Use of the Cone Penetrometer for Testing the Firmness of Butter

Analysis was made of cone penetration test parameters for butters of a wide range of firmness. The relationship: accounted for 96.9% of the variation in the observations. This relationship, which has the dimensions of stress, differs from the previously proposed rheological models. An index, based on this relationship, was found to account for approximately 91% of the variation in the sensorially perceived spreadability of the butters.