Butter

Butter

Industry: Dairy products

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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).

Shortening

Dairy products; Butter

Any animal or vegetable fat-butter, margarine, lard or dripping.

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

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 ...