Size-based fractionation of native milk fat globules by two-stage centrifugal separation

Dhungana, P, Truong, T, Palmer, M, Bansal, N and Bhandari, B 2017, 'Size-based fractionation of native milk fat globules by two-stage centrifugal separation', Innovative Food Science and Emerging Technologies, vol. 41, pp. 235-243.


Document type: Journal Article
Collection: Journal Articles

Title Size-based fractionation of native milk fat globules by two-stage centrifugal separation
Author(s) Dhungana, P
Truong, T
Palmer, M
Bansal, N
Bhandari, B
Year 2017
Journal name Innovative Food Science and Emerging Technologies
Volume number 41
Start page 235
End page 243
Total pages 9
Publisher Elsevier BV
Abstract A two-stage centrifugal separation method, at various separation temperatures and feed rates, was employed to fractionate milk and cream on the basis of fat globule size. It involved a modified and a conventional centrifugal separation in first and second stages, respectively. In the first stage, two streams of milk: one rich in larger fat globules and another rich in smaller fat globules, were obtained by fractionation in a modified cream separator. In the second stage, the two streams from the first stage were each further fractionated in a conventional cream separator. Depending on the temperature and feed rate of the first stage, this double separation method was able to create streams with mean fat globule size (D [4, 3]) as small as 1.35 μm and as large as 4.28 μm without affecting the droplet integrity. The developed method has potential for size-based fractionation of native fat globules in industrial scale.
Subject Food Processing
Food Engineering
DOI - identifier 10.1016/j.ifset.2017.03.011
Copyright notice © 2017 Published by Elsevier Ltd.
ISSN 1466-8564
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