Milk fat fractionation strategies

dc.contributor.advisorLencki, Robert
dc.contributor.authorCraven, John
dc.date.accessioned2020-08-24T15:52:58Z
dc.date.available2020-08-24T15:52:58Z
dc.date.copyright2003
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.description.abstractTwo physical processes for producing chemically and physically distinct fractions from milk fat were investigated. In both cases, separation is due to differences in phase behavior between the many components in milk fat. Short-path distillation separated components due to differences in their partial pressures. For a complex system like milk fat, the percent of total mass in the distillate (PMD) was found to be the best variable for predicting the composition of resulting fractions. The number average molecular weight (MWN) was a good indicator of separation efficiency. Dry and solvent fractionation processes are crystallization based separation technologies. A mechanism for fat crystallization was proposed and used to illustrate aspects of milk fat crystallization behavior. Differences in crystallization and melting behavior between seeded (with [alpha] and [beta]' polymorphs) and unseeded milk fat were studied in DSC temperature cycling experiments. Dissolution and cocrystallization due to added solvent was investigated.
dc.identifier.urihttps://hdl.handle.net/10214/20477
dc.language.isoen
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectmilk fat
dc.subjectfractionation
dc.subjectshort-path distillation
dc.subjectpercent of total mass in the distillate
dc.subjectcomposition
dc.subjectnumber average molecular weight
dc.subjectseparation efficiency
dc.subjectfat crystallization
dc.subjectdissolution
dc.subjectcocrystallization
dc.titleMilk fat fractionation strategies
dc.typeThesisen_US

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