A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator

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.