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Dilatometric Studies of Milk Fat^1,2,

Department of Dairy Technology, The Ohio Agricultural Experiment Station, Columbus, Ohio

ABSTRACT

Dilatometry as utilized in fat research is a method for studying the proportion of solid to liquid phases in the fat system at different temperatures. It is based on the change in specific volume which occurs when a fat transists from a solid to the liquid state (1–4, 6). The procedure which one may follow to solidify or condition the fat influences greatly the subsequent readings and results. In the case of milk fat, this has been confirmed repeatedly by the work of Van Dam (13, 14), Rishoi and Sharp (12), Mulder (10), Mulder and Klomp (11), Hannewijk and Haighton (7), De Man and Wood (5), and others. Since there are many fat-conditioning procedures, results obtained by workers using different methods are difficult to compare and evaluate.

After a study of vegetable and animal fats ather than milk fat, the Fat Analysis Committee of the American Oil Chemists' Society (1) suggested a Standard fat-temperature-conditioning procedure for dilatometry determinations. Literature reveals no report on a similar standard procedure for milk fat. Therefore, it appeared desirable to investigate such a procedure.

¹ Technical Paper 9–60, Department of Dairy Technology. The Agricultural Experiment Station. Journal Article 43–60.

² A report of work done under contract with the U. S. Department of Agriculture and authorized by the Research and Marketing Act of 1946. The contract is being supervised by the Eastern Utilization Research and Development Division of the Agricultural Research Service.