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Specific Heat and the Physical State of the Fat in Cream

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

ABSTRACT

INTRODUCTION

The physical state and alterations in the physical state of the fat in the globules of milk and cream offer the most reasonable explanation for the profound effect of temperature on creaming, cream viscosity, foaming, churning, lipase activity, and surface tension. Many of these effects are reversible and are probably produced or influenced by the materials adsorbed on the surface of the globules when the fat is in different physical states. In order better to understand the influence of temperature on milk products, a knowledge of the physical state and alterations in the physical state of the fat in the globules is necessary. Information obtained by a study of milk-fat in mass cannot be used as indicating accurately the physical state of the fat dispersed as globules. Seeding occurring in a mass of fat will influence the crystallization of the whole mass, but in fat dispersed as globules seeding will affect only the fat in the globule in which the crystals happens to form, and will exert no direct effect on the fat in other globules.