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TEMPERATURE-INDUCED EFFECTS ON CRYSTALLIZATION BEHAVIOUR, SOLID FAT CONTENT AND THE FIRMNESS VALUES OF MILK FAT.

Author(s) : FOLEY J., BRADY J. P.

Type of article: Article

Summary

THE TEMPERATURE AT WHICH MILK FAT WAS CRYSTALLIZED INFLUENCED ITS FIRMNESS VALUES, CRYSTALLINE CONFORMATION AND THE PERCENTAGE SOLID FAT AT 278 K (5 DEG C). EXTREMELY RAPID COOLING OF MILK FAT USING LIQUID N2 (LNT) GAVE A PRODUCT WHICH, ALTHOUGH IT CONTAINED A RELATIVELY HIGH SOLID FAT CONTENT, WAS LESS FIRM AND POSSESSED A WIDER PLASTIC RANGE THAN MILK FAT CRYSTALLIZED AT 288, 278 OR 253 K (15, 5 OR -20 DEG C). POLYMORPHIC TRANSITIONS OCCURRED IN THE LNT MILK FAT WHEN IT WAS SUBSEQUENTLY HELD AT 288 K BUT NOT AT 278 K. THE PARTICULAR POLYMORPHIC MODIFICATION SEEMS TO HAVE AN IMPORTANT ROLE IN RHEOLOGICAL BEHAVIOUR. (DAIRY SCI. ABSTR., GB., 46, N 11, 1984/11, 886-887, 7802.

Details

  • Original title: TEMPERATURE-INDUCED EFFECTS ON CRYSTALLIZATION BEHAVIOUR, SOLID FAT CONTENT AND THE FIRMNESS VALUES OF MILK FAT.
  • Record ID : 1985-2516
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Dairy Res.
    vol. 51; n. 4; 579-589; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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