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Journal of Dairy Science Vol. 35 No. 12 1125-1129
© 1952 by American Dairy Science Association ®
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The Thermal Behavior of Milk Fat in Rapidly Cooled Cream

A. H. Rishoi

Research Department, Cherry-Burrell Corporation, Chicago, Illinois

ABSTRACT

Conclusions: Representative values of heat of solidification liberated by milk fat in winter cream cooled rapidly from ca. 30° C. to various temperatures were found to be as follows:






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Copyright © 1952 by the American Dairy Science Association ®.