ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The stability of partially hydrogenated cottonseed oil in skim milk emulsion depended on the fat content and on the addition of emulsifier, being stable up to 50% fat. The thermal dilatation and the solid to liquid fat ratio were considerably affected by the fat content and the precooling treatment applied prior to dilatation. The total thermal dilatation, from 0 to 45°C, and the dilatation maxima increased with high fat content. Lower precooling temperature caused higher total dilatation, while longer precooling period led to high solid to liquid fat ratio up to 38°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00845.x