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Thermal and Structural Behavior of Milk Fat. 1. Unstable Species of Anhydrous Milk Fat

✍ Scribed by C. Lopez; F. Lavigne; P. Lesieur; C. Bourgaux; M. Ollivon

Book ID
117974900
Publisher
American Dairy Science Association
Year
2001
Tongue
English
Weight
496 KB
Volume
84
Category
Article
ISSN
0022-0302

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The thermal and structural properties of unstable varieties of triacylglycerols (TGs) crystallizing in milk fat globules of cream are examined in the range -8- +50 degrees C using a new instrument allowing simultaneously time-resolved synchrotron X-ray diffraction at both wide and small angles as a