الفهرس 
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Abstract
Milk fat lacks certain physical and functional properties limiting its utilization in food products. Many functionality problems and seasonal variations of milk fat may be overcome by separating it into liquid and solid fractions (by commercial tirtiaux process). These fractions differ markedly from one to another in the chemical and physical properties and offer an opportunity to increase the functionality of milk fat in many applications.
Experiments described in this thesis investigated the chemical and physical properties of intact anhydrous milk fat and its fractions (low melting fraction and very high melting fraction) obtained from a commercial Tirtiaux process. Suitability of these fractions as cream substitute in ice cream manufacture and the effect of milk fat fractions on the physical and sensory properties of ice cream were also investigated.