Measurement and data interpretation of the freezing point depression of milks

Journal of Food Engineering

Volumn 30, Issue 1-2, 1996, Pages 239-253

  Chen, Ping ^a   Chen, Xiao Dong ^a   Free, Kevin W ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0011242899     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0260-8774(96)00047-7     Document Type: Article

References (18)

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3. BSI (1988). British standard method for determination of the freezing-point depression of milk, BS 3095. British Standard Institution.
4. Chen, C. S. (1986). Effective molecular weight of aqueous solutions and liquid foods calculated from the freezing point depression, J. Food Sci., 51(6), 1537-1539, 1553.
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12. Riedel, L. (1977). Enthalpy determinations of food. Chem. Mikrobiol. Technol. Lebensm., 5(4), 118-127.
13. Schwartzberg, H. G. (1976). Effective heat capacities for the freezing and thawing of food. J. Food Sci., 41, 152-156.
14. Slade, L., Levine, H. & Finley, J. W. (1988). Protein-water interactions: water as a plasticizer of Glutinand and other protein polymers. In Protein Quality and the Effects of Processing, eds R. D. Phillips & J. W. Finley. Marcel Dekker, New York, pp. 9-124.
15. Snoeren, T. H. M., Brinkhuis, J. A., Damman, A. J. & Klok, H. J. (1984). Viscosity and age-thickening of skim-milk concentrate. Netherlands Milk Dairy Journal, 38, 43-53.
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