ShareA SIMPLE CRYOSCOPIC METHOD FOR THE PREDICTION OF WATER ACTIVITY IN BUTTER.
Author(s) : WOLFSCHOON-POMBO A.
Type of article: Article
Summary
THE AUTHOR PRESENTS THE METHODS OF MEASUREMENT. WATER ACTIVITY VALUES OF SALTED AND UNSALTED BUTTER WERE CALCULATED AND FOUND TO RANGE FROM 0.925 TO 0.995 WATER ACTIVITY UNITS, RESPECTIVELY. COMPARATIVE WATER ACTIVITY DETERMINATIONS (CRYOSCOPY VS HYGROMETER) IN 6 UNSALTED BUTTER SAMPLES SHOWED THAT THE MEAN DIFFERENCE BETWEEN THE METHODS WAS 0.017 WATER ACTIVITY UNITS. WATER ACTIVITY IN BUTTER DEPENDS MAINLY ON MOISTURE AND SALT CONTENT OF THE SAMPLE.
Details
- Original title: A SIMPLE CRYOSCOPIC METHOD FOR THE PREDICTION OF WATER ACTIVITY IN BUTTER.
- Record ID : 1991-2658
- Languages: English
- Source: Milchwissenschaft - vol. 46 - n. 2
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Freezing temperature; Butter; Measurement; Water activity
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