Physical Constants of Milk Products,

Abstract

Curves are presented which relate: milk viscosity with temperature at constant fat level (4 percent); milk heat capacity with temperature (almost no change); heat conductivity of milk with temperature (very small slope); heat conductivity of milk, cream, and butter with fat content at 0 and 20 degrees; and heat capacity of milk, cream, and butter with fat content at 0, 15, and 40 degrees. (Author)

Document Details

Document Type
Technical Report
Publication Date
Feb 29, 1972
Accession Number
AD0743680

Entities

People

  • B. Govorkov

Organizations

  • National Air and Space Intelligence Center

Tags

DTIC Thesaurus Topics

  • Conductivity
  • Heat Capacity
  • Physical Properties
  • Thermal Conductivity
  • Viscosity

Fields of Study

  • Agricultural and Food sciences

Readers

  • Fluid Dynamics.
  • Gender and Food Studies