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Accelerated test for forecasting butter stability characteristics

, : Accelerated test for forecasting butter stability characteristics. Trudy, Litovskii Filial Vsesoyuznogo Nauchno issledovatel' skogo Instituta Maslodel' noi i Syrodel' noi Promyshlennosti 8: 211-216

Butter samples were stored at from -11 deg to -18 deg C and their stability was compared with that forecast by an accelerated test consisting of storing 0.5 kg samples of parchment-packaged fresh butter at 30 deg C for 3 days, cooling to 15-18 deg C, removing the discoloured yellow outside layer before analysis.


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