Fractionating milk fats having variable m pts - from 99-100% milk products use in butter manufacture

摘要

The milk fats are cooled from a temp. exceeding 54 degrees C and at a rate not exceeding 2.2 degrees C/hr., to 15.6-20 degrees C, so as to induce crystallisation of the high m.pt. fats; continuing the cooling, if desired, to -17.8 degrees C so as to induce crystallisation of the fatty bodies constituting the milk fats, and separating the crystals of fatty bodies having the lowest m.pts. from the cooled milk, and heating the remaining fatty materials of the cooled milk to 22.2-24.4 degrees C, followed by separation of the high m.pt. fatty body crystals from the rest of the milk fats.