191. The spreading capacity of butter. I

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Abstract
1. The problem of the physical nature of spreading capacity of butter is discussed, and the advantages of methods measuring individual physical properties in absolute units are given. 2. A simple rheometer is described with which the rate of compression of cylinders of butter can be measured. A simple equation for calculating absolute (mean) viscosities from the data obtained with the apparatus is given. 3. Preliminary experiments, in which temperature control was not as exact as might be desired, nevertheless gave an effective measure of hardness. These are quoted to show the applicability of the method, but they also show the extent to which the phenomenon of “false body” occurs when butter is reworked. 4. A preliminary experiment on the work-hardening of butter is described.

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