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EFFECT OF COW DRY BUTTER OIL FRACTIONATON ON FATTY ACIDS | ||
| Mesopotamia Journal of Agriculture | ||
| Article 1, Volume 41, Issue 3, 2013, Pages 180-184 PDF (0 K) | ||
| DOI: 10.33899/magrj.2013.80334 | ||
| Authors | ||
| Mowafak M.. Ali; Wissam A. Darey | ||
| Abstract | ||
| Fractionation of cow butter oil using dry crystallization method at different temperatures 20,25 and30ºC for four different fractions : the solid fraction at 30,25 and 20ºC and liquid fraction at 20ºC. Changes in fatty acids composition using a gas chromatograph were investigated. The results showed a rise in mono and poly unsaturated fatty acids in liquid fraction compared to solid fractions. The highest amount of these acids was observed in liquid fraction at 20ºC (36.88%), whereas the lowest amount was found in solid fractions at 30C (26.33%), compared to the original butter oil (32.32%).The lowest amount in long chain saturated fatty acid was found in liquid fraction at 20ºC (49.51%) compared to the solid fractions at 30ºC (63.35%) and original butter oil (55.54%).The short chain saturated fatty acids (C4-C10) were increased from 11.94% in the original butter oil to 13.37% in the liquid fraction, while C4-C10 in the solid fractions at 25ºc was decreased to 10.05%. | ||
| Keywords | ||
| milk fatty acids; fractionation; fatty acids composition | ||
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