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BUTTER

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REPRINTS, COPIES

Appleton, V. B. 1921. Observations On Diet In Labrador. Journal of Home Economics 13:199

Labrador Diet, Dietary Survey, Flour, Meat, Fish, Molasses, Vegetable, Fruit, Butter, Milk, Tea, Cereal

Ary, J. E.; Jordan, R. 1945. Plain Butter Cakes And Baked Custards Made From Spray-Dried Whole-Egg Powder. Food Research 10:476

Custard Baking Time, Custard Ph, Butter Cake Ph, Butter Cake Baking Time, Butter Cake Heating Curve, Butter Cake Ph, Temperature Time Relationship, Penetrometer, Cake Heat Penetration, Custard Heat Penetration, Spray Dried Whole Egg Powder

Atkeson, F. W.; Hughes, J. S.; Kunerth, B. L.; Peterson, W.; Kramer, M. 1937. Recovery Of Carotene And Vitamin A From Butter When Cows Were Fed Unlimited Quantities Of Green Rye. Journal of Nutrition 14:621

Green Rye, Butter, Fat, Carotene, Butter Fat, Vitamin A, Cow, Feed

Bartlet, J. C.; Chapman, D. G. 1961. Butter Adulteration. Detection Of Hydrogenated Fats In Butter Fat By Measurement Of Cis-Trans Conjugated Unsaturation. Journal Of Agricultural And Food Chemistry 9:50

Butter, Fat, Hydrogenated Fat, Adulteration

Becker, S.L. 1977January. Butter makes them grow. An Episode in the discovery of vitamins. Bulletin 767. The connecticut Agricultural Experiment Station, New Haven Connecticut. Blunt, K. 1918. Vegetable Oils And Their Use In Cooking. Journal of Home Economics 10:23

Vegetable, Oil, Olive Oil, Wesson Oil, Mazola Oil, Lard, Peanut Oil, Oleomargarine, Coconut Oil, Butter, Cottonseed, Oil, Gingerbread

Blunt, K.; Feeney, C. M. 1915. The Smoking Temperatures Of Edible Fats. Journal of Home Economics 7:535

Smoking, Acid, Cottonseed Oil Smoking, Snow Drift, Crisco Smoking, Leaf Lard Fat Smoking, Butterfat Smoking, Bulk Lard Smoking, Lard Smoking, Olive Oil Smoking, Peanut Oil Smoking, Cocoanut Oil Smoking, Cottonseed Oil Acid, Crisco Acid, Leaf Lard Acid, Butter Acid, Bulk Lard Acid, Lard Acid, Olive Oil Acid, Peanut Oil Acid, Cocoanut Oil Acid

Bolanowski, J. P.; Lineberry, D. D. 1952. Special Heat Transfer Problems Of The Food Industry. Industrial And Engineering Chemistry 44:657

Continuous Processing, Cooling, Pasteurization, Sterilization, Crystallization, Emulsification, Aeration, Mixing, Caramelization, Extrusion, Heat Exchanger, Shortening, Lard, Margarine, Cocoa Butter, Orange Concentrate, Sweetened Condensed Milk, Cake Batter, Cake Icing, Baby Food, Salad Dressing, Gelatin, Paraffin Wax, Starch, Marshmallow, Egg White, Egg, Custard, Topping, Plasticizing, High Temperature Short Time, Sterilization

Bouska, F. W. 1918. A Simple Salt Test. Journal Of Dairy Science 1:279

Butter Salt, Salt Test

Brown, C. W.; Smith, L. M.; Ruehle, G. L. A. 1920. A Bacteriological And Biochemical Study Of Experimental Butters. Journal Of Dairy Science 3:375

Butter Fat Bacteria

Combs, W. B.; Eckles, C. H. 1917. The Relation Of Oidium Lactis And Penicillium To The Kepping Qualities Of Butter. Journal Of Dairy Science 1:34

Butter, Fat, Mold, Penicillium Chrysogenum, Oidium Lactis, Butter, Fat, Flavor, Sour Cream

Cooper, T. P. 1909. The Factors And Cost Of Board On Minnesota Farms Journal Of Home Economics 1:43.

