1983 1985 1987 1989 1991 1992 1993 1994 Year
Figure 3. Rise in concern over fats, cholesterols.--Fat content;
there has been considerable interest in the modification of milk fat by physical and chemical means. Economical fractionation of milk fat into oil and plastic fat fractions will facilitate an increased utilization of milk fat in many food applications, such as chocolate, confectionery and bakery products, and in developing new convenient (spreadable) and dietetic (reduced cholesterol, variable fatty acid composition) butter or butter fa1>-containing products.
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