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Hesion and consistency of butter

Published online by Cambridge University Press:  01 June 2009

K. Jansen
K. Jansen
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

An apparatus, which has certain advantages over that designed by Claassens, is described for measuring the combined forces of cohesion and adhesion (‘hesion’). The effects of varying the loading rate are discussed. Heidebroek & Pietsch's theory, which is applicable to adhesion between lubricated metal surfaces, is shown not to hold for butter.

Hesions measured with the new apparatus are compared with the frictional and consistency parameters of Prentice's butter extruder and also with the liquid-fat index. The relationships depended largely on temperature. The majority were significant (P < 0·01). A linear relation was found between Prentice's two parameters, leading to a high correlation coefficient (0·88).

Preliminary experiments are described on the effects of prolonged working and also on the relationship between hesion and weight variations during the printing of butter.

Type
Original Articles
Information
Journal of Dairy Research , Volume 28 , Issue 1 , February 1961 , pp. 15 - 20
Copyright
Copyright © Proprietors of Journal of Dairy Research 1961

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References

REFERENCES

Claassens, J. W. (1957). Lab. Pract. 6, 653.Google Scholar
Claassens, J. W. (1958). S. Afr. J. agric. Sci. 4, 457.Google Scholar
Heidebroek, E. & Pietsch, E. (1941). Forsch. Ing Wes. 2, 74.CrossRefGoogle Scholar
Prentice, J. H. (1954). Lab. Pract. 3, 186.Google Scholar