Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-26T19:58:14.329Z Has data issue: false hasContentIssue false
  • English
  • Français

Physical properties of milk fat: II. Some factors influencing crystallization

Published online by Cambridge University Press:  01 June 2009

J. M. de Man
J. M. de Man
Affiliation:
Department of Dairy Science, University of Alberta, Edmonton, Canada
Get access Rights & Permissions [Opens in a new window]

Summary

The crystal habit of milk fat is determined by the cooling procedure employed and is changed markedly by interesterification (randomization) of the fat. X-ray diffraction analysis indicated that slowly cooled milk fat occurs in both beta prime and beta modifications, whereas in rapidly cooled milk fat, evidence for the beta prime modification only was obtained. The long spacing was greatly increased by interesterification, especially when the fat was slowly cooled. The presence or absence of certain high melting glyceride fractions greatly influenced solid fat content, softening point and hardness of milk fat.

Type
Original Articles
Information
Journal of Dairy Research , Volume 28 , Issue 2 , June 1961 , pp. 117 - 122
Copyright
Copyright © Proprietors of Journal of Dairy Research 1961

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

Becker, E. (1959). Fette, Seifen, Anstrichmitt. 61, 1040.CrossRefGoogle Scholar
De Man, J. M. & Wood, F. W. (1959). Proc. XVth Int. Dairy Congr. 2, 1010.Google Scholar
De Man, J. M. (1961). J. Dairy Res. 28, 81.CrossRefGoogle Scholar
Hoerr, C. W. & Waugh, D. F. (1955). J. Amer. Oil Chem. Soc. 32, 37.CrossRefGoogle Scholar
Lutton, E. S. (1948). J. Amer. chem. Soc. 70, 248.CrossRefGoogle Scholar
Mulder, H. (1953). Neth. Milk Dairy J. 1, 149.Google Scholar
Thomas, A. (1950). Thesis, University of Minnesota.Google Scholar