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Physical Properties of Milk Fat¹

Department of Dairy Science, University of Alberta, Edmonton, Canada

ABSTRACT

At temperatures between those at which it is completely liquid, about 37 C, and completely-solid, about —40 C, milk fat is a mixture of solid and liquid phases. Because of the great complexity of milk fat, both in terms of fatty acid composition and glyceride structure, the crystallization of milk fat is an involved process that may lead to end products differing in physical properties. As many technological processes in the dairy industry are carried out at temperatures that influence the nature and properties of the resulting product, a knowledge of the relationships existing between chemical composition of the fat and the physical properties of the partly crystallized fat will enable us to modify these processes and the equipment in such a way as to give end products with the most desirable properties.

There is a direct relationship between chemical composition, physical structure, and physical properties of fats. Any increase in our knowledge of the physical properties of milk fat will depend greatly on developments in the field of milk fat chemistry.

¹ Invitational paper presented at the 59th Annual Meeting of the American Dairy Science Association, June, 1964, University of Arizona, Tucson.