Butter

Butter

Industry: Dairy products

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Butter

Annatto seed

Dairy products; Butter

Also known as achiote seed. Used as a colouring agent in butter, margarine, cheese and smoked fish.

Heavy cream

Dairy products; Butter

Also known as whipping cream, heavy cream is a rich dairy product with a butterfat content of at least 36 percent. Between 36 and 40% milkfat

Organic acid

Dairy products; Butter

An acid containing carbon atoms, for example, citric acid and acetic acid, generally weak acids characterised by a carboxyl (-COOH) group

Butylated hydroxyanisole

Dairy products; Butter

An antioxidant used to decrease oxidative rancidity of fat or oil. Improves oxidative stability, antioxidants.

Lipids

Dairy products; Butter

A broad group of fatlike substances with similar properties. Animal or plant substances that are soluble in non-polar solvents. There are no monomer-polymer units as in polypeptides or ...

Margarine

Dairy products; Butter

A butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, is, like homogenization and pasteurization, a French innovation.

Fatty acid

Dairy products; Butter

A chemical molecule consisting of carbon and hydrogen atoms bonded in a chainlike structure; combined through its acid group (-cooh) with the alcohol glycerol to form triglycerides. They are ...