Butter

Butter

Industry: Dairy products

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Butter

Hydrolysis

Dairy products; Butter

A chemical reaction in which a linkage between subunits of a large molecule is broken; a molecule of water enters the reaction and becomes part of the end products

Storage

Dairy products; Butter

Bulk butter should be kept in poly-lined cartons under refrigerated (32 to 38¡F; 0-3¡C) conditions for up to four months or frozen (-10 to -20¡F; -23 to -29¡C) for up to one year. Butter must be ...

U.s. grade b

Dairy products; Butter

Butter can be used by consumers for table use. It is usually made from sour cream and is more coarse in texture.

Vitamin a

Dairy products; Butter

Butter contains about 3,000 IU of vitamin A per 100 grams, or 153 IU per serving (1 pat/ 5 grams).

Usda standards

Dairy products; Butter

Butter is classified primarily on flavour characteristics and is then rated according to body, colour and salt. A final grade is assigned based on the combination of all four attributes. Grades ...

U.s. grade a

Dairy products; Butter

Butter is made from fresh cream, has a slightly stronger flavour and possesses a fairly smooth texture. Grade a butter is also widely available.

Butter which has had air or other acceptable gases whipped into it, resulting in a product with greater volume, reduced density and improved spreadability at colder temperatures. Typically packed in ...