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The Relation Between the Degree of Solidification of Fat in Cream and its Churning Time. I. Measurement of the Degree of Solidification

Division of Dairy Industry, University of California

ABSTRACT

A calorimetric method is described for measuring the specific heat and heat of melting of milk fat in cream.

The specific heat of skim milk was found when measured to range from 0.943 at 0° C. and 0.963 at 60° C.

Milk fat in cream was found to have a specific heat of 0.5.

The heat of melting one gram of milk fat between –10° C. and 60° C. was measured at 19.5 calories.

Typical values for the percentage of solid fat in cream at various temperatures are given. These vary according to the temperature of the cream and the length of time it was held at that temperature.