Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-30T00:56:28.801Z Has data issue: false hasContentIssue false
  • English
  • Français

653. A calorimetric study of milk, cream and the fat in cream

Published online by Cambridge University Press:  01 June 2009

L. W. Phipps
L. W. Phipps
Affiliation:
Physics Department, National Institute for Research in Dairying, University of Reading
Get access Rights & Permissions [Opens in a new window]

Extract

Specific heat data have been obtained for separated milk, whole milk, cream (15% fat content) and the fat in cream, under certain well-defined experimental conditions. With standardized techniques of sample preparation, the results were repeatable within the errors of the experimental methods employed.

An examination of the effects on the specific heat curves of milk fat of different modes of thermal treatment has provided information on the melting and solidification behaviour of the fat. The degree of dispersion of the fat in cream has been shown to be an important consideration.

My thanks are due to Miss H. R. Chapman of the Institute dairy, for supplying milk and cream samples, and to Mr J. H. Prentice and other members of the Physics department for useful discussion.

Type
Original Articles
Information
Journal of Dairy Research , Volume 24 , Issue 1 , February 1957 , pp. 51 - 67
Copyright
Copyright © Proprietors of Journal of Dairy Research 1957

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Mulder, H. (1953). Ned. melk- en Zuiveltijdschr. 7, 149.Google Scholar
(2)Kendall, J., Davidson, A. W. & Adler, H. (1921). J. Amer. chem. Soc. 43, 1481.CrossRefGoogle Scholar
(3)Hofgaard, K. (1938). Dilatometriske Fedstof-Undersogelser. Copenhagen: J. Jorgensen.Google Scholar
(4)Bailey, A. E. (1950). Melting and Solidification of Fats. New York: Interscience Publishers, Inc.Google Scholar
(5)Mohr, W. & Kaufmann, W. (1950). Fette u. Seif, 52, 537.CrossRefGoogle Scholar
(6)Rishoi, A. H. & Sharp, P. F. (1938). J. Dairy Sci. 21, 683.CrossRefGoogle Scholar
(7)Van Dam, W. (1915). Versl. RijkslandbProefsts., 's Grav., no. 16.Google Scholar
(8)Andersen, K. P. (1949). Beretn. Forsøgsm., Kbh., 63, 38.Google Scholar
(9)Fleischmann, W. (1902). J. Landwirtschaft. 50, 33.Google Scholar
(10)Schnorf, C. (1905). Rev. gén. Lait, 4, 313.Google Scholar
(11)Chanoz, M. & Vaillant, P. (1906). J. Physiol. Path. gén. 8, 413.Google Scholar
(12)Hammer, B. W. & Johnson, A. R. (1913). Res. Bull. la agric. Exp. Sta. no. 14.Google Scholar
(13)Bowen, J. T. (1914). Bull. U.S. Dep. Agric. no. 98.Google Scholar
(14)Rishoi, A. H. & Sharp, P. F. (1938). J. Dairy Sci. 21, 399.CrossRefGoogle Scholar
(15)Richardson, G. A. (1936). J. Dairy Sci. 19, 749.CrossRefGoogle Scholar
(16)Jack, E. L. & Brunner, J. R. (1943). J. Dairy Sci. 26, 169. (1950). J. Dairy Sci. 33, 267.CrossRefGoogle Scholar
(17)Mikhailov, I. (1949). Mol. Prom. 10, 25.Google Scholar
(18)Short, A. L. (1956). J. Soc. Dairy Tech. 9, 81.CrossRefGoogle Scholar
(19)Phipps, L. W. (1955). J. Sci. Instrum. 32, 109.CrossRefGoogle Scholar
(20)The Unit Of Heat (1950). Issued by the Royal Society.Google Scholar
(21)Mulder, H. & Kleikamp, J. H. B. (1946). Versl. RijkslandbProefsts., 's Grav., no. 51 (5) C.Google Scholar
(22)Williams, K. A. (1941). Analyst, 66, 3.CrossRefGoogle Scholar