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

Autores
Berti, Julia; Grosso, Nelson; Fernandez, Hector; Pramparo, Maria del Carmen; Gayol, Maria Fernanda
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Anhydrous milk fat (AMF) is a valuable ingredient in several industries, but its cholesterol content is a disadvantage because it is associated with several diseases. The objective of this study was to remove the largest possible amount of cholesterol from AMF by molecular distillation and to analyze the sensory properties of the obtained product. AMF was 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 experiments was carried out in order to study the effect of the feeding flow rate. Finally, the number of distillation stages was modified. The best results were obtained in a three-stage arrangement, in which ∼60% of cholesterol was removed with a 30.48% distillate yield. The sensory properties of this distillation cut were also the most similar to those of the untreated milk fat.
Fil: Berti, Julia. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Grosso, Nelson. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Fernandez, Hector. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Pramparo, Maria del Carmen. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Fil: Gayol, Maria Fernanda. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Materia
ANHYDROUS MILK FAT
CHOLESTEROL
MOLECULAR DISTILLATION
SENSORY ANALYSIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/92251
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/92251
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sensory quality of milk fat with low cholesterol content fractioned by molecular distillationBerti, JuliaGrosso, NelsonFernandez, HectorPramparo, Maria del CarmenGayol, Maria FernandaANHYDROUS MILK FATCHOLESTEROLMOLECULAR DISTILLATIONSENSORY ANALYSIShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Anhydrous milk fat (AMF) is a valuable ingredient in several industries, but its cholesterol content is a disadvantage because it is associated with several diseases. The objective of this study was to remove the largest possible amount of cholesterol from AMF by molecular distillation and to analyze the sensory properties of the obtained product. AMF was 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 experiments was carried out in order to study the effect of the feeding flow rate. Finally, the number of distillation stages was modified. The best results were obtained in a three-stage arrangement, in which ∼60% of cholesterol was removed with a 30.48% distillate yield. The sensory properties of this distillation cut were also the most similar to those of the untreated milk fat.Fil: Berti, Julia. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Grosso, Nelson. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Fernandez, Hector. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Pramparo, Maria del Carmen. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; ArgentinaFil: Gayol, Maria Fernanda. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaJohn Wiley & Sons Ltd2018-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/92251Berti, Julia; Grosso, Nelson; Fernandez, Hector; Pramparo, Maria del Carmen; Gayol, Maria Fernanda; Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 9; 7-2018; 3478-34840022-51421097-0010CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://doi.wiley.com/10.1002/jsfa.8866info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.8866info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8866info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:52Zoai:ri.conicet.gov.ar:11336/92251instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:33:52.965CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation
title Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation
spellingShingle Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation
Berti, Julia
ANHYDROUS MILK FAT
CHOLESTEROL
MOLECULAR DISTILLATION
SENSORY ANALYSIS
title_short Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation
title_full Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation
title_fullStr Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation
title_full_unstemmed Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation
title_sort Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation
dc.creator.none.fl_str_mv Berti, Julia
Grosso, Nelson
Fernandez, Hector
Pramparo, Maria del Carmen
Gayol, Maria Fernanda
author Berti, Julia
author_facet Berti, Julia
Grosso, Nelson
Fernandez, Hector
Pramparo, Maria del Carmen
Gayol, Maria Fernanda
author_role author
author2 Grosso, Nelson
Fernandez, Hector
Pramparo, Maria del Carmen
Gayol, Maria Fernanda
author2_role author
author
author
author
dc.subject.none.fl_str_mv ANHYDROUS MILK FAT
CHOLESTEROL
MOLECULAR DISTILLATION
SENSORY ANALYSIS
topic ANHYDROUS MILK FAT
CHOLESTEROL
MOLECULAR DISTILLATION
SENSORY ANALYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Anhydrous milk fat (AMF) is a valuable ingredient in several industries, but its cholesterol content is a disadvantage because it is associated with several diseases. The objective of this study was to remove the largest possible amount of cholesterol from AMF by molecular distillation and to analyze the sensory properties of the obtained product. AMF was 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 experiments was carried out in order to study the effect of the feeding flow rate. Finally, the number of distillation stages was modified. The best results were obtained in a three-stage arrangement, in which ∼60% of cholesterol was removed with a 30.48% distillate yield. The sensory properties of this distillation cut were also the most similar to those of the untreated milk fat.
Fil: Berti, Julia. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Grosso, Nelson. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Fernandez, Hector. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Pramparo, Maria del Carmen. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina
Fil: Gayol, Maria Fernanda. Universidad Nacional de Rio Cuarto. Facultad de Ingeniería. Departamento de Tecnología Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
description Anhydrous milk fat (AMF) is a valuable ingredient in several industries, but its cholesterol content is a disadvantage because it is associated with several diseases. The objective of this study was to remove the largest possible amount of cholesterol from AMF by molecular distillation and to analyze the sensory properties of the obtained product. AMF was 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 experiments was carried out in order to study the effect of the feeding flow rate. Finally, the number of distillation stages was modified. The best results were obtained in a three-stage arrangement, in which ∼60% of cholesterol was removed with a 30.48% distillate yield. The sensory properties of this distillation cut were also the most similar to those of the untreated milk fat.
publishDate 2018
dc.date.none.fl_str_mv 2018-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/92251
Berti, Julia; Grosso, Nelson; Fernandez, Hector; Pramparo, Maria del Carmen; Gayol, Maria Fernanda; Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 9; 7-2018; 3478-3484
0022-5142
1097-0010
CONICET Digital
CONICET
url http://hdl.handle.net/11336/92251
identifier_str_mv Berti, Julia; Grosso, Nelson; Fernandez, Hector; Pramparo, Maria del Carmen; Gayol, Maria Fernanda; Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 98; 9; 7-2018; 3478-3484
0022-5142
1097-0010
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://doi.wiley.com/10.1002/jsfa.8866
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.8866
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8866
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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