Abstract
Milk fat was continuously extracted with supercritical carbon-dioxyde. Yields and composition of the fractions were determined at various temperatures and pressures. The phase diagram of milk fat-CO2, the selectivity for the triglycerides of milk fat and the amount of free fatty acids in extract and residue were estimated at pressures up to 500 bar. It is concluded that extraction opens a possibility for additional use of milk fat.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Schaap, J.E., Straatsma, J., Escher, J.T.M. (1986). Extraction of Milkfat with Supercritical Carbondioxyde. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_21
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DOI: https://doi.org/10.1007/978-94-009-3733-8_21
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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