289. The rheology of butter: I. Methods of measuring the hardness of butter

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Abstract
Trials with the Scott Blair apparatus for measuring hardness of butter by compression of a cylindrical sample showed a lack of reproducibility due to splitting or crumbling of the sample. Investigation of alternative methods led to the development of an apparatus in which the resistance of butter to cutting by a wire is measured. The method gives results which are in general agreement with those obtained with the Scott Blair apparatus, but are much more reproducible. The effect of wire diameter and thickness of block of butter have been determined, and conditions for temperature control of the sample before and during the determination have been investigated.

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