Study on the Butter Consistency

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.