Determination of butter 'spreadability' and fat components
1 February 2007

The recent interest in the spreadability and manageability of dairy products has brought about much rheological investigation. Formulation can be greatly simplified by using rheology to show the effect of different fats and emulsifiers in a mixture, as well as the effect of changing the processing conditions. This application note demonstrates how the spreadability of the butter can be related to the complex viscosity at low temperatures.

Popular tags in SelectScience

Buying guides

Write a Review

Join the Global SelectScience Community Today! It’s FREE!

Helping you make informed decisions about the latest lab products and technologies:

  • Be the first to learn about new technologies
  • 10,000+ trusted product reviews from your peers
  • Compare 500,000 products and manufacturers
  • Get exclusive buying tips from experts
  • Find solutions fast: 10,000+ Application Notes, Webinars and Videos

Connect with 250,000 scientists... All in one place!

Become a member today!