A Manufacturing Method for Improving the Physical Characteristics of Winter Butter-Reference-Cited by-同舟云学术

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A Manufacturing Method for Improving the Physical Characteristics of Winter Butter

Published:1961-01 Issue:1 Volume:44 Page:41-46
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Zottola Edmund A.,Wilster G.H.,Stein R.W.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference11 articles.

1. Coulter, S.T., and Combs, W.B. A Study of the Body and Texture of Butter. Minnesota Univ. Tech. Bull. 115. St. Paul Minnesota. 1936

2. The Rheology of Butter. III. The Effects of Variation in Buttermaking Conditions on the Hardness of Butter;Dolby;J. Dairy Research,1941

3. The Effect of Temperature Treatment of Cream Before Churning on the Consistency of Butter;Dolby;J. Dairy Research,1954

4. Government Dairy Experiment Station, Hillerod, Denmark. 75th Rept. Continued Research with Butter Tempering Method. (Typescript Trans.) 1952

5. Government Dairy Experiment Station, Hillerod, Denmark. 96th Rept. Manufacture of Butter from Sweet Cream. (Typescript Trans.) 1955

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. RHEOLOGY AND TEXTURE OF DAIRY PRODUCTS;Journal of Texture Studies;1972-12

2. Some factors influencing stickiness of butter;Journal of Dairy Research;1964-06

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