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Crapple, G. A. 1950. Shortening. Bakers Digest 24(1):10

Board Cost, Farm Produce, Horse Labor, Woman Labor, Man Labor, Grocery Cost, Whole Milk Consumption, Skim Milk, Milk Consumption, Butter, Fat Consumption, Cream, Milk, Egg Consumption, Pork, Meat, Poultry, Beef, Mutton

Baking, Butter, Margarine, Oil, Lard, Plastic Fat, Free Fatty Acid, Shortening

Cusick, J. T. 1920. Fishy Flavor In Butter. Journal Of Dairy Science 3:194

Butter Fat Flavor

Dahlberg, A. C. 1922. The Causes Of Leaky Butter. Journal Of Dairy Science 5:421

Butter Fat Quality

Daniels, A. L.; Heisig, E. H. 1919. The Acidity Of Various Syrups Used In Cookery. Journal Of Home Economics 11:193

Sirup, Molasses, Specific Gravity, Soda, Flavoring, Cake, Fruit Cake, Drop Cookie, Cookie, Nut Cake, Butter Cake, Honey Cake, Gingerbread, Molasses Cookie, Ginger Snap, Spice Cookie, Honey, Corn Sirup

Daniels, A. L.; Strickler, L. 1917. A Comparison Of The Digestibility Of Starch In Typical Batter And Dough Mixtures. Journal Of Home Economics 9:109

Batter Starch, Dough, Starch Digestibility, Pastry Starch, Cracker, Bread Starch, Baking Powder Biscuit, Pancake Starch, Butter, Fat, Omelet Starch

Denton, M. C.; Baird, R.; Yeatman, F. W.; Godfrey, R.. 1921. Lards And Lard Substitutes In Household Pastry Making. A. Progress Report. Journal Of Home Economics 13:549

Pastry Making, Lard, Lard Substitute, Leaf Lard, Steam Lard, Hydrogenated Vegetable Oil, Cocoanut Butter, Kettle-Rendered Lard, Prime Lard

Deuel, H. J. Jr.; Greenberg, S. M. 1953. A Comparison Of The Retention Of Vitamin A In Margarines And In Butters Based Upon Bioassays. Food Research 18:497

Margarine Vitamin A, Butter Vitamin A

Ferris, L. W. 1922. A Method For The Determination Of Amino Nitrogen And Ammonia In Cream And Butter. Journal Of Dairy Science 5:399

Cream Nitrogen, Cream Ammonia, Butter Amino Nitrogen, Butter Ammonia

Ferris, L. W.; Redfield, H. W.; North, W. R. 1921. The Volatile Acids And The Volatile Oxidizable Substances Of Cream And Experimental Butter. Journal Of Dairy Science 4:521

Butter Volatile Acid, Cream Volatile Acid

Frandsen, J. H., Chairman; Mortensen, M.; Hines, G.; Bouska, F. W. 1917. Report On Committee On The Use Of Alkalies In Buttermaking. Journal Of Dairy Science 1:162

Buttermaking

Getz, C. A.; Smith, G. F. 1937. Instant Whipping Of Cream By Aeration. Food Research 2:409

Foam, Butterfat, Overrun, Texture, Appearance, Consistency, Whipping Cream

Grewe, E. 1937. The Emulsion-Foam Produced By Agitating Butter, Sugar, And Egg: A Method For Testing The Stability Of The Emulsion And The Effect Of The Conditioning Temperature Of The Fat. Cereal Chemistry 14(6):810

Emulsion Formation, Hydrogenated Vegetable, Fat, Batter, Emulsion, Butter, Butteroil, Settling Test, Emulsion Stability, Ostwald Viscometer, Macmichael Viscometer

Guthrie, E. S. 1917. Butter Shrinkage. Journal Of Dairy Science 1:136

Butter Fat Shrinkage, Butter Fat Moisture, Butter Fat Salt

Guthrie, E. S. 1917. Concerning Rancidity Of Butter. Journal Of Dairy Science 1:218

