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The variation in firmness of Victorian butters

Authors: Jill P. Knightbridge and R.G. Black

Abstract:

Firmness and solid fat content over a range of temperatures were determined on two hundred and fifty six samples of butter collected from eleven factories throughout Victoria during the period October, 1975, to September, 1976. There were significant differences between the Gippsland (South East), South West and Northern regions of Victoria in the firmness of the butter produced. These differences were reflected in changes in the solid fat content of the milkfat. Variations in butter firmness between factories within regions was not found to be significant.

On the results of this survey it appears feasible to classify Victorian butters on the basis of season and possible region, into ‘soft’ ‘normal’ and ‘hard’ and use this to advantage in selecting butters for particular end uses.

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