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Classical and differential thermal analysis of milk fats modified by fractional crystallization from the melted fat or by partial hydrogenation

, : Classical and differential thermal analysis of milk fats modified by fractional crystallization from the melted fat or by partial hydrogenation. Bulletin des Recherches Agronomiques de Gembloux 9(3): 261-275

Samples of normal summer and winter butterfat were separated into liquid and solid fractions by heating to 70 deg C, cooling slowly to 21-22 deg C and filtering. Partially hydrogenated butterfat (PHBF) was obtained by mixing 60% summer butterfat with 40% butterfat hydrogenated to give an iodine value (IV) of 12. The samples were analysed by classical methods (IV, refractive index, softening point, GLC analysis of fatty acids) and by differential scanning calorimetry.


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