ShareFACTORS INFLUENCING THE CUTTING OF BUTTER.
[In German. / En allemand.]
Author(s) : WARMUTH E.
Type of article: Article
Summary
THE TEMPERATURE DURING CHURNING HAS A SIGNIFICANT EFFECT ON BUTTER HARDNESS. THE OPTIMUM TEMPERATURE IS 2 TO 3 K ABOVE THE MELTING TEMPERATURE AND MUST NOT BE LOWER THAN THE MELTING POINT. THE TEMPERATURES OF THE VARIOUS COOLING PHASES ALSO PLAY AN IMPORTANT ROLE. (Bibliogr. int. CDIUPA, FR., 90-260682.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1991-0718
- Languages: German
- Source: Lebensm.ind. Milchwirtsch. - vol. 111 - n. 21
- Publication date: 1990
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Cream; Butter; Chilling; Dairy product
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- Author(s) : CHAUDHARI S. M.
- Date : 1982
- Languages : English
- Source: Gujarat agric. Univ. Res. J. - vol. 8 - n. 1
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- Author(s) : DONATI L.
- Date : 1984
- Languages : Italian
- Source: Ind. Latte - vol. 9 - n. 2
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- Author(s) : PRECHT D.
- Date : 1981
- Languages : German
- Source: Molk.-Ztg. Welt Milch - vol. 35 - n. 26
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- Author(s) : MAJER DE FARIA M. C.
- Date : 1982
- Languages : Portuguese
- Source: Rev. port. Frio - vol. 6 - n. 20
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- Author(s) : ECALARD J. P.
- Date : 1983
- Languages : French
- Source: Rev. gén. Froid - vol. 73 - n. 5
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