Analytical Methods: Differential Scanning Calorimetry

Peng Zhou, T. P. Labuza

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Scopus citations

Abstract

Differential scanning calorimetry (DSC) is one of the most useful analytical tools to investigate the thermal properties and phase/state changes of dairy ingredients and related products. The major application of DSC in the dairy area is to determine the phase transitions of dairy ingredients or products during processing and storage, which include the glass transition and crystallization of lactose, the crystallization and melting of milk fat, the glass transition temperature (Tg) and denaturation of dairy proteins, and the physical state of water molecules interacting with dairy proteins. Information obtained through DSC can assist in understanding the physical and chemical stability of dairy components.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Dairy Sciences
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages256-263
Number of pages8
ISBN (Electronic)9780123744029
ISBN (Print)9780123744074
DOIs
StatePublished - Jan 1 2011

Keywords

  • Crystallization
  • Dairy
  • Denaturation
  • Differential scanning calorimetry
  • Fat
  • Glass transition
  • Lactose
  • Melting
  • Phase transition
  • Physical state
  • Protein
  • Stability
  • Water

Fingerprint Dive into the research topics of 'Analytical Methods: Differential Scanning Calorimetry'. Together they form a unique fingerprint.

Cite this