Preparation and Fractionation of the High Melting Glyceride Fraction of Milk Fat
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference12 articles.
1. Physical properties of milk fat II. Some factors influencing crystallization;deMan;J. Dairy Res.,1961
2. The preparation, characterization, and chemical analysis of milk fat fractions;deMan,1968
3. Substances adsorbed on the fat globules in cream and their relation to churning. VI. Relation of the high-melting triglyceride fraction to butterfat and the “membrane”;Jenness;J. Dairy Sci.,1945
4. Structural analysis of triglyceride classes obtained from cow's milk fat by fractional crystallization;Jensen;J. Dairy Sci.,1967
5. The chemical composition and physical properties of fractions of milk fat obtained by a commercial fractionation process;Norris;J. Dairy Res.,1971
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5. Direct measurement of thermal fat crystal properties for milk-fat fractionation;Journal of the American Oil Chemists' Society;1996-11
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