Butter Fat Rancidity, Reichert-Meissl Number, Acid Number, Iodine Number, Butter Fat Bacteria, Butter Fat Storage

Hanck, R. C.; Hall, C. W.; Hedrick, T. I. 1966. Pressure Losses And Rheological Properties Of Flowing Butter. Journal Of Food Science 31:534

Butter, Fat, Rheology

Hannewijk, J.; Haighton, A. J. 1958. Differential Thermal Analysis. Iii. Melting Curves Of Oils And Fats. Journal Of The American Oil Chemists Society 35:457

Differential Thermal Analysis, Cocoa Butter, Differential Thermal Analysis, Fat, Melting Oil, Melting, Chocolate, Differential Thermal Analysis, Margarine, Fat, Differential Thermal Analysis, Safflower Oil, Differential Thermal Analysis, Sunflower Oil, Differential Thermal Analysis, Corn Oil, Differrential Thermal Analysis, Tung Oil, Differential Thermal Analysis, Soybean Oil, Differential Thermal Analysis, Tea Seed Oil, Differential Thermal Analysis, Linseed Oil, Differential Thermal Analysis, Cottonseed Oil, Differential Thermal Analysis, Peanut Oil, Differential Thermal Analysis, Sesame Oil, Differential Thermal Analysis, Olive Oil, Differential Thermal Analysis, Castor Oil, Differential Thermal Analysis, Rapeseed Oil, Differential Thermal Analysis, Whale Oil, Differential Thermal Analysis, Herring Oil, Differential Thermal Analysis, Palm Oil, Differential Thermal Analysis, Coconut Oil, Differential Thermal Analysis, Palm Kernel Oil, DiffererentialThermal Analysis, Tallow, Differential Thermal Analysis

Hansen, R. P.; Cooke, N. J. 1953. The Isolation Of Lauric Acid From Butter Fat. Journal Of The Science Of Food And Agriculture 4:351

Butter, Fat, Lauric Acid

Horan, F. E. 1965. Contribution Of Non-Animal Proteins And Fats. Soybean Digest 25(11):21

Fat Consumption, Meat, Consumption, Protein, Protein, Soybean, Oil, Lard, Butter, Beef, Fat, Cottonseed, Oil, Coconut Oil, Corn Oil, Peanut Oil

Hornstein, L. R.; King, F. B.; Benedict, F. 1943. Comparative Shortening Value Of Some Commercial Fats. Food Research 8:1

Shortening Value, Fat, Oleomargarine, Butter, Hydrogenated Shortening, Iodine Number, Free Fatty Acid, Melting Point, Congealing Point, Fat, Consistency, Pastry, Breaking Strength, Shortbread

Hunt, C. L. 1916. Recipes For Iron-Rich Dishes. Journal Of Home Economics 8:603

Dietary Iron, Meat, Cake, Fish, Sauce, Butter, Iron, Enrichment, Ice Cream

Hunt, F. E.; Green, M. E. 1955. Physical Properties Of Cake As Affected By Method Of Butter Manufacture And Addition Of An Emulsifying Agent. Food Technology 9:241

Cake, Specific Gravity, Histology, Cake Weight Loss, Cake Height, Cake Batter, Emulsifying Agent, Butter

Hunziker, O. F. 1917. Specifications And Directions For Testing Milk And Cream For Butterfat. Journal Of Dairy Science 1:38

Cream, Milk, Fat, Milk Fat, Butterfat

Hunziker, O. F.; Hosman, D. F. 1920. Mottles In Butter-Their Causes And Prevention. Journal Of Dairy Science 3:77

Butter, Fat Mottle

Hunziker, O. F.; Hosman, D. F. 1917. Tallowy Butter - Its Causes And Prevention. Journal Of Dairy Science 1:320

Butter, Reichert-Meissel Number, Iodine Number, Saponification Number, Refractive Index, Acid Number

Hussong, R. V.; Hammer, B. W. 1944. Importance Of Copper In Certain Color Changes In Butter. Food Research 9:289

Butter, Fat, Copper, Butter, Fat, Color

Jackson, R. H.; Pallansch, M. J. 1961. Interfacial Energies In Milk. Influence Of Milk Proteins On Interfacial Tension Between Butter Oil And Various Aqueous Phases. Journal Of Agricultural And Food Chemistry 9:424

