1 Terms
Contributors in Butter
Butter
Danish style
Dairy products; Butter
Usually unsalted, cultured butter. A culture is added to the cream and allowed to stand overnight for the acid flavour to develop before churning.
Break
Dairy products; Butter
When heating a butter sauce, this is the point when fat solids separate from the rest of a sauce. A broken sauce is not desirable as it detracts from the creamy texture. A butter with lower moisture ...
Plasticity
Dairy products; Butter
The ability to be moulded or shaped; in plastic fats, both solid crystals and liquid oil are present
Genoise
Dairy products; Butter
The classic, fine-crumbed French sponge cake made by beating warm whole eggs with sugar until the mixture more than triples in volume, then folding in flour and sometimes melted butter too.
Anhydrous milkfat
Dairy products; Butter
The commercially prepared extraction of cow's milkfat, found in bulk or concentrated form (comprised of 100% fat, but not necessarily all of the lipid components of milk).
Trans configuration
Dairy products; Butter
The hydrogen atoms are on opposite sides of the double bond, particularly with unsaturated fatty acids
Milk
Dairy products; Butter
The lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows.
