| 摘要 |
The color level in milkfat is reduced by heating milkfat to between 200 degrees C and 300 degrees C for a period of less than ten minutes, preferably using an intimate thermal contact between the heater (23) and the milkfat. The heater (23) may in one embodiment have a heated inner core which may include a plurality of longitudinal or spiral or other grooves or channels on its outer surface to provide elongate flow paths for the milkfat.
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