Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I - Chemical composition, solid fat content and consistency

A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented. The samples were evaluated according to fatty acid composition, triacylglycerol composition, regiospecific distribution, melting point, solid fat content and consistency. The results allowed for differentiating the samples according to their chemical compositions, thermal resistance properties, hardness characteristics, as well as technological adequacies and potential use in regions with tropical climates.

Butter-Verfälschung : eine dringende Warnung für jeden jüdischen Haushalt

unter Subvention d. freien Vereinigung f. d. Interessen d. orthodoxen Judenthums hrsg. von N. Cahn

Beucke's Butter-Birne

Carl Beucke

Die Mikroflora der in der Provinz Posen erzeugten Butter

von Dr. Kurt Teichert

Beuck's Butter-Birne

L. Wittmack