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Some Recent Research on Thermal Properties of Milk Fat Systems

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Analytical Calorimetry

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Abstract

In the first symposium on analytical calorimetry, there were two papers on the thermal properties of milk fat (22, 32). At that time, differential scanning calorimetry was just beginning to be in wide spread use. In these papers, attention was focused on the heat capacities and heats of fusion of the fat and on the influence of thermal history of the fat upon melting phenomena. Progress in relating thermal phenomena to fat composition was just beginning. Since then, the thrust of research has been towards refinement of techniques, behaviour of various fractions of milk fat, and the influence of specific components upon the overall thermogram.

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Author information

Authors and Affiliations

  1. Department of Food Science, Cornell University, Ithaca, New York, 14850, USA

    J. W. Sherbon

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  1. J. W. Sherbon
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Editor information

Editors and Affiliations

  1. Polymer Science and Engineering, University of Massachusetts, Amherst, Massachusetts, USA

    Roger S. Porter (Head) (Head)

  2. Department of Chemistry and Institute of Materials Science, University of Connecticut, Storrs, Connecticut, USA

    Julian F. Johnson

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© 1974 Springer Science+Business Media New York

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Sherbon, J.W. (1974). Some Recent Research on Thermal Properties of Milk Fat Systems. In: Porter, R.S., Johnson, J.F. (eds) Analytical Calorimetry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-4509-2_50

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  • DOI: https://doi.org/10.1007/978-1-4757-4509-2_50

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-4511-5

  • Online ISBN: 978-1-4757-4509-2

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