Abstract
Consistency of butter was studied a) by penetration (cone x = 20°, W=102,0g; r=40°, W=196, 6g), b) by parameters of rotational rheometry (static yield value, dynamic yield value and apparent viskosity /1/). Cone and plate viscometer Feranti Shirley (Feranti Ltd, England) c) by the method of sensory texture profiling in the temperature range of 4–25°C. The profile consisted of 8 descriptors, and unstructured graphical scales 150 mm long were used for rating. The textural characteristics were determined by picking, scratching, and cutting the sample with a knife, and by spreading on a slice of rye bread. The sensory panels consisted of 6–8 trained assessors, and the results were based on 40–80 responses. The repeatability was about 5–10% of the scale at the determination of various characteristics, respectively. The reproduceability, was about 10–25%, depending on the characteristic and on the temperature.
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© 1986 D. Reidel Publishing Company, Dordrecht, Holland
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Forman, L., Matoušková, E., Pokorný, J., Štern, P. (1986). Study on the Butter Consistency. In: MILK the vital force. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3733-8_27
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DOI: https://doi.org/10.1007/978-94-009-3733-8_27
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-277-2330-7
Online ISBN: 978-94-009-3733-8
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