Density of Cream at Low Temperatures
Open Access
- 1 February 1962
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 45 (2) , 159-163
- https://doi.org/10.3168/jds.s0022-0302(62)89359-x
Abstract
The density of cream at 0.95 and 9.85C was determined by the pycnometer method. Linear relationships were found between density and fat content, density and total solid content and density and nonfat solids content for cream containing from 20 to 50% fat. Density can be estimated from a simple linear equation based on the percentage of fat. The equation for use at 9.85C is: Density = 1.03123 - [.000770 X (milk fat percentage)].This publication has 5 references indexed in Scilit:
- The Density of Milk at Low TemperaturesJournal of Dairy Science, 1961
- Die Temperaturabhängigkeit des spezifischen Volumens von Rahm und MilchfettChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1950
- The Density of Milk Fat: Its Relation to the Accuracy of the Babcock TestJournal of Dairy Science, 1942
- Volume Changes of Fat in Cooled Cream Held at Constant TemperatureJournal of Dairy Science, 1938
- Specific Heat and the Physical State of the Fat in CreamJournal of Dairy Science, 1938