Accession Number : AD0743680

Title :   Physical Constants of Milk Products,

Corporate Author : FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO

Personal Author(s) : Govorkov,B.

Report Date : 29 FEB 1972

Pagination or Media Count : 8

Abstract : Curves are presented which relate: milk viscosity with temperature at constant fat level (4 percent); milk heat capacity with temperature (almost no change); heat conductivity of milk with temperature (very small slope); heat conductivity of milk, cream, and butter with fat content at 0 and 20 degrees; and heat capacity of milk, cream, and butter with fat content at 0, 15, and 40 degrees. (Author)

Descriptors :   (*MILK, PHYSICAL PROPERTIES), CONDENSATION, FATS, HEAT, TEMPERATURE, VISCOSITY, USSR

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE