Butter

Butter

Industry: Dairy products

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Butter

Racreme

Dairy products; Butter

Known as creme fraiche in France, racreme in Scandanavia, and in England and America as clabber cream.

Liquid droplets dispersed in another immiscible liquid. The dispersed phase droplet size ranges from 0.1 -- 10 µ m. Important oil-in-water food emulsions, ones in which oil or fat is the dispersed ...

Anhydrous butter oil

Dairy products; Butter

Made by gently heating butter to break the emulsion, followed by centrifugation to remove the milk serum from the fat fraction. Butterfat content of the remaining butter oil is over 99 percent.

Beurre manie'

Dairy products; Butter

Means "kneaded butter"; it is a paste made of softened butter and flour used to thicken sauces.

Cultured butter

Dairy products; Butter

Fresh cream butter to which lactic acid cultures have been added for the development of a particular flavor. Most popular in European countries.

Quality control

Dairy products; Butter

From monitoring raw milk quality, to the cleanliness of the processing plant, care is taken to preserve nature's goodness and produce a safe, flavorful ingredient. The butter industry has rigorous ...

Glazes

Dairy products; Butter

Glazes are used to give desserts a smooth and/or shiny finish. Cake glazes can be water icing (confectioners' sugar mixed with liquid), melted chocolate in combination with cream, butter and/or sugar ...