653. A calorimetric study of milk, cream and the fat in cream

Autor:	L. W. Phipps
Rok vydání:	1957
Předmět:	Whole milk food.ingredient food Specific heat Fat content Milk fat Skimmed milk Animal Science and Zoology General Medicine Food science Experimental methods Food Science Mathematics
Zdroj:	Journal of Dairy Research. 24:51-67
ISSN:	1469-7629 0022-0299
DOI:	10.1017/s0022029900008529
Popis:	Specific heat data have been obtained for separated milk, whole milk, cream (15% fat content) and the fat in cream, under certain well-defined experimental conditions. With standardized techniques of sample preparation, the results were repeatable within the errors of the experimental methods employed.An examination of the effects on the specific heat curves of milk fat of different modes of thermal treatment has provided information on the melting and solidification behaviour of the fat. The degree of dispersion of the fat in cream has been shown to be an important consideration.My thanks are due to Miss H. R. Chapman of the Institute dairy, for supplying milk and cream samples, and to Mr J. H. Prentice and other members of the Physics department for useful discussion.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c6eb3e7a4ee73dd0db2a8189a61983b9 https://doi.org/10.1017/s0022029900008529 Zobrazit plný text záznamu