EFFECT OF COW DRY BUTTER OIL FRACTIONATON ON FATTY ACIDS

Fractionation of cow butter oil using dry crystallization method at different temperatures 20,25 and30C for four different fractions : the solid fraction at 30,25 and 20C and liquid fraction at 20C. Changes in fatty acids composition using a gas chromatograph were investigated. The results showed a rise in mono and poly unsaturated fatty acids in liquid fraction compared to solid fractions. The highest amount of these acids was observed in liquid fraction at 20C
(36.88%), whereas the lowest amount was found in solid fractions at 30C (26.33%), compared to the original butter oil (32.32%).The lowest amount in long chain saturated fatty acid was found in liquid fraction at 20C (49.51%) compared to the solid fractions at 30C (63.35%) and original butter oil (55.54%).The short chain saturated fatty acids (C4-C10) were increased from 11.94% in the original butter oil to 13.37% in the liquid fraction, while C4-C10 in the solid fractions at 25c was decreased to 10.05%.