EurekaMag.com logo
+ Site Statistics
References:
54,215,046
Abstracts:
30,230,908
PMIDs:
28,215,208
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Assessment of the quality of sandwich butter produced by continuous buttermaking



Assessment of the quality of sandwich butter produced by continuous buttermaking



Sbornik Nauchnykh Trudov, Litovskii Filial Vsesoyuznogo Nauchno Issledovatel' skogo Instituta Maslodel' noi i Syrodel' noi Promyshlennosti 17: 98-101



Samples of sandwich butter produced by a continuous buttermaking method at 6 factories during both the grazing period and the indoor feeding period were assessed organoleptically for odour/flavour and consistency, and also tested for moisture, SNF, air, moisture distribution, heat stability, oiling-off, shear strength, cutting resistance, oxidation of fat, and acidity of plasma and fat.

(PDF emailed within 1 workday: $29.90)

Accession: 001533217

Download citation: RISBibTeXText



Related references

The effect of some technological factors on the quality of butter produced in the continuous buttermaking machine Simon Freres. Pishchevaya Promyshlennost' , Res ikanskii Mezhvedomstvennyi Nauchno tekhnicheskii Sbornik (20): 86-88, 1975

Continuous buttermaking: n. A comparison of the butter produced by conventional and continuous methods of manufacture. Aust. J. Dairy Technol, 24: 4, 164-67, 1969

Continuous buttermaking and butter quality. Lebensmittel-Ind, 18: 3, 100-101, 1971

Improving butter quality in continuous buttermaking. Trudy Filial. vses. nauchno-issled. Inst. maslodel'n. syrodel'n. Prom, 5: 71-74, 1970

Continuous buttermaking using ripened-cream in the Contimab machine. Part II. Stored butter-capacity for storage-quality and keeping quality after printing.. Dtsch. Molkereiztg. 82: 37, 1319-21, 1961

Processing factors of significance for energy consumption, fat losses and butter quality in continuous buttermaking. Beretning fra Statens Forsogsmejeri (256): 22, 1984

Use of butter manufactured in a continuous buttermaking machine in the production of fancy bakery cream of long keeping quality. Kharchova Promislovist' , Res ikans' kii Mizhvidomchii Naukovo tekhnichnii Zbirnik (13): 63-67, 1971

Continuous buttermaking-manufacture of salted butter. Nord. Mejeritidsskr, 30: 10, 179-80, 1964

Use of continuous buttermaking machines for the manufacture of 'buterbrodnoe' butter. Molochnaya Promyshlennost' (11): 32-33, 47, 1981

Manufacture of ripened-cream butter in a continuous buttermaking machine. Molochnaya Promyshlennost' (11): 31-32, 1973

Study of butter manufacture in the Czech continuous buttermaking machine 4 MV.. Zpravy Vyzkumneho ustavu mlekdrenskeho, Praha, 7: 1, 45-52, 1959

Study of the processes of cooling and butter formation in continuous buttermaking.. Trud. Vologod. moloch. Inst, 44: 319-30, 1961

Instrument for measuring butter temperature in continuous buttermaking machines.. Mol. Prom, 20: 2, 7-10, 1959