Characteristics of Milk Fat Fractionated by Crystallization from the Melt-Reference-Cited by-同舟云学术

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Characteristics of Milk Fat Fractionated by Crystallization from the Melt

Published:1980-10 Issue:4 Volume:13 Page:167-173
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

deMan J.M.,Finoro M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference20 articles.

1. Pilot-scale studies of milkfat fractionation;Black;Aust. J. Dairy Technol,1973

2. Composition of milkfat fractions obtained by fractional crystallization from acetone;Chen;J. Dairy Sci,1966

3. Spreadability of butter and margarine;deMan,1979

4. Chemical composition of fractions of milkfat separated by a commercial process;Dolby;18th Int. Dairy Congr,1970

5. Anhydrous milkfat fractionation offers new applications for milkfat;Fjaervoll;Dairy Ind,1970

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions;Journal of Dairy Science;2017-04

2. Detection of milk fat adulteration with admixture of foreign oils and fats using a fractionation technique and the apparent solidification time test;International Journal of Dairy Technology;2010-05-10

3. Physical, chemical and stability properties of buffalo butter oil fractions obtained by multi-step dry fractionation;Food Chemistry;2005-02

4. Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation;LWT - Food Science and Technology;2003-08

5. Milk fat fractionation by solid-layer melt crystallization;Journal of the American Oil Chemists' Society;1999-05

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