Chemical and physical properties of anhydrous milk fat, low and very high melting milk fat fractions obtained by a commercial fractionation process

Agriculture & Biology

• anhydrous milk fat 100%
• melting 65%
• milk fat 61%
• fractionation 53%
• physical properties 51%
• physicochemical properties 50%
• long chain saturated fatty acids 19%
• saponification 15%
• refractive index 15%
• short chain fatty acids 14%
• enthalpy 13%
• melting point 13%
• iodine 13%
• peroxides 13%
• unsaturated fatty acids 12%
• free fatty acids 11%
• fatty acid composition 9%
• lipid content 9%
• sampling 9%
• temperature 5%

Medicine & Life Sciences

• Freezing 64%
• Milk 59%
• Fats 47%
• Fatty Acids 10%
• Refractometry 9%
• Volatile Fatty Acids 8%
• Peroxides 8%
• Unsaturated Fatty Acids 6%
• Nonesterified Fatty Acids 6%
• Iodine 6%
• Temperature 4%