Preparation and Fractionation of the High Melting Glyceride Fraction of Milk Fat
High melting glyceride (HMG) was prepared from anhydrous milk fat and from a commercially prepared hard fraction of a different milk fat. The latter glyceride was further fractionated by progressive crystallization from acetone. The first precipitation of HMG reduced the softening point of the super...
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| Veröffentlicht in: | Journal of dairy science 1973-01, Vol.56 (1), p.52-60 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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