Accession Number : AD0744175

Title :   Specific Heat of Butter and Milk Fat at Above and Negative Temperatures,

Corporate Author : FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO

Personal Author(s) : Olenev,Yu.

Report Date : 15 MAR 1972

Pagination or Media Count : 12

Abstract : For the computation of amount of cold for freezing butter and of heat for its thawing it is necessary to know the specific heat of butter. In the butter-producing industry during past years, butter production by line production and homemaking methods has increased. In their chemical composition these kinds of butter differ from butter of conventional production by a larger content of albumin, and homemaking butter also by greater water content. With respect to salted butter, there exists only individual data by Perlik, who investigated butter with increased salt content. In 1957, the thermal characteristics of various kins of butter and of milk fat were investigated in the VNIKhI (All-Union Research Institute of the Refrigeration Industry) at positive and negative temperatures. (Author)

Descriptors :   (*MILK FAT, THERMAL PROPERTIES), MILK, PRODUCTION, INDUSTRIES, FOOD, FREEZING, TEMPERATURE, USSR

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE