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.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Author information
Authors and Affiliations
Editor information
Rights and permissions
Copyright information
© 1986 D. Reidel Publishing Company, Dordrecht, Holland
About this chapter
Cite this chapter
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
Download citation
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
eBook Packages: Springer Book Archive