IMPROVEMENT OF FLAVOR OF RECONSTITUTED LIQUID MILK FAT

摘要

PURPOSE:To remove foreign odors, e.g. due to an oxide with an excellent industrial efficiency and to improve the flavor of the subject milk fat by bringing a reconstituted liquid milk fat into contact with a synthetic adsorption resin for deodorization. CONSTITUTION:The objective deodorization of a reconstituted liquid milk fat such as a liquid milk fat prepared by melting butter or butter oil is carried out by bringing the milk fat into contact with a weakly basic anion-exchange resin, an amphoteric ion-exchange resin and a synthetic adsorption resin composed of a non-functional group-type adsorption resin at 40 to 60 deg.C.