Butter

Butter

Industry: Dairy products

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Butter

Milkfat

Dairy products; Butter

The lipid components of milk, as produced by the cow, and found in commercial milk and milk-derived products, mostly comprised of triglyceride.

Cone penetrometer

Dairy products; Butter

The most common type of instrument currently used in the United States to measure the rheological qualities of butter. A 20¡ angle cone is used. The depth of penetration into the sample, constant ...

Pronounced 'krem fresh'. It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurised cream ...

Colligative properties

Dairy products; Butter

Properties which depend on the number of molecules in solution, a function of concentration and molecular weight, rather than just on the total percent concentration. Such properties include boiling ...

Carotene

Dairy products; Butter

Pro-vitamin A. An antioxidant used to decrease oxidative rancidity of fat or oil. Enhances colour of finished foods; colour additive

Enzyme inactivation

Dairy products; Butter

Raw milk enzymes are destroyed by traditional pasteurisation procedures. Heat inactivation of alkaline phosphatase (AP) is used to determine the efficiency of the pasteurisation process in cream to ...

Cooking fats

Dairy products; Butter

Refer to butter, margarine, vegetable oils, and vegetable shortening, which are used to moisten and flavour foods during cooking and to enrich and tenderise baked goods.