Thermophysical and Rheological Properties of Foods: Milk, Milk Products and Semiproducts.

Author(s) : HOUSKA M., ADAM M., CELBA J., HAVLÍCEK Z., JESCHKE J., KUBESOVÁ A., NEUMANNOVÁ J., POKORNÝ D., SESTÁK J., SRÁMEK P.

Type of monograph: Book

Summary

The book presents a survey of critically evaluated data of conductivity, thermal diffusivity, specific heat, specific enthalpy, density and rheological properties of raw cow milk, skimmed milk, butter, milk fat and various sorts of cheeses. Temperature ranges for chilled and frozen foods are covered.

Details

Original title: Thermophysical and Rheological Properties of Foods: Milk, Milk Products and Semiproducts.
Record ID : 1999-2642
Languages: English
Publication: Institute of Agricultural and Food Information, Food Research Institute - Czech (republic)/Czech (republic)
Edition statement: ed. 1
Publication date: 1994
Collection:
ISBN: 8085120488
Notes:
1st English edition.
Document available for consultation in the library of the IIR headquarters only.

Links

See also: Thermophysical and Rheological Properties of Foods: Meat, Meat Products and Semiproducts.

Indexing

Themes: Food engineering;
Milk and dairy products
Keywords: Thermal property; Rheological property; Cream; Calculation; Butter; Milk; Chilling; Protein; Physical property; Drying; Dairy product; Fermentation; Whey; Freezing; Fromage frais; Cheese; Lactic acid