HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Rishoi, H. Articles by Sharp, P. F. Search for Related Content PubMed Articles by Rishoi, H. Articles by Sharp, P. F.

Volume Changes of Fat in Cooled Cream Held at Constant Temperature

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Introduction

The increase in the specific gravity of milk when held cold at a constant temperature has been observed by Schröder (4), Toyonaga (6), and many others (2). Toyonaga explained the increase as due to the solidification of the fat. Attention has recently been called to the influence of the physical state of the fat on the specific gravity determination (5). The evidence is clear that a shrinkage in volume occurs at constant temperature when milk or cream is cooled quickly and held at temperatures which induce fat crystallization. Because of the much greater lag in phase change of fat globules, the time required for fat in mass to crystallize gives little information as to the time required for fat globules in milk or cream to crystallize. A study of the change in physical state of the fat as indicated by specific heat determinations indicated that about 4 hours were required for the physical state to approximate the equilibrium value (3).