Accession Number:

AD0743680

Title:

Physical Constants of Milk Products,

Descriptive Note:

Corporate Author:

FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OHIO

Personal Author(s):

Report Date:

1972-02-29

Pagination or Media Count:

8.0

Abstract:

Curves are presented which relate milk viscosity with temperature at constant fat level 4 percent milk heat capacity with temperature almost no change heat conductivity of milk with temperature very small slope heat conductivity of milk, cream, and butter with fat content at 0 and 20 degrees and heat capacity of milk, cream, and butter with fat content at 0, 15, and 40 degrees. Author

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE