Separation of Milk Fat Fractions by Centrifugation

Abstract

Fractionation of milk fat by crystallization from acetone and from ethanol was compared to a method based on melting and centrifugation. Crystallization was done with solutions containing 4% fat. Six fractions were obtained at 18, 10, 2, −6, and −15 C, the sixth fraction being the −15 C filtrate. The method based on melting and centrifugation consisted in centrifuging a partially crystallized fat solution in acetone. The lipid concentration in the solution was 83.5%. The centrifuge was a chemical centrifuge such that liquid fractions were collected as they separated from the crystallized fat. Six fractions were obtained at 0, 8, 16, 24, 32, and 40 C. When compared to the crystallization method, the melting and centrifugation procedure was time-saving, permitted the fractionation of relatively large quantities of milk fat, and provided fractions showing wide differences in cloud point, iodine number, and fatty acid content. © 1966, American Dairy Science Association. All rights reserved.