Pressure Temperature Phase Diagrams of Some Fat Containing Foodstuffs: Milk Cream, Milk Fat

摘要

The knowledge of the thermotropic and barotropic behaviour of food components is of high interest in many fields related to food technology. Milk fat products, being mixtures of many different lipids and non-lipidic substances, show a complex thermal behaviour, depending on the physical history of the sample. Many studies dwell on the thermal behaviour of both milk fat and cream at atmospheric or higher pressures [e.g. 3, 4]. As a part of a wider scope study on the effects of high pressures on milk fat-based products, some determinations have been carried out of the phase changes which take place in samples of cream and milk extracted fat.