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Removal of Cholesterol from Milk Fat Using Supercritical Carbon Dioxide

✍ Scribed by Bradley, R.L.

Book ID
121965452
Publisher
American Dairy Science Association
Year
1989
Tongue
English
Weight
588 KB
Volume
72
Category
Article
ISSN
0022-0302

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Extraction of flavors from milk fat with
Extraction of flavors from milk fat with supercritical carbon dioxide
✍ A.B. de Haan; J. de Graauw; J.E. Schaap; H.T. Badings πŸ“‚ Article πŸ“… 1990 πŸ› Elsevier Science 🌐 English βš– 413 KB

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