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398. The properties of New Zealand butters and butterfats: II. The relation of hardness of New Zealand commercial butter to composition of the butterfat

Published online by Cambridge University Press:  01 June 2009

R. M. Dolby
Affiliation:
Dairy Research Institute (N.Z.), Palmerston North, New Zealand

Extract

Determinations of hardness were made on 324 samples of butter drawn monthly for 3 years from nine factories distributed throughout New Zealand. The results were compared by statistical methods with the iodine values and softening points of the corresponding butterfats which had been determined by Cox & McDowall(4). It was shown that the softness (reciprocal of hardness) was significantly correlated with both iodine value and softening point, which together explained 55 % of the variation in softness observed. Of the remaining variation, 59% was due to seasonal changes other than those in iodine value and softening point and 36 % to differences between factories. It is considered that manufacturing variations were responsible for very little of the seasonal variations, and that the differences between factories were due as much to district differences as to manufacturing differences. It is concluded that only a small part of the variation in softness of the butter samples was due to manufacturing variations, and that at least 80 % of the variation could be attributed to differences in the raw material.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1949

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References

REFERENCES

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