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Specifications for the Spreadability of Butter¹

Dairy Technology Research Institute, Ottawa, Canada

ABSTRACT

Specifications for the spreadability of butter have been established in objective terms. A wide range of resistance to spreading has been obtained by tempering the butter samples at different temperatures. Spreadability measurements made with a modification of the Huebner-Thomsen apparatus are recorded. These data have been compared with the subjective assessments of a panel of 15 persons. The objective spreading resistances corresponding to the subjective desirable spreadability ranged between 260 and 530 g. The range for acceptable spreadability was 160 to 890 g. In the single brand of margarine tested, the desirable spreadability ranged between 260 and 540 g. and the acceptable spreadability ranged between 160 and 1,100 g.

¹ Contribution No. 35.