Milk fat fractionation by solid layer melt crystallization

摘要

The aim of this study is to show that layer melt crystallization has some potential to be used to fractionate milk fat in order to replace the suspension crystallization techniques. The static layer melt crystallization could present a favourable concept concerning low investment costs. Unfortunately this process is characterized by low product qualities up to now. THis study shows, however, that there are still further improvement potentials of the static layer technique in the nucleation and the crystal growth phase.