Spreadability and Hardness of Butter. II. Some Factors Affecting Spreadability and Hardness
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference13 articles.
1. A Study of the Body and Texture of Butter;Coulter;Univ. Minn. Tech. Bull.,1936
2. The Rheology of Butter. III. The Effect of Variation in Buttermaking Conditions on the Hardness of the 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. Analyses of the Consistency of Butter;Haglund,1931
5. Spreadability and Hardness of Butter. I. Development of an Instrument for Measuring Spreadability;Huebner;J. Dairy Sci.,1957
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1. Butter and Allied Products;Fats in Food Products;1994
2. Applications of Modified Milk Fat in Food Products;Journal of Dairy Science;1993-06
3. The influence of cream-processing methods on the rate of setting and final hardness of sweet cream butter;Journal of Dairy Research;1965-10
4. The Rheological Behavior and Thixotropy of a Fatty Plastic Body;Journal of the Physical Society of Japan;1961-05
5. A Manufacturing Method for Improving the Physical Characteristics of Winter Butter;Journal of Dairy Science;1961-01
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