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  • AOAC 938.05 Butter Preparation of Sample

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    Julissa Periche
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    The document provides instructions for preparing a butter sample for analysis. The sample is softened in a water bath below 39°C to avoid separation. It is shaken frequently to reincorporate any separated fat until the emulsion is fluid but intact. Once removed from the bath, it is shaken vigorously until cooled to a thick, creamy consistency where the sample level can no longer be seen, at which point the portion for analysis is promptly weighed.

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    The document provides instructions for preparing a butter sample for analysis. The sample is softened in a water bath below 39°C to avoid separation. It is shaken frequently to reincorporate any separated fat until the emulsion is fluid but intact. Once removed from the bath, it is shaken vigorously until cooled to a thick, creamy consistency where the sample level can no longer be seen, at which point the portion for analysis is promptly weighed.

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    19 views1 page

    AOAC 938.05 Butter Preparation of Sample

    Uploaded by

    Julissa Periche
    The document provides instructions for preparing a butter sample for analysis. The sample is softened in a water bath below 39°C to avoid separation. It is shaken frequently to reincorporate any separated fat until the emulsion is fluid but intact. Once removed from the bath, it is shaken vigorously until cooled to a thick, creamy consistency where the sample level can no longer be seen, at which point the portion for analysis is promptly weighed.

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    33.6.

    02
    AOAC Official Method 938.05
    Butter
    Preparation of Sample
    First Action 1938
    Final Action
    Soften entire test sample in test sample container, 970.29C (see
    33.1.05), by warming in water bath kept at as low temperature as
    practicable, £39°C. Avoid overheating, which causes visible
    separation of curd. Shake frequently during softening process to
    reincorporate any separated fat, and observe fluidity of sample.
    Optimum consistency is attained when emulsion is still intact but
    fluid enough to reveal test sample level almost immediately.
    Remove from bath and frequently shake vigorously or place test
    sample container in mechanical shaking machine that simulates
    hand shaking, with arm 23 cm (9 in.) long, set to oscillate at 425 ± 25
    times/min through arc of 4.5 cm (1.75 in.). Continue shaking until
    test sample cools to thick, creamy consistency and test sample level
    can no longer readily be seen. Promptly weigh test portion for
    analysis.
    References: JAOAC 21, 361(1938); 35, 194(1952); 42, 36(1959).

    ã 2005 AOAC INTERNATIONAL

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