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FACTORS 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

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