Thermal Studies of Milk Fat

Sherbon, J. W.

doi:10.1007/978-1-4757-0001-5_22

Thermal Studies of Milk Fat

J. W. Sherbon³

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Abstract

The study of the solidification and melting of fats by thermal methods can be fascinating. It seems there is always one more factor that should have been considered after the experiment is finished. If you added an antioxidant to the fat to preserve it, did you determine the effect the added compound had on the crystallization of the fat? How do you know that the solid phase on which you just finished composition studies was completely free from adhering or entrapped liquid phase?

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References

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Authors and Affiliations

Department of Food Science, Cornell University, Ithaca, New York, 14850, USA
J. W. Sherbon

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J. W. Sherbon
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Editors and Affiliations

Polymer Science and Engineering Program, University of Massachusetts, Amherst, Massachusetts, USA
Roger S. Porter (Head) (Head)
Department of Chemistry, University of Connecticut, Storrs, Connecticut, USA
Julian F. Johnson

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Sherbon, J.W. (1968). Thermal Studies of Milk Fat. In: Porter, R.S., Johnson, J.F. (eds) Analytical Calorimetry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-0001-5_22

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DOI: https://doi.org/10.1007/978-1-4757-0001-5_22
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-0003-9
Online ISBN: 978-1-4757-0001-5
eBook Packages: Springer Book Archive

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