![]() The milk can also be fermented for 36–48 hours, the oil removed, and the cream heated to remove any remaining oil. Producing it from coconut milk involves grating the coconut and mixing it with water, then squeezing out the oil. VCO can also be extracted from fresh meat by grating and drying it to a moisture content of 10–12%, then using a manual press to extract the oil. Producing it from the fresh meat involves either wet-milling or drying the residue, and using a screw press to extract the oil. Virgin coconut oil (VCO) can be produced from fresh coconut milk, meat, or residue. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130–150 ☌ (266–302 ☏) and adding salt or citric acid. They then refine the oil to remove certain free fatty acids to reduce susceptibility to rancidification. Ĭonventional coconut oil processors use hexane as a solvent to extract up to 10% more oil than produced with just rotary mills and expellers. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields. Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil-making process. The mash is of poor quality for human consumption and is instead fed to ruminants there is no process to extract protein from the mash. The copra is pressed or dissolved with solvents, producing the coconut oil and a high- protein, high- fiber mash. Dry process ĭry processing requires that the meat be extracted from the shell and dried using fire, sunlight, or kilns to create copra. Wet processes also require investment of equipment and energy, incurring high capital and operating costs. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10–15% lower yield, even taking into account the losses due to spoilage and pests with dry processing. Modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, steam distillation, or some combination thereof. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical. The more problematic step is breaking up the emulsion to recover the oil. The proteins in the coconut milk create an emulsion of oil and water. The all-wet process uses coconut milk extracted from raw coconut rather than dried copra. ![]() The process also produces latik (curds), used as a garnish in Filipino desserts. Traditional ( lana) extraction directly from the milk in the Philippines.
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