5 Terms
Contributors in Butter
Butter
Citric acid
Dairy products; Butter
(2-hydroxypropane-1,2,3-tricarboxylic acid) Present in citrus fruits; used as a flavouring agent in foods; present in cells. An antioxidant used to decrease oxidative rancidity of fat or oil. ...
Lactic acid
Dairy products; Butter
(2-hydroxypropanoic acid) Found in sour milk and sauerkraut; formed in muscles during exercise.
Caproic acid
Dairy products; Butter
(Hexanoic acid) Characteristic odour of Limburger cheese, goat fat.
Formic acid
Dairy products; Butter
(Methanoic acid) Stinging agent of red ants and nettles; used in food preservation.
Lactones
Dairy products; Butter
Integral components of butter flavour derived from hydroxy alkanoic acids which spontaneously lactonize to form lactones.
Half-and-half
Dairy products; Butter
Intermediate in composition between milk and cream; it must be at least 10.5% fat.
Hydrogenation
Dairy products; Butter
Is the process of adding hydrogen molecules directly to an unsaturated fatty acid from sources such as vegetable oils to convert it to a semi-solid form such as margarine or shortening. Hydrogenation ...