Milk Protein, Butter Oil, Interfacial Tension, Emulsion, Calcium Caseinate, Cenco-Dunouy Tensiometer

Jackson, R. W. 1931. The Effect Of Mineral Oil Administration Upon The Nutritional Economy Of Fat-Soluble Vitamins. I. Studies With The Vitamin A Of Butter Fat. Journal Of Nutrition 4:171

Butter Vitamin A, Rat Diet, Mineral Oil, Vitamin A Deficiency

Johnston, J. H. 1919. The Temperature Of Solution Of Butter Fat In Various Reagents Journal Of Dairy Science 2:130

Butterfat

Jones, C. F. 1957. Use Of Dairy Products By Negro Families In An Alabama Market Area. Journal Of Home Economics 49:789

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Knutsson, K.; Selinus, R. 1970. Fasting In Ethiopia. An Anthropological And Nutritional Study. American Journal Of Clinical Nutrition 23:956

Dairy Product, Whole Milk Consumption, Milk, Buttermilk, Milk Consumption, Cream, Milk, Canning, Canned Milk Consumption, Nonfat Dry Milk, Milk Consumption, Cheese Consumption, Ice Cream, Milk, Homogenized Milk, Buttermilk, Milk, Evaporated Milk, Cheese, Nonfat Dry Milk, Ice Milk, Sweetened Condensed Milk, Butter, Chocolate Drink, Cream

Nutrition, Anthropology, Ethiopia, Fasting, Cereal Tef, Eragrostis Tef, Chili, Enjera, Fenugreek, Nug Seed, Niger Seed, Sunflower Seed, Ethiopian Diet, Food Habit, Fish, Fasting, Corn, Barley, Onion, Niger Oil, Butter, Berberre, Kale, Potato, Seljo, Wot, Allicha, Food Consumption, Zigawot, Honey Wine, Tejj, Dorowot

Kraybill, H. R.; Shrewsbury, C. L. 1936. The Relative Vitamin A Potency Of Carotene Fed In Butter Fat And Cottonseed Oil. Journal Of Nutrition 11:103

Butter Vitamin A, Cottonseed Oil Vitamin A, Feed, Carotene

Kung, H.-C.; Gaden, E. E. Jr.; King, C. G. 1953. Vitamins And Enzymes In Milk. Effect Of Gamma-Radiation On Activity. Journal Of Agricultural And Food Chemistry 1:142

Gamma Radiation, Milk Ascorbic Acid, Milk Vitamin A, Milk Carotene, Milk Riboflavin, Phosphatase, Cream, Evaporated Milk, Whole Milk, Cream Cheese, Cheddar Cheese, Margarine, Butter

Lentz, C. P.; Van Den Berg, L. 1977. Thermal Conductivity Data For Foods: Their Significance And Use. American Society Of Heating, Refrigerating And Air-Conditioning Engineers, Inc. (Ashrae Transactions) 83(I):533

Thermal Conductivity, Water, Brine, Heat Transfer Film Coefficient, Pork, Turkey, Salmon, Beef, Cod, Gel, Gelatin, Butterfat, Freezing

Leuschen, M. E.; Kunerth, B. L.; Kramer, M. M.; Riddell, W. H. 1937. Vitamin A Activity Of Butters Determined By Various Methods. Journal Of Nutrition 14:247

Butter, Fat, Vitamin A

Lowe, B.; Nelson, P. M. 1939May. The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value. Ii. Use In Plain Cake Agricultural Experiment Station, Iowa State College Of Agriculture And Mechanic Arts, Ames, Iowa. Research Bulletin 255

Sugar, Fat, Lard, Creaming, Sensory Evaluation, Breaking Angle, Histology, Cake Mixing, Pound Cake, Layer Cake, Volume, Baking , Tenderness, Emulsion, Yellow Cake , White Cake, Devil's Food Cake, Butter , Texture, Cell

