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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
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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

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References

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