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Since the appearance of margarines and spreads on the market, they have been serious competitors with butter. One of the reasons for this was the false nutritional propaganda, but today butterfat has scientifically regained its actual nutritional evaluation. The main disadvantage of butter in comparison to other spreadable tallow is that it does not immediately spread as well when taken out of the refrigerator. One method of obtaining better cold-spreadability is appropriate cream ripening in which a different system known as the corpuscular colloid is created. Recent examinations were conducted during the winter, when the problem of spreadability of butter is the greatest. Simple cold ripening in accordance with the method used in our earlier EPR studies ripened the cream, and by heat-step ripening, then butter was produced from these materials. By deconvolutional analysis of the DSC curves it was established that butter made from the cream ripened by the heat-step method had three characteristic melting peaks as distinct from the two melting peaks of butter made from cold-ripened cream, and the temperature of the second melting peak for butter from heat-step cream was identical to the characteristic melting temperature for fat particles from earlier EPR spectroscope assays. In sum it can be stated that the DSC method clearly shows both the homogeneous and the particle structure characteristic of butter.

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