Lowe, B.; Nelson, P. M.; Buchanan, J. H. 1938. The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value. 1. Shortening Value In Pastry And Cookies. Research Bulletin 242. Iowa Agriculture Experiment Station, Ames, Iowa

Lard, Corn Oil, Butter, Pastry, Cookie, Baked Product, Egg Free Product, Cookie, Baked Product, Egg Yolk, Cookie, Baked Product, Whole Egg, Iodine Number, Breaking Strength, Baking Time

Mackey, A. O.; Jones, P.; Dunn, J. 1952. The Effect Of Ingredient Variations On The Quality Of White And Chocolate Cakes Baked Prior To Freezing Or Baked From Frozen Batters. Food Research 17:216

Freezing, Storage, Butter Cake, Palatability, Sensory Evaluation, Baking Powder, Ph, Texture, Batter, Vegetable, Fat, Lard Cake, Glyceryl Monostearate, Emulsifier

Mccandlish, A. C.; Olson, T. M. 1921. The Possibility Of Increasing Milk And Butterfat Production By The Administration Of Drugs. Ii. Journal Of Dairy Science 4:474

Milk Production, Butterfat Production

Mcdaniel, M. R.; Sather, L. A.; Lindsay, R. C. 1969. Influence Of Free Fatty Acids On Sweet Cream Butter Flavor. Journal Of Food Science 34:251

Butter Fat Free Fatty Acid, Butter Fat Flavor, Sweet Cream Butter

North, W. R. Jr.; Reddish, G. F. 1921. Yeasts And Oidia In High-Grade Experimental Butter. Journal Of Dairy Science 4:510

Butter Yeast, Butter Oidia

Ott, D. E.; Gunther, F. A. 1964. Insecticide Residues In Butterfat, Forced Volatilization Cleanup Of Butterfat For Gas Chromatographic Evaluation Of Organochlorine Insecticide Residues. Journal Of Agricultural And Food Chemistry 12:239

Insecticide, Butterfat, Organochlorine Insecticide

Overman, O. R.; Okimoto, S. 1920. Comparison Of The Decantation Method With Other Methods For The Determination Of Fat In Butter. Journal Of Dairy Science 3:425

Butterfat

Palmer, L. S.; Combs, W. B. 1919. Relation Of The Enzymes Of Butter To The Production Of Tallowiness By Copper Salts And Over-Neutralizatiion. Journal Of Dairy Science 2:444

Butter, Tallowiness, Butter, Enzyme

Palmer, L. S.; Crockett, D. P. 1917. The Composition And Market Qualities Of Butter When Corn Silage Is Fed With Cottonseed Meal. Journal Of Dairy Science 1:235

Cottonseed Meal, Corn Silage, Cow Diet, Butterfat, Moisture, Churning, Butterfat, Fat, Butterfat, Curd, Butterfat, Ash, Butterfat, Salt, Butterfat, Body, Butterfat, Iodine Value, Saponification Value, Reichert-Meissl Number, Melting Point, Standing-Up Temperature

Parker, M. E.; Shadwick, G. W. Jr. 1937. Chemical Determination Of Aroma In Butter And Butter Cultures. Food Research 2:227

Butter, Butter, Ripening, Flavor, Acetic Acid, Acetylmethylcarbinol, Protein, Diacetyl, Propionic Acid, Acid, Butter, Butter, Ripening, Flavor, Acetic Acid, Acetylmethylcarbinol, Protein, Diacetyl, Propionic Acid, Acid, Ripening, Butter, Ripening, Flavor, Acetic Acid, Acetylmethylcarbinol, Protein, Diacetyl, Propionic Acid, Acid, Flavor, Butter, Ripening, Flavor, Acetic Acid, Acetylmethylcarbinol, Protein, Diacetyl, Propionic Acid, Acid, Acetic Acid, Butter, Ripening, Flavor, Acetic Acid, Acetylmethylcarbinol, Protein, Diacetyl, Propionic Acid, Acid, Acetylmethylcarbinol, Butter, Ripening, Flavor, Acetic Acid, Acetylmethylcarbinol, Protein, Diacetyl, Propionic Acid, Acid, Protein, Butter, Ripening, Flavor, Acetic Acid, Acetylmethylcarbinol, Protein, Diacetyl, Propionic Acid, Acid, Diacetyl, Butter, Ripening, Flavor, Acetic Acid, Acetylmethylcarbinol, Protein, Diacetyl, Propionic Acid, Acid, Propionic Acid, Butter, Ripening, Flavor, Acetic Acid, Acetylmethylcarbinol, Protein, Diacetyl, Propionic Acid, Acid, Acid, Butter, Ripening, Flavor, Acetic Acid, Acetylmethylcarbinol, Protein, Diacetyl, Propionic Acid, Acid, Aroma

