291. The rheology of butter. III. The effect of variation in butter-making conditions on the hardness of the butter

Abstract

An investigation of the effect of type of pasteurizer, rate of cooling after pasteurization, temperature during holding and during churning, temperature of wash water and amount of working showed that of these factors the only one which had any marked and consistent effect on the hardness of the butter was the rate of cooling of cream after pasteurization, rapidly cooled cream yielding harder butter. The use of low temperature wash water tended to reduce the hardness of the butter but the effect was small. The other factors had no consistent effect on the hardness of the butter.