Beijing Technology and Business University Reports Findings in Food Chemistry (Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal...).

A report from Beijing Technology and Business University discusses the dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in terms of chemical composition, thermal property, and crystal morphology. The study found that the physicochemical properties of anhydrous milk fats (AMF) vary according to different regions and seasons, which affects dry fractionation. The research analyzed the differences in fraction yields and physicochemical characteristics of four AMFs from different sources. The results showed that the fractionation efficiency varied among the AMFs, and the thermal differences among them did not correlate with those among their fractions. The study also found that more trisaturated triglycerides with 48 to 54 carbon atoms in the AMF increased the yield of solid fractions and decreased the slip melting points of both fractions. [Extracted from the article]