Thermal Studies of Milk Fat

  • J. W. Sherbon
Conference paper


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?


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.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. (1).
    Albright, L. D. 1965. The effect of dispersion on the physical state of a simple fat system. M.S. Thesis, Cornell University.Google Scholar
  2. (2).
    Bailey, A. E. 1950. Melting and Solidification of Fats. Interscience Publishers, Inc., New York.Google Scholar
  3. (3).
    Chapman, D. 1956. Infrared spectra and the polymorphism of glycerides J. Chem. Soc. 1956:55.CrossRefGoogle Scholar
  4. (4).
    Chapman, D. 1957. Infrared spectra and the polymorphism of glycerides. III. Palmitodistearins and dipalmitins. J. Chem. Soc. 1957:2715.CrossRefGoogle Scholar
  5. (5).
    Chapman, D. 1958. Infrared spectra and the polymorphism of glyceridea IV. Myristopalmitins and myristostearins. J. Chem. Soc. 1958:3186.CrossRefGoogle Scholar
  6. (6).
    Chapman, D. 1962. The polymorphism of glycerides. Chem. Rev. 62: 433.CrossRefGoogle Scholar
  7. (7).
    DeMan, J. M. 1961. Physical properties of milk fat. II. Some factors influencing crystallization. J. Dairy Res. 28:117.CrossRefGoogle Scholar
  8. (8).
    DeMan, J. M. 1963. Polymorphism in milk fat. Dairy Sci. Abst. 25: 219. (Review article).Google Scholar
  9. (9).
    Mulder, H. 1953. Melting and solidification of milk fat. Netherlands Milk & Dairy J. 7:149.Google Scholar
  10. (10).
    Rossell, J. B. 1967. Phase diagrams of triglyceride systems. Ch. 9 in Adv. in Lipid Res., Vol. 5. Paoletti and Kritchevsky, Ed. Academic Press, New York.Google Scholar
  11. (11).
    Sherbon-J. W. 1963. The physical state and thermodynamic properties of selected milk fat systems. Ph.D. Thesis, Univ. of Minnesota.Google Scholar
  12. (12).
    Sherbon, J. W. and Coulter, S. T. 1966. Solid solutions and the hardness of fatty mixtures. J. Dairy Sci. 49:1126.CrossRefGoogle Scholar
  13. (13).
    Sherbon, J. W. and Coulter, S. T. 1966. Relation between thermal properties of butter and its hardness. J. Dairy Sci. 49: 1376.CrossRefGoogle Scholar
  14. (14).
    Woodrow, I. L. and DeMan, J. M. 1967. Polymorphism in milk fat. J. Dairy Sci. 50:962. Abstr. paper read at 62nd. Annual Mtg., Amer. Dairy Sei. Assn., Ithaca, New York.Google Scholar

Copyright information

© Plenum Press 1968

Authors and Affiliations

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

Personalised recommendations