PROPERTIES OF MILK PAT. 



13 



Solid and Liquid Portions. The fat of milk being an 

 undoubted mixture has no sharply defined melting point. If 

 rapidly cooled to a low temperature it becomes solid, and melts 

 on warming at from 29-5 to 33 C. By slow cooling it does not 

 solidify as a whole, but behaves as a solution of fat of a high 

 melting point in fat of a low melting point. 



The author obtained the following figures (Table II.) by 

 allowing a sample to cool down gradually to about 25 C., and 

 separating the liquid portion from the deposited solid : 



TABLE II. PROPERTIES OF MILK FAT (Richmond). 



Pizzi has also recorded the following experiments (Table 

 III.) :- 



TABLE III. PROPERTIES OF MILK PAT (Pizzi). 



