Texture measurement of butter available on the Polish market

The data was obtained by analyzing butters available on the Polish market. Based on the manufacturer's data, the following information was entered: taste, ingredients, fat content (including saturated fatty acids), carbohydrates (including sugars), protein, salt. The following texture parameters were instrumentally measured: firmness, work of shear, work of penetrations, resistance to probe withdrawal.

本数据集通过分析波兰市场上可获得的黄油产品而获得。基于制造商的数据，录入以下信息：口感、成分、脂肪含量（包括饱和脂肪酸）、碳水化合物（包括糖分）、蛋白质、盐分。以下质地参数通过仪器进行测量：硬度、剪切功、穿刺功、探头拔出阻力。