Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104392
Title Churning in the absence of air
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door J.H. Labuschagne
Author(s) Labuschagne, J.H.
Publisher Oosterbeek : Viking
Publication year 1963
Description 78 p
Notes Proefschrift Wageningen
Tutors Mulder, Prof. Dr. H.
Graduation date 1963-02-15
Dissertation no. 340
Author abstract show abstract
The phenomena of aggregation and disruption of fat globules in cream subjected to viscous flow were studied, and special care was taken to exclude air bubbles. In classical churning processes the incorporation of air was essential, but it was clearly shown that also in the absence of air rapid and efficient churning was possible. Churning was shown to be satisfactory at a fairly narrow range of shearing rates; higher and lower rates led to excessive churning times, or to abnormal butter formation and high fat content in the buttermilk. The experiments were performed in a cylindrical vessel in which a concentric solid cylinder could be rotated at different speeds. The influence of shear rate (cylinder velocity, annular clearance and cream viscosity), temperature, fat content, acidity and fat globule size were studied in relation to churning time and efficiency. Partly empirical equations were derived, describing the relations. A churning time of a few seconds and a fat content in the buttermilk below 1% could easily be achieved.
Online full textINTERNET
On paper FORUM ; STACKS ; NN08200,340
FORUM ; STACKS ; NN08202,340
Keyword(s) (cab) milk processing / buttermaking
Categories Dairy Products
Publication type PhD thesis
Language English
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