Does anyone have any figures for the latent heat capacity of cream as it cools and the various fats solidify?
I'm aware that there is an effect both as cream is initially cooled and as it is aged, and that the actual make up of creams can differ, but can anyone point me towards a source of data - or even provide a rule of thum - as I've seen figures quoted that vary hugely.
I'm aware that there is an effect both as cream is initially cooled and as it is aged, and that the actual make up of creams can differ, but can anyone point me towards a source of data - or even provide a rule of thum - as I've seen figures quoted that vary hugely.
