Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate.

@article{Lopez2005ThermalAS,
  title={Thermal and structural behavior of anhydrous milk fat. 3. Influence of cooling rate.},
  author={Christelle Lopez and Pierre Lesieur and Claudie Bourgaux and Michel Ollivon},
  journal={Journal of dairy science},
  year={2005},
  volume={88 2},
  pages={511-26}
}
The crystallization behavior of anhydrous milk fat has been examined with a new instrument coupling time-resolved synchrotron x-ray diffraction as a function of temperature (XRDT) at both small and wide angles and high-sensitivity differential scanning calorimetry. Crystallizations were monitored at cooling rates of 3 and 1 degrees C/ min from 60 to -10 degrees C to determine the triacylglycerol organizations formed. Simultaneous thermal analysis permitted the correlation of the formation… CONTINUE READING