Butter

Butter

Industry: Dairy products

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Butter

Butylated hydroxytoluene

Dairy products; Butter

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

Phosphoric acid

Dairy products; Butter

An antioxidant used to decrease oxidative rancidity of fat or oil. Inhibits metal-catalyzed oxidation and production of dark colors; metal chelating agent

Methyl silicone

Dairy products; Butter

An antioxidant used to decrease oxidative rancidity of fat or oil. Inhibits oxidation; antifoam agent

Tocopherols

Dairy products; Butter

An antioxidant used to decrease oxidative rancidity of fat or oil. Natural antioxidant, improves oxidative stability

Lipase

Dairy products; Butter

An enzyme found in raw milk and also produced by microorganisms that split the fat molecules into fatty acids which create flavor.

Methyl ketones

Dairy products; Butter

An essential component of butter flavour formed by hydrolysis and decarboxylation of B-keto acid esters.

Ripening

Dairy products; Butter

An optional process in which cultures are added to ferment the milk sugars to lactic acid and achieve desirable flavour and aroma characteristics for cultured butter.