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The neutralization of anhydrous milk fat


, : The neutralization of anhydrous milk fat. XX International Dairy Congress, Vol E: 665

Milk fat was separated from high-fat cream by phase inversion and separation of the serum. Free fatty acids (FFA) could be removed continuously by allowing strong alkali to react with the fat for about 10 s, addition of water and a final separation to remove the soaps and water.

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Other references

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