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  1. #1
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    Yogurt Specific heat



    Hi friends,
    For a week I'm surfing internet to find a specific heat of yogurt.
    There are specific heat of most of dairy products, milk , foods and .. but I didn't find specific heat of Yogurt.

    Do any friends have source to read this parameter on it ?

    Thanks for your help in advance.

    Sincerely yours.



  2. #2
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    Re: Yogurt Specific heat

    Quote Originally Posted by A.Mortezania View Post
    Hi friends,
    For a week I'm surfing internet to find a specific heat of yogurt.
    There are specific heat of most of dairy products, milk , foods and ….. but I didn't find specific heat of Yogurt.

    Do any friends have source to read this parameter on it ?

    Thanks for your help in advance.

    Sincerely yours.
    See

    https://www.researchgate.net/publica...dairy_products

    https://www.researchgate.net/publica...dairy_products

    Scroll down and different types of yogurt are listed.

    Trouble is down to density and content this will change the product.

    ............................... @ 15degC...........@ 30degC

    Strained Yogurt...............0.540.................0.539
    Light Yogurt ...................0.571.................0.583
    Pasteurized Yogurt...........0.571.................0.593
    Extra Light Yogurt............0.584.................0.596


    also temp is a big factor

    Rob

    .
    Last edited by Rob White; 28-09-2017 at 01:27 PM.
    .. ... -. .----. - / -- --- .-. ... . / -.-. --- -.. . / --. --- --- -..

  3. #3
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    Re: Yogurt Specific heat

    Hey Rob,
    Just to make it more interesting, Is there a difference between cow's yogurt, sheep yogurt an goats yogurt and how much fat content changes the latent heat...

    Personaly? Camembert would be better ...

  4. #4
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    Re: Yogurt Specific heat

    Quote Originally Posted by chemi-cool View Post
    Hey Rob,
    Just to make it more interesting, Is there a difference between cow's yogurt, sheep yogurt an goats yogurt and how much fat content changes the latent heat...

    Personaly? Camembert would be better ...


    So many variables.
    I'm more of cheddar guy
    Rob
    .. ... -. .----. - / -- --- .-. ... . / -.-. --- -.. . / --. --- --- -..

  5. #5
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    Re: Yogurt Specific heat

    Quote Originally Posted by Rob White View Post
    See

    https://www.researchgate.net/publica...dairy_products

    https://www.researchgate.net/publica...dairy_products

    Scroll down and different types of yogurt are listed.

    Trouble is down to density and content this will change the product.

    ............................... @ 15degC...........@ 30degC

    Strained Yogurt...............0.540.................0.539
    Light Yogurt ...................0.571.................0.583
    Pasteurized Yogurt...........0.571.................0.593
    Extra Light Yogurt............0.584.................0.596


    also temp is a big factor

    Rob

    .
    First of all thank you very much for your help. "Thermal conductivity" is different with "Specific heat".
    in that source you sent , I just saw material about thermal conductivity not specific heat.

    Sincerely yours.

  6. #6
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    Re: Yogurt Specific heat

    Have a look here...
    https://www.google.co.uk/url?sa=t&so...vMVAZNAC8MwU4u

    Download the pdf file and search for "cp", formulae for specific heat.
    Brian - Newton Abbot, Devon, UK
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