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Journal of Dairy Science Vol. 83 No. 8 1719-1727
© 2000 by American Dairy Science Association ®
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Gravity Separation of Raw Bovine Milk: Fat Globule Size Distribution and Fat Content of Milk Fractions

Y. Ma 1 and D. M. Barbano 1

1 Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853

This project determined effects of time and temperature on changes of fat globule size distribution and fat content in milk fractions during gravity separation. Fresh raw bovine milk was gravity separated at 4 or 15°C. After 2, 6, 12, and 48 h, seven fractions, from bottom fraction (F1) to top fraction (F7), were successively drained from a separation column. Higher temperature resulted in a faster rate of fat separation. Within 2 h, large fat globules had already moved to the top, and the volume mean diameter of F7 increased from 3.13 µm (without separation) to 3.48 and 3.64 µm, respectively, at 4 and 15°C. In F7, there was little change in globule size distribution after 2 h, but fat content continued to increase with separation time. The fat content of F7 reached 26.6% after 48 h at 4°C, achieving a 58.8% creaming capacity. For F1 to F6, longer separation time resulted in smaller fat globule sizes and lower fat contents, especially for F1. After 48 h at 4°C, the volume mean diameter of F1 decreased from 3.23 µm(without separation) to 1.16 µm, and fat content decreased from 3.75% (without separation) to 0.20%. Gravity separation may have unique applications in the dairy industry today. Its simplicity makes it an effective procedure for small-scale dairy product manufacturers to produce milks with a range of fat contents without using a centrifugal cream separator.

Key Words: gravity separation • fat globule size distribution • creaming capacity

Submitted on October 18, 1999
Accepted on February 1, 2000




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