Simple Arithmetic: Heavy on Butter, Cream, Wine

Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.

Effect of cream cooling rate and water content on butter microstructure during four weeks of storage

Crystallization, rheological properties and microstructure of butter with varying water content and subjected to different cooling rate were studied during four weeks of storage at 5 C. Using small and large deformation rheology, the elastic modulus (G0) and Hencky strain at fracture was followed. When comparing samples with an equal water content, samples produced from fast cooled cream (7.5 C...

Learning Simple Arithmetic Procedures

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Learning Simple Arithmetic

Sussman (1973) has shown that strategies could be reordered according to experience. In his examples no conflicts were experienced after reordering. We shall illustrate that conflicts do arise and present a way of trying to overcome them. The program written (ELS) accepts a set of partially ordered Horn clauses as input and a sequence of problems to solve. The search tree obtained is examined i...

Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.

The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the d...