Direct measurement of phase transitions in milk fat during cooling of cream - A low-field NMR approach

International Dairy Journal

Volumn 15, Issue 10, 2005, Pages 1056-1063

  Bertram, Hanne Christine ^a   Wiking, Lars ^a   Nielsen, Jacob Holm ^a   Andersen, Henrik J ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Crystallization; Fat globules; Milk; Saturated fatty acids; T2 relaxation

Indexed keywords

COOLING; CRYSTALLIZATION; DAIRY PRODUCTS; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OILS AND FATS; PRINCIPAL COMPONENT ANALYSIS;

CREAMS; FAT GLOBULES; LIQUID FATS; RELAXATION DECAY;

PHASE TRANSITIONS;

EID: 20444386955     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.10.005     Document Type: Article

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