CONCERNING CREAM-FORMING CAPACITY OF BUTTER

Abstract

Causes are explained for insufficient cream-forming capacity of butter made in cylindrical butter churns of the existing mass-production line. Basic requirements are formulated for butter to satisfy its cream-forming capacity.

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Document Details

Document Type
Technical Report
Publication Date
Feb 04, 1964
Accession Number
AD0628422

Entities

People

  • B. A. Nikolaev
  • V. M. Vergelesov

Organizations

  • United States Department of the Army

Tags

DTIC Thesaurus Topics

  • Base Lines
  • Crystallization
  • Crystals
  • Dairy Products
  • Decomposition
  • Differential Thermal Analysis
  • Glycerides
  • Heat Energy
  • High Density
  • Machines
  • Mass Production
  • Production
  • Production Engineering
  • Production Rate
  • Specific Volume
  • Thermal Analysis
  • Viscosity

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