Abstract
Thermal expansions of solid and liquid milk fat were determined by a dilatometric method. The thermal expansion of completely solid fat was independent of temperature history. Melting dilations in the range −40 to 40C were determined. Rapid cooling resulted in the highest solid fat content and rate of melting. Maximum rate of melting occurred in the range of 15–20C and was independent of temperature treatment. Stepwise cooling and tempering resulted in solid fat contents lower in the 0–20C range than those obtained with rapid cooling. Results obtained indicate that rapid cooling leads to mixed crystal formation with some lower melting constituents included in crystals melting in the 15–20C range.
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