Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing. Amongst the changes in the crystallization nature under the influence of ultrasound are the decrease in the crystallization temperature and the increase in the melting enthalpy of the anhydrous milk fat samples. The increase is ∼30% at 20 min of isothermal crystallization and is presumably explained by the additional formation of β'-form crystals from the melt. The parameters of the Avrami equation applied to the description of experimental data show an increase in the crystallization rate in samples with ultrasonic treatment and a change in the dimension of crystallization with a change in melting temperature.

核磁共振弛豫和差示扫描量热法 (DSC) 方法用于研究从牛奶中获得并经过超声波 (US) 处理的无水乳脂 (AMF) 的结晶。在超声波的影响下结晶性质的变化包括结晶温度的降低和无水乳脂肪样品的熔化焓的增加。在等温结晶 20 分钟时增加了约 30%，这可能是由于熔体中额外形成了 β' 型晶体。应用于描述实验数据的 Avrami 方程的参数表明，超声处理样品的结晶速率增加，结晶尺寸随熔化温度的变化而变化。