Pyke, W. E.; Brown, M. 1946.January. Cakes And Cookies. Recipes For Different Altitudes. Colorado Agricultural Experiment Station Bulletin 489,Colorado A And M College, Fort Collins, Colorado

Cake, Cookie, Altitude, Baking, Butter Cake, Gingerbread, Angel Cake, Frosting, Icing, Doughnut, Cookie, Sponge Cake, Spice Cake, White Cake, Yellow Cake

Pyke, W. E.; Johnson, G. 1941. Relationships Between Pysical Measurements Upon Fresh And Stored Eggs And Their Behavior In The Preparation And Baking Of Cake. Poultry Science 20:125

Shortened Cake, Butter Cake, Volume, Egg White, Sponge Cake, Tensile Strength, Specific Gravity

Reddish, G. F. 1921. The Relation Between Grade Claimed And Actual Grade Of Butter Purchased In The Retail Market. Journal Of Dairy Science 4:286

Butter, Grade

Redfield, W. 1922. The Determination Of Yeasts And Oidia In Cream And Butter. Journal Of Dairy Science 5:14

Cream Yeast, Cream Oidia, Butter, Yeast, Butter, Oidia

Regan, W. M.; Mead, S. W. 1921. Factors Affecting The Total Butter-Fat Content Of Cows' Milk During A Period Of Two Days. Journal Of Dairy Science 4:495

Milk, Butterfat

Rice, E. W. 1961, July. Baking, Cooking At High Altitudes. Agricultural Experiment Station, University Of Wyoming, Laramie. Bulletin 379r

Altitude, Baking, Baked Product, Batter, Dough, Butter Cake, Quickbread, Cookie, Sponge Cake, Deep Fat Frying, Croquette, Fritter, Omelet, Candy, Caramel, Divinity, Fruit Cake, Doughnut, Bread, French Fry, Potato Chip, Souffle, Meringue, Vegetable , Bread, Yeast Dough, Fondant, Fudge, Peanut Brittle , Jelly, Choke Cherry, Frosting

Richards, E. H. 1881. The Chemistry Of Cooking And Cleaning. A Manual For Housekeepers. Estes And Lauriat, Boston, Ma

Sugar, Starch, Fat, Protein, Cleaning, Carbonic Acid, Gold, Chemistry, Fruit, Rice, Farina, Alum, Potato, Bread, Fermentation, Dough, Leavening, Soda, Tartaric Acid, Sour Milk, Lactic Acid, Biscuit, Acetic Acid, Salt, Rochelle Salt, Corn Oil, Oat Oil, Vegetable Oil, Butter, Suet, Lard, Meat, Ox, Mutton, Fish, Salmon

Rusoff, L. L.; Waters, W. H.; Gholson, J. H.; Frye, J. B. Jr.; Newsom, L. D .; Burns, E. C.; Barthel, W. F.; Murphy, R. T. 1962. Insecticide Residues In Butterfat, Residues Of Heptachlor Epoxide In Butter Fat Of Dairy Cows Grazing Pastures Treated With Granular Heptachlor. Journal Of Agricultural And Food Chemistry 10:377

Insecticide, Heptachlor Epoxide, Butterfat, Dairy Cow, Heptachlor

Schmitt, R. A.; Zweig, G. 1962. Pesticide Residues, Total Organic Chloride Content In Butterfat By A Rapid Method For Neutron Activation Analysis. Journal Of Agricultural And Food Chemistry 10:481

