Extraction of ewe's milk cream with supercritical carbon dioxide.
The extraction of ewe's milk cream by supercritical carbon dioxide in the pressure range 9-30 MPa (90-300 bar) and at temperatures of 40 degrees C and 50 degrees C was studied. The solubility of total fat increased with pressure at both temperatures until a plateau was reached. The extraction of cholesterol also increased with pressure until a plateau was reached and it was higher at 50 degrees C than at 40 degrees C when the pressure was > or = 15 MPa (150 bar). The triglyceride composition of each extract, determined by GC, showed that extracts obtained at lower pressures were enriched in short-chain triglycerides and their concentration decreased as the pressure increased. In the other hand, long-chain triglycerides were enriched in the extracts obtained at higher pressures and their concentration rose with increasing pressure.
González Hierro
M T
MT
Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain.
Ruiz-Sala
P
P
Alonso
L
L
Santa-María
G
G
D000818:Animals; D002245:Carbon Dioxide; D003611:Dairy Products; D005260:Female; D005511:Food Handling / Q000379:methods; D008892:Milk; D011312:Pressure; D012756:Sheep; D013696:Temperature; D014280:Triglycerides / Q000032:analysis
D014280:Triglycerides; D002245:Carbon Dioxide