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Rapid Extraction of Milk Fat

โœ Scribed by Miller, G.J.; Applegate, S.L.; Radloff, H.D.; Nelms, G.E.

Book ID
122788933
Publisher
American Dairy Science Association
Year
1981
Tongue
English
Weight
129 KB
Volume
64
Category
Article
ISSN
0022-0302

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Next to triglycerides, milk fat contains a large number of components (lactones, ketones, aldehydes) that provide milk fat with its characteristic flavor. In this study, supercritical carbon dioxide has been found to be a good solvent for the extraction of these flavor components from milk fat. Conc