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INFLUENCE OF OPTIMAL CREAM TREATMENT ON BUTTER CONSISTENCY.

[In German. / En allemand.]

Author(s) : PRECHT D.

Type of article: Article

Summary

PROCEDURES FOR SOFTENING HARD FAT IN CREAM BY COLD/WARM/COLD TREATMENT FOR MORE THAN 2 H AT 279 K (6 DEG C), MORE THAN 2 H AT 292-297 K (19-24 DEG C), AND FINALLY AT 286-289 K (13-16 DEG C) ; AND FOR HARDENING SOFT FAT IN CREAM BY WARM/COLD/COLD TREATMENT FOR MORE THAN 2 H AT 295-297 K (22-24 DEG C), MORE THAN 2 H AT 279 K, AND FINALLY AT 283-285 K (10-12 DEG C) ARE DESCRIBED AND ILLUSTRATED BY PHOTOMICROGRAPHS OF CREAM FAT GLOBULES. (DAIRY SCI. ABSTR., GB., 44, N.7, 1982/07, 513, 4546.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-0640
  • Languages: German
  • Source: Molk.-Ztg. Welt Milch - vol. 35 - n. 26
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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