Influence of temperature and composition on some physical properties of milk and milk concentrates. IV. Thermal expansion.

Abstract

Apparent thermal expansion measurements were carried out by dilatometry on eleven types of milk, grouped in three sets according to their fat to solids-not-fat ratio, over the temperature range of 0 degrees to 80 degrees C. Analytical expressions relating milk thermal expansion coefficients with its composition and temperature are given. These expressions predicted the thermal behaviour of samples usually within 1%. A nomogram is also presented for the direct derivation of relative integral dilatations from temperature, total solids content and fat to solids-no-fat ratio of the sample.