 1, 1993Journal of the American Oil Chemists Society

Milk fat fractionation today: A review

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Authors

EDEtienne DeffenseMax Planck Society

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Implication

Review demonstrates dry fractionation and blending resolve functional variability in anhydrous milk fat, indicating expanded utility across commercial food production.

Key Points

To review the principles and applications of dry fractionation and blending for overcoming the functional and seasonal limitations of anhydrous milk fat in food processing.
Evaluated dry fractionation processes applied to anhydrous milk fat for selective separation of fat fractions.
Assessed the integration of multi-step fractionation systems combined with targeted blending strategies.
Dry fractionation provides a selective, reliable, and broadly applicable technology to modify anhydrous milk fat compositions.
Combining multi-step fractionation with blending successfully eliminates performance defects and counteracts natural seasonal variations in milk fat functionality.

Cite This Study

Etienne Deffense (1993) studied this question.

synapsesocial.com/papers/6a9c8fc81df8aa9d5a5d2715 https://doi.org/10.1007/bf02564225

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Implication

Review demonstrates dry fractionation and blending resolve functional variability in anhydrous milk fat, indicating expanded utility across commercial food production.

Milk fat fractionation today: A review

Discussion

Member takes

Implication

Key Points

Cite This Study

Milk fat fractionation today: A review

Discussion

Member takes

Implication

Key Points

Cite This Study

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