公开(公告)号：US5395531A

公开(公告)日：1995-03-07

申请号：US952337

申请日：1992-09-28

申请人： Peter D. Degen ,  Tony Alex ,  Joseph W. Dehn, Jr.

发明人： Peter D. Degen ,  Tony Alex ,  Joseph W. Dehn, Jr.

IPC分类号： A23D7/06 ,  B01D61/14 ,  C11B3/16 ,  C11B7/00 ,  B01D6/16

CPC分类号： B01D61/147 ,  A23D7/06 ,  C11B7/0083

摘要： A rapid method for fractionating a fat composition, such as butter, containing a mixture of fatty glycerides into two or more fractions. The method comprises heating the initial fat composition, such as butter to liquify all of the fatty glycerides contained therein and then very rapidly cooling the liquified fat compositions, to quickly obtain filterable crystals of the fatty glycerides. By selective choice of the rate of cooling and the temperature to which the liquified fat composition is cooled, it is possible to adjust the nature of the fatty glycerides that are induced to form crystals, and commensurately, to control the nature of both the resulting filtrate and concentrate, after filtration. Additionally, a method for treating fat compositions, such as raw butter, to produce treated fat having a lower bacterial content than the initail fat compositions is provided by subjecting the fat composition, in liquified form, to dynamic filtration through a microporous filter having an average pore size sufficient to reduce the bacterial content of the fat composition flowing therethrough, to yield a filtrate which has a lower bacterial content than the initial raw fat compositon and a concentrate having a higher bacterial content than the initial fat composition. More effective bacterial reduction is achieved than with other known methods.

摘要翻译： 一种用于将脂肪组合物如黄油分级的快速方法，其含有脂肪甘油酯的混合物至两个或多个级分。 该方法包括加热初始脂肪组合物如黄油以液化其中所含的所有脂肪甘油酯，然后非常快速地冷却液化脂肪组合物，以快速获得脂肪甘油酯的可过滤的晶体。 通过选择冷却速率和液化脂肪组合物冷却的温度，可以调节诱导形成晶体的脂肪甘油酯的性质，并且相应地调节所得滤液的性质 并过滤后浓缩。 此外，通过使脂肪组合物（例如生黄油）生产具有比起始脂肪组合物低的细菌含量的处理脂肪的方法，通过使液体形式的脂肪组合物通过具有平均值的微孔过滤器进行动态过滤来提供 足以减少流过其中的脂肪组合物的细菌含量，以产生具有比初始原始脂肪组合物低的细菌含量的滤液和具有比初始脂肪组成更高的细菌含量的浓缩物。 与其他已知方法相比，实现更有效的细菌减少。