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Application of the results to practical buttermaking
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Abbott 14 alfalfa beams to sag BODY AND TEXTURE body of butter butter churned butter graded butter washed buttermaker churned at 10°C churning temperature cold wash water comparisons continuous fat phase cork borer Coulter and Hill cream cooled cream held overnight cream not held creameries crumbly butter defect Effect of Variation Excessive cooling fat crystals fat globules ﬁrm free fat glycerides graded as crumbly grams seconds grams hardness and slicing hardness slicing hardness Hildesheim inﬂuence liquid fat low temperature low.temperature wash water lower the temperature manufacture minutes minutes minutes Mohr and Oldenburg normal churning overworking perature rate of sag sag 5 millimeters seconds grams seconds series under date shown in Figure slicing hardness slicing spread butter cubes spreadability spreading quality standing.up properties Storgard 11 summer butter surface cooler TEXTURE OF BUTTER trier 50 ture volatile fatty acids washed at 10°C washed with water winter butter Wode