98 



MANUAL OF MILK PRODUCTS 





ing the cost of storing butter and hardening ice creams the 

 respective specific heats are also essential. 



M. Mortenson of the dairy section of the Iowa Agricultural 

 Experiment Station has recently called attention to the impor- 

 tance of the specific heat of the mix in ice cream work. Aside 

 from the question of cost of hardening, the specific heat of the 

 mix is apparently of significance in its effect on the palate, the 

 sherbets and low fat ice creams with a higher specific heat seem- 

 ingly tasting colder than ice creams carrying considerable fat 

 and accordingly having a lower specific heat. 



Specific Heats of Milk and Milk Derivatives 

 Including heat required to melt fat if this factor enters 



Value obtained from Curves, Plate V. Temperatures in Centigrade 





At 0° 



At 15° 



At 40° 



At 60° 



Whey 



0.978 

 0.94a 

 0.920 

 0.750 

 0.723 

 0.67? 

 0.606 

 0.560 

 (0.512) 

 (0.445) 



0.976 

 0.943 

 0.938 

 0.923 

 0.940 

 0.983 

 1.016 

 1.053 

 (0.527) 

 (0.467) 



0.974 

 0.952 

 0.930 

 0.899 

 0.880 

 0.852 

 0.787 

 0.721 

 0.556 

 0.500 



0.972 



Skim-milk . . 

 Whole milk . . 

 15 per cent cream 

 20 per cent cream 

 30 per cent cream 

 45 per cent cream 

 60 per cent cream 

 Butter . . . 

 Butter-fat 







0.963 

 0.918 

 0.900 

 0.886 

 0.860 

 0.793 

 0.737 

 0.580 

 0.530 



(For butter and butter-fat) 



Values in parenthesis were obtained by extrapolation, under assump- 

 tion that the specific heat is about the same in the solid and liquid states. 



Specific heat of ivhole milk. 



The samples of milk used in the tests were from the composite 

 milk delivered at the College creamery. The fat-content varied 

 from 3.4 per cent to 4.9 per cent, most samples having about 



