Specific heat data have been obtained for separated milk, whole milk, cream (15% fat content) and the fat in cream, under certain well-defined experimental conditions. With standardized techniques of sample preparation, the results were repeatable within the errors of the experimental methods employed.
An examination of the effects on the specific heat curves of milk fat of different modes of thermal treatment has provided information on the melting and solidification behaviour of the fat. The degree of dispersion of the fat in cream has been shown to be an important consideration.
My thanks are due to Miss H. R. Chapman of the Institute dairy, for supplying milk and cream samples, and to Mr J. H. Prentice and other members of the Physics department for useful discussion.