HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Vasic, J. Articles by deMan, J. M. Search for Related Content PubMed PubMed Citation Articles by Vasic, J. Articles by deMan, J. M.

Effect of Temperature History on the Solid Fat Content of Milk Fat¹

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

ABSTRACT

Thermal expansions of solid and liquid milk fat were determined by a dilatometric method. The thermal expansion of completely solid fat was independent of temperature history. Melting dilations in the range –40 to 40 C were determined. Rapid cooling resulted in the highest solid fat content and rate of melting. Maximum rate of melting occurred in the range of 15–20 C and was independent of temperature treatment. Stepwise cooling and tempering resulted in solid fat contents lower in the 0–20 C range than those obtained with rapid cooling. Results obtained indicate that rapid cooling leads to mixed crystal formation with some lower melting constituents included in crystals melting in the 15–20 C range.

¹ Financial support for this work was received from the National Research Council of Canada.

² Permanent address: Telmoloski Fakultet, University of Novi-Sad, Yugoslavia.