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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.

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Accession: 001533217

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