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THE CONSISTENCY OF BUTTER. IMPROVEMENT OF THE PHYSICAL QUALITY OF SUMMER BUTTER WITH SPECIAL REFERENCE TO THE FAT CONTENT OF BUTTERMILK ON THE BASIS OF CRYSTALLIZATION CURVES.

[In German. / En allemand.]

Author(s) : FREDE E., PRECHT D., PETERS K. H.

Type of article: Article

Summary

ON THE BASIS OF TESTS APPROPRIATE CREAM RIPENING TEMPERATURES FOR IMPROVING THE PHYSICAL QUALITY AND MINIMIZING THE BUTTERMILK FAT CONTENT IN SUMMER BUTTER COULD BE FOUND. IF BUTTER FROM AN EXTREMELY SOFT FAT SHALL BECOME AS FIRM AS POSSIBLE, THE CREAM HAS TO BE COOLED AFTER PASTEURIZATION. AFTER ATTAINING THE DESIRED PH VALUE (IN CASE OF SWEET CREAM BUTTER THIS FAT PHASE CAN BE OMITTED) THE CREAM HAS TO BE COOLED TO 279 K (6 DEG C). FAT CONTENT OF BUTTERMILK AND THE OILING-OFF DEGREE DECREASE WITH RISING RESISTANCE TO CUTTING. FOR SUMMER BUTTER THIS MEANS THAT WITH A WARM-COLD-COLD PROCEDURE OPTIMAL FOR SPREADABILITY THE FAT CONTENT OF BUTTERMILK AND THE OILING-OFF DEGREE ARE MINIMIZED AT THE SAME TIME.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-1542
  • Languages: German
  • Source: Milchwissenschaft - vol. 38 - n. 12
  • Publication date: 1983/12
  • Document available for consultation in the library of the IIR headquarters only.

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