Pesticide, Butterfat, Neutron Activation Analysis

Shaw, R. H.; Norton, R. P. 1917. Blowing Renovated Butter Oil At Pasteurizing Temperature. Journal Of Dairy Science 1:127

Renovated Butteroil, Butteroil

Siegmund, H. B.; Craig, S. 1921. The Estimation Of Butterfat In Cream. Journal Of Dairy Science 4:32

Cream Butterfat, Butterfat

Siek, T. J.; Albin, I. A.; Sather, L. A.; Lindsay, R. C. 1969. Taste Thresholds Of Butter Volatiles In Deodorized Butteroil Medium. Journal Of Food Science 34:265

Butter, Volatile, Butteroil, Deodorization, Taste Threshold

Sommer, H. H. 1919. The Household Foam Test For Butter And Oleomargarine. Journal Of Dairy Science 2:142

Butter, Oleomargarine, Foam Test

Sterling, C. 1960. Rheology Of Cocoa Butter. Iii. Crystalline Changes During Storage At Various Temperatures. Food Research 25:770

Cocoa Butter Storage, Cocoa Butter Crystal

Sterling, C. 1961. Rheology Of Cocoa Butter. Iv. Further Studies Of ''Omega'' Crystallinity. Journal Of Food Science 26:99

Cocoa Butter Crystal

Sterling, C.; Shimazu, F.; Wuhrmann, J. J. 1960. Rheology Of Cocoa Butter. Ii. Effect Of Storage Temperature On Apparent Viscosity. Food Research 25:630

Cocoa Butter Crystal, Cocoa Butter Storage

Sterling, C.; Wuhrmann, J. J. 1960. Rheology Of Cocoa Butter. I. Effect Of Contained Fat Crystals On Flow Properties. Food Research 25(4):460

Cocoa Butter, Viscosity, Crystallization, Fat, Apparent Viscosity

Szczesniak, A. S. 1963. Objective Measurements Of Food Texture. Journal Of Food Science 28:410

Texture Measurement, Penetrometer, Bloom Gelometer, Fruit, Pressure Tester, Astm Grease Penetrometer, Plumit, Compressor, Delaware Jelly Tester, Brine Ll Hardness Tester, Hardness Index, Ball Compressor, Baker Compressimeter, Balance-Type Compressimeter, Gel Characterization Apparatus, Consistometer, Bloom Consistometer, Bostwick Consistometer, Viscometer, Macmichael Viscometer, Brookfield Viscometer, Shear Apparatus, Warner-Bratzler Shear Apparatus, Pea Tenderometer, Kramer Shear Press, Succulometer, Mincer, Fiberometer, Butter Spreader, Brabender Farinograph, Alveograph, Brabender Amylograph, Volodkevich Bite Tenderometer, Mit Denture Tenderometer

Tamsma, A.; Powell, R. D. 1959. Butterfat Oxidation. Evaluation Of Lea's Aldehyde Determination Method. Journal Of Agricultural And Food Chemistry 7:643

Butterfat Oxidation, Aldehyde

Tatum, M. C. 1922. Fats And Their Use In Pastry Making. Journal Of Home Economics 14:330

Pastry Fat, Pastry Butter, Pastry Olemargine, Pastry Vegetable, Fat, Fruit Pie

Thurston, L. M. 1937. Oxidation In Relation To Off-Flavors In Milk And Certain Milk Products. Food Research 2:255

Oxidation, Milk, Flavor, Ice Cream, Butter, Tallowy Flavor, Oily Flavor, Oxidized Flavor, Ice Cream Tallowy Flavor, Butter Tallowy Flavor, Oily Flavor

Ward, T. L.; Singleton, W. S.; Freeman, A. F. 1950. Heat Capacity Of Stabilized Peanut Butter. Food Research 15:146

Specific Heat, Calorimeter, Peanut Butter, Heat Capacity

Washburn, R. M.; Dahlberg, A. C. 1917. The Influence Of Salt On The Changes Taking Place In Storage Butter. Journal Of Dairy Science 1:114

Butter Storage, Butter Salt

Updated: Wednesday, December 20, 2006.

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