Size-based fractionation of natural milk fat globules was investigate. A two-stage centrifugal separation method was employed in all studies. Depending upon the level and combination of the independent variables, D[4,3] of the fractionated cream ranged from 1.32 to 5.2 μm. Fat yield in the cream with smallest (1.32 μm) and largest (5.2 μm) average fat globule size was 9% (w/w) and 39% (w/w), respectively. The fat content of the cream with the smallest and largest average fat globule size was 33.6% (w/w) and 32.75% (w/w), respectively. The Zeta potential of all milk fractions and creams ranged from 12.4 to 16.45 mV. An increase in feed rate and a decrease in rotational speed reduced the fractionating performance of the modified cream separator. The smaller upper separating cone helped concentrate the bigger fat globules in the cream.

研究了基于大小的天然乳脂肪球分级分离。所有研究均采用两级离心分离方法。根据自变量的水平和组合，分馏奶油的 D[4,3] 范围从 1.32 到 5.2 μm。具有最小 (1.32 μm) 和最大 (5.2 μm) 平均脂肪球尺寸的奶油中的脂肪产量分别为 9% (w/w) 和 39% (w/w)。具有最小和最大平均脂肪球尺寸的奶油的脂肪含量分别为 33.6% (w/w) 和 32.75% (w/w)。所有牛奶成分和奶油的 Zeta 电位范围为 12.4 到 16.45 mV。进料速率的增加和旋转速度的降低降低了改进的奶油分离器的分馏性能。较小的上部分离锥有助于将较大的脂肪球集中在奶油中。