| 摘要 |
A rapid method for fractionating a fat composition, such as butter, containing a mixture of fatty glycerides into two or more fractions. The method comprises heating the initial fat composition, such as butter to liquify all of the fatty glycerides contained therein and then very rapidly cooling the liquified fat compositions, to quickly obtain filterable crystals of the fatty glycerides. By selective choice of the rate of cooling and the temperature to which the liquified fat composition is cooled, it is possible to adjust the nature of the fatty glycerides that are induced to form crystals, and commensurately, to control the nature of both the resulting filtrate and concentrate, after filtration. Additionally, a method for treating fat compositions, such as raw butter, to produce treated fat having a lower bacterial content than the initail fat compositions is provided by subjecting the fat composition, in liquified form, to dynamic filtration through a microporous filter having an average pore size sufficient to reduce the bacterial content of the fat composition flowing therethrough, to yield a filtrate which has a lower bacterial content than the initial raw fat compositon and a concentrate having a higher bacterial content than the initial fat composition. More effective bacterial reduction is achieved than with other known methods.
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