Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation

BERTI, J.; GROSSO, N. R.; PRAMPARO, M. C.; GAYOL, M.F.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: Londres; Año: 2018 vol. 98 p. 3478 - 3484

0022-5142

BACKGROUND: Anhydrous milk fat (AMF) is a valuable ingredient in several industries, but its cholesterol content is adisadvantage because it is associated with several diseases. The objective of this study was to remove the largest possibleamount of cholesterol from AMF by molecular distillation and to analyze the sensory properties of the obtained product. AMFwas subjected to various molecular distillation arrangements.RESULTS: The first set of experiments involved molecular distillations performed over a range of evaporation temperatures.Then, according to the outcome of the first set of experiments, a second set of experimentswas carried out in order to study theeffect of the feeding flow rate. Finally, the number of distillation stages wasmodified.CONCLUSION: The best results were obtained in a three-stage arrangement, in which ∼60% of cholesterol was removed with a30.48% distillate yield. The sensory properties of this distillation cutwere also the most similar to those of the untreatedmilk fat.© 2018 Society of Chemical Industry