Australian milkfat survey - Physical properties

Australian Journal of Dairy Technology

Volumn 51, Issue 2, 1996, Pages 114-116

  Papalois, M ^a   Leach, F W ^a   Dungey, S ^a   Yep, Y L ^a   Versteeg, C ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030510476     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Barnicoat, C.R. (1944), The softening point of fats Analyst, 69, 176-8.
2. Black, R.G. (1985), Fatty acid composition of Victorian milkfat. The Dairy Technologist. February, 48-52.
3. Cox, G.A. and McDowall, F.H. (1948), The properties of New Zealand butters and butterfats. The J. of Dairy Research. Vol. 15, No. 3, 377-86.
4. Knightbridge, J.P. and Black, R.G. (1978), The variation in firmness of Victorian butters. Aust. J. of Dairy Technol. V33(1-4), 14-18.
5. MacGibbon, A.K.H. and McLennan, W.D. (1987). Hardness of New Zealand patted butter: seasonal and regional variations. New Zealand J. of Dairy Sci. and Technol. 22, 143-56.
6. McDowall, F.H. (1953), The properties of New Zealand butters and butterfats. The J. of Dairy Research. Vol. 20, No. 1, 101-7.
7. Parodi, P.W. (1972), Observations on the variation in fatty acid composition of milkfat. Aust. J. of Dairy Technol, 27 (3), 90-4.
8. Parodi, P.W. and Dunstan, R.J. (1971), The relationship between the fatty acid composition, the softening point and the refractive index of milkfat. Aust. J. of Dairy Technol, 26 (1), 29-32.