9 Terms
Contributors in Butter
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.
