Spreadability and Hardness of Butter. II. Some Factors Affecting Spreadability and Hardness
Open Access
- 1 July 1957
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 40 (7) , 839-846
- https://doi.org/10.3168/jds.s0022-0302(57)94561-7
Abstract
Cream storage temperature, butter storage temperature, and printing procedure had the greatest effect on the spreadability and hardness of butter. A high cream storage temperature (above 48[degree]F) after pasteurization and a low butter storage temperature (below 25[degree]F) markedly improved the body characteristics of butter. It was also found that printing tends to rework butter. Printed butter was more spreadable than unprinted butter even after 14 days" storage at 36[degree]F.This publication has 3 references indexed in Scilit:
- Spreadability and Hardness of Butter. I. Development of an Instrument for Measuring SpreadabilityJournal of Dairy Science, 1957
- 539. The effect of temperature treatment of cream before churning on the consistency of butterJournal of Dairy Research, 1954
- 291. The rheology of butter. III. The effect of variation in butter-making conditions on the hardness of the butterJournal of Dairy Research, 1941