34 Terms
Contributors in Butter
Butter
Butteroil
Dairy products; Butter
Anhydrous milkfat; (conventional terminology in the fats and oils field differentiates an oil from a fat based on whether it is liquid at room temp. Or solid, but very arbitrary).
Legal pasteurisation
Dairy products; Butter
Appropriate heat treatment on approved and sealed equipment to ensure the bacterial and enzymatic quality of the product.
Mixed triglyceride
Dairy products; Butter
Are triglycerides with different fatty acids upon the glycerol backbones.
Sharp salt
Dairy products; Butter
Attributable to the use of too much salt or lack of sufficient working to obtain thorough distribution of salt and water.
Gritty
Dairy products; Butter
Attributable to the use of too much salt or undissolved salt due to insufficient working of butter
Souring
Dairy products; Butter
Bacteria, mold, water, air, light, enzymes and some metals can accelerate souring. Souring results in the formation of free fatty acids, such as butyric acid and caproic acid, and the butter becomes ...
