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 104654
Title Een statistisch onderzoek over de factoren, welke invloed uitoefenen op de kwaliteit van de Nederlandsche boter
show extra info.
door A. Pasveer
Author(s) Pasveer, A.
Publisher Wageningen : Veenman
Publication year 1941
Description 132 p
Notes Proefschrift Wageningen
Tutors Burg, Prof. Ir. B. van der
Graduation date 1941-12-19
Dissertation no. 119
Author abstract show abstract
The studies were on the quality of a large number of commercially produced butters, grouped into salted and unsalted, winter and summer butters. Chemical, microbiological and physical quality characteristics were evaluated, and their mutual relations and relations with some particulars of the manufacturing methods were studied. The data pairs showing significant correlations were further studied, in order to trace the cause of the relations.

Some of the results are: the detrimental effect of salt on production and maintenance of the butter aroma, partly by inhibiting acid development; the increasing pH of the butter serum with increasing hardness of the wash water; the detrimental effects of a coarse moisture dispersion and of contamination through the wooden churn on the bacteriological keeping quality. It is supposed that diacetyl is not the main component of the butter aroma.

Online full textINTERNET
On paper FORUM ; STACKS ; 1468A04
FORUM ; STACKS ; NN08202,119
Keyword(s) (cab) butter / animal products / quality
Categories Dairy Products
Publication type PhD thesis
Language Dutch; Flemish
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