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Thermal Studies of Milk Fat

  • J. W. Sherbon
Conference paper

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?

Keywords

Thermal Method Melting Range Metastable Form Solid Solution Formation Melting Fraction 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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Copyright information

© Plenum Press 1968

Authors and Affiliations

  • J. W. Sherbon
    • 1
  1. 1.Department of Food ScienceCornell UniversityIthacaUSA

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