Study on Separation of Milk Fat Ingredient by Fractional Crystallization Method

< C; 7 7; DEF$ G 2 > H $ 2H 5I 8 7 B 7 $ J( K 4&2 4&$& # 56'78 L ' H *, M *N > OO M )P )N M , $7B 5I 2$& # 56'78 2 Q > , / )* )+ R 7B =I$ R . H' < 4&>7GI ' ( $ J( 2 T7 7 U 0'75I V 1 A' W5 $ ) rpm )QNNN ( X< 2 ), < $<2Y Z . $& # 56H'78 < 2 T7 $ <I Z A W# $ ' ' 4&[ A'$ <' 7B 4&2 4&( \ ] 23YI 4&$<1 2 T7 2 1 ' ' A LMF ) Low melting fraction ( \ ] 23YI 4&> ' V 5 MMF ) Middle melting fraction ( ' ^ \ ] 23YI 4&HMF ) High melting fraction ( > <H $7H/1 . H' ( OP <H K RH 2H 4&H> &H=' 9 2H <H' <H (Wejs) H' <H H 7; <HF SFC ) Solid fat content ( _5H H NMR ) Nuclear magnetic resonance ( $<I$ < 26' Y 7 B . <' < 28 $ I `' 5I SFC $7H LMF $ X H05 MMF HMF aE5b$ $ $ R $ K $ ) <H aE5Hb$ H' >@< * M Q <HT$ H' )N M ON % aE5Hb$ SFC > * M )d (% H $ H1 $ 56 ^ 7 LMF $ 8 I$ '7 > MMF $ 56 e8 HMF I 05 $ .