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Assessment of results for butter



Assessment of results for butter



Maelkeritidende 99(24): 556-557



Sensory evaluation of 140 butter samples was carried out at the Danish National Dairy Exhibition, Herning, 1986. Compared with results from 1985, av. overall quality (appearance, flavour/aroma and texture) was 0.55 points lower. The main quality defects were acidic and off-flavours, open and cracked texture. Unsalted bulk butter had the highest overall quality score.

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Accession: 001533153

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