Calorimetric Studies of Milk Fat by Differential Thermal Analysis

  • Robert A. Yoncoskie
Conference paper


The heat of melting and heat capacities of milk fat were determined with a differential thermal analysis calorimeter. Heat of melting values varied from 20.4 cal/g (average value) to 25.1 cal/g (average value) depending on tempering conditions. Heat capacity values were.423 cal/g/°C (average value) at -43C and.521 cal/g/°C (average value) at 70C.


Heat Capacity Palmitic Acid Benzoic Acid Lauric Acid Calibration Coefficient 
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Copyright information

© Plenum Press 1968

Authors and Affiliations

  • Robert A. Yoncoskie
    • 1
  1. 1.Dairy Products LaboratoryEastern Utilization Research and Development Division, U. S. Department of AgricultureUSA

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