Smør: Forskelle mellem versioner

I 1920 skrev [[Otto Frederick Hunziker|Otto Hunziker]] ''The Butter Industry, Prepared for Factory, School and Laboratory'',<ref>{{cite book | last =Hunziker | first =O F | authorlink=Otto Frederick Hunziker | year =1920 | title =The Butter Industry, Prepared for Factory, School and Laboratory | url =https://archive.org/details/butterindustryp00hunzgoog | publisher =author | location =LaGrange, IL}}</ref> der blev en velkendt bog i industrien, og den blev udgivet i mindst tre udgaver (1920, 1927, 1940). Som en del af [[American Dairy Science Association]]s arbejde udgav Professor Hunziker og andre artikler om årsagerne til talg-ficering (''tallowiness'')<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker |author2=D. Fay Hosman | title = Tallowy Butter—its Causes and Prevention | journal = Journal of Dairy Science | volume = 1 | issue = 4 | pages = 320–346 | publisher = American Dairy Science Association | date=1. november 1917| url =http://jds.fass.org/cgi/reprint/1/4/320 | format=PDF | accessdate = 28. juni 2008 | doi= 10.3168/jds.S0022-0302(17)94386-3 }}</ref> (en odeurdefekt, der er anderledes end harskning, som er en smagsdefekt); marmorering<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker |author2=D. Fay Hosman | title = Mottles in Butter—Their Causes and Prevention | journal = Journal of Dairy Science | volume = 3 | issue = 2 | pages = 77–106 | publisher = American Dairy Science Association | date=1. marts 1920| url =http://jds.fass.org/cgi/reprint/3/2/77 | format=PDF | accessdate = 28. juni 2008 | doi= 10.3168/jds.S0022-0302(20)94253-4 }}</ref> (et æstetisk problem relateret til en uensartet farve i smøret); introduktionen af salt;<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker |author2=W. A. Cordes |author3=B. H. Nissen | title = Studies on Butter Salts | journal = Journal of Dairy Science | volume = 11 | issue = 5 | pages = 333–351 | publisher = American Dairy Science Association | date=1. september 1929| url=http://jds.fass.org/cgi/reprint/11/5/333 | format=PDF | accessdate = 28. juni 2008 | doi= 10.3168/jds.S0022-0302(28)93647-4 }}</ref> virkningen af metaller<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker |author2=W. A. Cordes |author3=B. H. Nissen | title = Metals in Dairy Equipment. Metallic Corrosion in Milk Products and its Effect on Flavor | journal = Journal of Dairy Science | volume = 12 | issue = 2 | pages = 140–181 | publisher = American Dairy Science Association | date=1. marts 1929| url=http://jds.fass.org/cgi/reprint/12/2/140 | format=PDF | accessdate = 28. juni 2008 | doi= 10.3168/jds.S0022-0302(29)93566-9 }}</ref> og væsker;<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker |author2=W. A. Cordes |author3=B. H. Nissen | title = Metals in Dairy Equipment: Corrosion Caused by Washing Powders, Chemical Sterilizers, and Refrigerating Brines | journal = Journal of Dairy Science | volume = 12 | issue = 3 | pages = 252–284 | publisher = American Dairy Science Association | date=1. maj 1929| url=http://jds.fass.org/cgi/reprint/12/3/252 | format=PDF | accessdate = 28. juni 2008 | doi= 10.3168/jds.S0022-0302(29)93575-X }}</ref> og måling af surhedsgrad.<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker |author2=W. A. Cordes |author3=B. H. Nissen | title = Method for Hydrogen Ion Determination of Butter | journal = Journal of Dairy Science | volume = 14 | issue = 4 | pages = 347–37 | publisher = American Dairy Science Association | date=1. juli 1931| url =http://jds.fass.org/cgi/reprint/14/4/347 | format=PDF | accessdate = 28. juni 2008 | doi= 10.3168/jds.S0022-0302(31)93478-4 }}</ref> Disse og andre af American Dairy Science Associations udgivelser hjalp med at standardisere en international praksis i arbejdet med smør.

 

 

[[Per capita]] er smørforbruget gået ned i de fleste vestlige lande i 1900-tallet, især som følge af margarinen, der både er billigere og i de senere år også er blevet betragtet som sundere af nogle forskere og [[diætist]]er. I [[USA]] overgik forbruget af margarine smør 1950'erne<ref>Web Exhibits: Butter. [http://webexhibits.org/butter/consumption-butter-fat.html Eating less butter, and more fat].</ref> og i dag er det stadig tilfældet at margarine bliver spist oftere end smør i USA og [[EU]].<ref>Se eksempelvis [http://www.imace.org/graphique/prod-eu.htm this chart] {{webarchive |url=https://web.archive.org/web/20050908055231/http://www.imace.org/graphique/prod-eu.htm |date=8. september 2005 }} from International Margarine Association of the Countries of Europe [http://www.imace.org/margarine/stat.htm statistics] {{webarchive |url=https://web.archive.org/web/20050930172448/http://www.imace.org/margarine/stat.htm |date=30.eptember 2005 }}. Hentet 4. december 2005.</ref>