In this study, the effect of diverse thermal treatments on the physical characteristics of anhydrous milk fat was monitored with the use of scanning calorimetry, firmness analysis, electron microscopy and image analysis. The optimal properties of milk fat were achieved for the thermal treatment taking into account its composition as well as melting and solidification points of the main triacylglycerol fractions (temperatures: 6/20.5/14 °C). Unfavourable results were obtained for the one‐stage system (10 °C/13 h). These results may be helpful in optimising parameters of milk fat crystallisation in high‐fat products, and the fractal analysis has proven to be useful in the evaluation of fat crystallisation.

中文翻译：

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模型热处理条件对乳脂选择特性的影响

在这项研究中，使用扫描量热法，硬度分析，电子显微镜和图像分析监测了各种热处理对无水乳脂物理特性的影响。考虑到乳脂的组成以及主要的三酰基甘油馏分的熔点和凝固点（温度：6 / 20.5 / 14°C），可以实现热处理的乳脂的最佳性能。单级系统（10°C / 13 h）获得了不利的结果。这些结果可能有助于优化高脂产品中乳脂结晶的参数，分形分析已被证明可用于评估脂结晶。