Rheological studies of butter and margarine exposed to repeated breaks in the cooling chain

摘要: Rheological characteristics of food products, also regarding butter and margarine, may be utilized to optimize manufacturing processes, to achieve right quality of the products and to give information of fatty products during usage. In this study a Physica UDS200 plateplate rheometer was used to investigate rheological behavior of table spreads exposed to repeated breaks in the cooling chain. The instrument was utilized as a nondestructive measurement tool giving rheological information when repeating a number of time/temperature cycles.