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The stability of Australian butterfats as measured by the active oxygen method

Authors: R.G. Black and L.F. King


The A.O.M. or Swift times for fats from 508 samples of Australian butter ranged from 10 to 36 hours with 75 per cent in the range of 17 to 24 hours. The average value for Queensland samples was 24 hours compared with the average of 20 hours for other States. A marked seasonal variation was found in Queensland butters, maximum values occurring in summer and minimum values in winter and early spring. Similar but less obvious seasonal trends were found in samples from other States.

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