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Heat Capacity of Milk Fat and of Non-Fat Dry Milk
FOREIGN TECHNOLOGY DIV WRIGHT-PATTERSON AFB OH
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It is necessary to know the specific heat capacity of milk products for many technical calculations. During a study of the heat properties of ice cream, the author determined the specific heat capacity of milk fat and non-fat dry milk. Mixing was used for measurement. To do this, a water calorimeter with silver 2-liter containers. The temperature of the water was measured by calibrated thermometers accurate to 0.001 degrees.
APPROVED FOR PUBLIC RELEASE