Hostname: page-component-745bb68f8f-hvd4g Total loading time: 0 Render date: 2025-01-11T22:00:46.216Z Has data issue: false hasContentIssue false
  • English
  • Français

291. The rheology of butter. III. The effect of variation in butter-making conditions on the hardness of the butter

Published online by Cambridge University Press:  01 June 2009

R. M. Dolby
R. M. Dolby
Affiliation:
Dairy Research Institute (N.Z.), (D.S.I.R.), Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Extract

An investigation of the effect of type of pasteurizer, rate of cooling after pasteurization, temperature during holding and during churning, temperature of wash water and amount of working showed that of these factors the only one which had any marked and consistent effect on the hardness of the butter was the rate of cooling of cream after pasteurization, rapidly cooled cream yielding harder butter. The use of low temperature wash water tended to reduce the hardness of the butter but the effect was small. The other factors had no consistent effect on the hardness of the butter.

Type
Original Articles
Information
Journal of Dairy Research , Volume 12 , Issue 3 , September 1941 , pp. 344 - 349
Copyright
Copyright © Proprietors of Journal of Dairy Research 1941

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Coulter, & Combs, (1936). Tech. Bull. Minn, agric. Exp. Sta. no. 115.Google Scholar
(2)Valentine, & Sargent, (1935). N.Z. J. Sci. Tech. 16, 213.Google Scholar
(3)Scott, Blair (1938). J. Dairy Res. 9, 208.Google Scholar
(4)Dolby, (1941). J. Dairy Res. 12, 329.CrossRefGoogle Scholar
(5)Dolby, (1941). J. Dairy Res. 12, 327.Google Scholar