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  • 1 Department of Food Science University of Wisconsin-Madison 53706 Madison Wisconsin USA
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Mixtures of milk fat or milk fat fractions, produced by melt crystallization, and cocoa butter were studied using isothermal calorimetry. Crystallization of cocoa butter (at 15, 20 and 25‡C) was observed, and induction time for nucleation, peak time and amount of heat produced were recorded. Melting profiles and X-ray spectra were also obtained, yielding information about extent of crystallization and type of polymorph obtained. Induction time for nucleation generally increased with increasing temperature. Peak time increased at 15‡C, but decreased at 20‡C. Amount of crystallized fat decreased with increasing level of milk fat.

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  • Impact Factor (2019): 2.731
  • Scimago Journal Rank (2019): 0.415
  • SJR Hirsch-Index (2019): 87
  • SJR Quartile Score (2019): Q3 Condensed Matter Physics
  • SJR Quartile Score (2019): Q3 Physical and Theoretical Chemistry
  • Impact Factor (2018): 2.471
  • Scimago Journal Rank (2018): 0.634
  • SJR Hirsch-Index (2018): 78
  • SJR Quartile Score (2018): Q2 Condensed Matter Physics
  • SJR Quartile Score (2018): Q2 Physical and Theoretical Chemistry

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
per Year
per Year
Founder Akadémiai Kiadó
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)