Authors:
M. TunickU.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, 19038 Wyndmoor, PA USA

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P. SmithU.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, 19038 Wyndmoor, PA USA

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V. HolsingerU.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, 19038 Wyndmoor, PA USA

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Abstract  

DSC can be used to quickly determine if a product labeled as butter is actually a recombined butter made without milk. Recombined butter is manufactured from anhydrous milk fat, skim milk powder, water, salt, and lecithin. Melting profiles of tempered samples of natural butter and recombined butter were alike, but DSC curves from 5 to 25°C of untempered refrigerated samples revealed that the enthalpy of the melting transition around 17–20°C was much higher for natural butter than for recombined butter. The procedure for differentiating the two products can be completed in less than 20 min.

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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Geopolymers

Inorganic polymeric new materials

Author:
J. Davidovits