Abstract
Anhydrous butter fat was crystallised on a laboratory scale. The crystalliser consisted of a stirred glass vessel in a micro-processor controlled cooling bath. A slow paddle agitator was used to enhance heat transfer in order to eliminate temperature gradients which would cause heterogenous subcooling.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Grönlund, B., Heikonen, M., Moisio, T. (1986). Monitoring of Fat Crystallisation. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_190
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DOI: https://doi.org/10.1007/978-94-009-3733-8_190
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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