Anhydrous milk fat

Anhydrous Milk Fat. One high milk-fat material is butter oil (99.7% fat), also called anhydrous milk fat or anhydrous butter oil if less than 0.2% moisture is present. Although the terms are used iaterchangeably, anhydrous butter oil is made from butter and anhydrous milk fat is made from whole milk. For milk and cream there is an emulsion of fat-ia-semm, for butter oil and anhydrous milk fat there is an emulsion of semm-ia-fat, such as with butter. It is easier to remove moisture ia the final stages to make anhydrous milk fat with the semm-ia-fat emulsion. 

Butyric acid in edible fats GC BCR CRM 164, Anhydrous milk fat Ulberth 1998... 

After heating at 40° C, liquid anhydrous milk fat (1 v) and the different protein solutions (10 v) were premixed using a polytron (PT 3000, Kinematica) and emulsified with a homogenizer (ALMO, Legrand, France) at about 40°C in order to obtain oil-in-water emulsions. After separation from the aqueous phase by centrifugation for 5 min at lOOOg, milk fat droplets stabilized by different proteins were washed twice with a phos-... 

Table 6.2 Results from the analysis of a Certified Reference Material (BCR CRM 164 anhydrous milk fat certified for cholesterol content)...

Table 10 Specification for butter oil from IDF standard 68a 1977for anhydrous milk fat...

Meynier, A., Garillon, A., Lethuaut, L., andGenot, C. Partition of five aroma compounds between air and skim milk, anhydrous milk fat or full-fat cream, halt, 83 223-235, 2003. 

Hardas, N., Danviriyakul, S., Foley, J.L., Nawar, W.W., Chinachoti, P. (2000). Accelerated stability studies of microencapsulated anhydrous milk fat. Lebensmittel-Wissen-schaft und-Technologie, 33, 506-513. 

Pasteurized blended cheese =S43 >41 Cheese cream, anhydrous milk fat, dehydrated cream (in quantities such that the fat derived from them is less than 5% (w/w) in finished product) water salt food-grade colours, spices and flavours mould inhibitors (sorbic acid, potassium/sodium sorbate, and/or sodium/calcium propionates), at levels sgO.2% (w/w) finished product... 

Butter oil or anhydrous milk fat is a refined product prepared by centrifuging melted butter or by separating the milk fat from high-fat cream. There are no federal standards in the United States, but the FAO has published, in the Codex Alimentarius, standards of 99.3% fat and 0.5% moisture for butter oil and 99.8% fat and 0.1% moisture for anhydrous butter oil (FAO 1973). 

Ghee is a nearly anhydrous milk fat used in many parts of India and Egypt. It is usually made from buffalo milk, and much of the typical... 

Flanagan, V. P. and Ferretti, A. 1973. Hydrocarbons and polychlorinated biphenyls from the unsaponifiable fraction of anhydrous milk fat. J. Lipid Res. 14, 306-311. 

Dairy foods Butter, anhydrous milk fats Econosphere silica 3% Di-isopropyl /3-Carotene 13-cis-, 9-... 

Yoon, S. H. Nakaya, H. Ito, O. Miyawaki, O. Park, K. H. Nakamura, K. Effects of Substrate Solubility in Interesterification with Riolein by Immobilized Lipase in Supercritical Carbon Dioxide. Biosci. Biotechnol. Biochem. 1998, 62, 170-172. Yu, Z. R. Rizvi, S. S. H. Zollweg, J. A. Enzymatic Esterification of Fatty Acid Mixtures from Milk Fat and Anhydrous Milk Fat with Canola Oil in Supercritical Carbon Dioxide. Biotechnol. Prog. 1992, 8, 508-513. 

The dispersed state has a considerable effect on fat crystal polymorphism. Lopez et al. (2000, 2001c) observed that crystallization in milk fat globules is more disordered than in bulk fat. On slow cooling, milk fat crystallizes in the a form in cream (Lopez et al., 2001a), whereas in anhydrous milk fat, it crystallizes first in the (3 form and then in the a form (Lopez et al., 2001b). Rapid cooling of cream or anhydrous milk fat from 60 to 4°C leads to the formation of a crystalline structures, which transformed into (3 structures... 

Lopez, C., Lavigne, F., Lesieur, P., Bourgaux, C., Ollivon, M. 2001a. Thermal and structural behavior of milk fat. 1. Unstable species of anhydrous milk fat. J. Dairy Sci. 84, 756-766. 

Lai, O.M., Ghazali, H.M., Cho, F., Chong, C.L. 2000. Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat. Food Chem. 70, 215-219. 

Liew, M., Ghazali, H., Long, K., Lai, O., Yazid, A. 2001. Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei. Food Chem. 72, 447 454. 

Figure 8.1. Example of a 3-step fractionation process for milk fat, with optional recycling of some fractions. AMF — Anhydrous milk fat DP = Dropping point of the fraction O — Olein or soft fraction of given step S = Stearin or hard fraction of given step (Gibon and Tirtiaux, personal communication).

Figure 8.3. Fatty acid composition of anhydrous milk fat and selected milk fat fractions grouped in short chain, medium chain and long chain saturated fatty acids and unsaturated fatty acids. For definition of fractions, see Figure 8.1. The numbers in the bars give the percentage of the group of fatty acids. Data from Deffense (1987, Table 3).

Figure 8.4. Changes in triglyceride composition of top olein (OOO) with a dropping point of 7°C compared to the original anhydrous milk fat. M = myristic acid P = palmitic acid S = stearic acid (Gibon and Tirtiaux, personal communication).

Supercritical CO2 extraction may be used in batch or continuous systems to fractionate anhydrous milk fat into fractions with specific properties in order to enhance its utilization (Arul et al., 1987 Bhaskar et al., 1993). Supercritical fluid extraction using CO2 provides an alternative to the use of... 

Figure 8.5. Schematic diagram of pilot-scale supercritical CO2 processing system. 1. anhydrous milk fat (AMF) flow meter 2. AMF pump 3. CO2 pump 4. CO2 loop 5. flow loop 6. entrainment vessels 7. view cell 8. separator 1 9. separator 2 10. separator 3 11. separator 4 12. CO2 meter 13. dry test meter (Reproduced with permission from Bhaskar et al., 1993).

Figure 8.6. Solid fat content in anhydrous milk fat (AMF) and hydrogenated coconut oil (HCO) and their blends. Symbol - measured data Straight line - weighted average (Reproduced with permission from Shen et al., 2001).

Figure 8.7. Isosolid diagram of cocoa butter (CB) (Malaysian/Brazilian blend) with anhydrous milk fat (AMF) (Reproduced with permission from Hartel, 1996).

Interesterification of blends of milk fat and palm kernel olein by a mycelium-bound lipase from Rhizomucor miehei or a commercially immobilized enzyme preparation resulted in a lower slip melting point and solid fat content. An interesterified product made from a 70 30 mixture of palm kernel olein and anhydrous milk fat was considered to be suitable for use in ice cream (Liew et al., 2001). 

Bhaskar, A.R., Rizvi, S.S.H., Sherbon, J.W. 1993. Anhydrous milk fat fractionation with continuous countercurrent supercritical carbon dioxide. J. Food Sci. 58, 748-752. 

Huber, W., Molero, A., Pereyra, C., Martinez de la Ossa, E. 1996. Dynamic supercritical CO2 extraction for removal of cholesterol from anhydrous milk fat. Int. J. Food Sci. Technol. 31, 143-151. 

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