8 Terms
Contributors in Butter
Butter
U.s. grade aa
Dairy products; Butter
Has a smooth, creamy texture and is easy to spread. It contains a light, fresh flavour and a small amount of salt. Grade aa butter is made from sweet cream and is available at most grocery stores and ...
Cis configuration
Dairy products; Butter
Has the hydrogen atoms on the same side of the double bond, particularly with unsaturated fatty acids
Ageing
Dairy products; Butter
Holding cream at appropriately cool temperatures to crystallise the butterfat globules, ensuring proper churning and texture of the butter.
Saponifiable lipids
Dairy products; Butter
Fatty acids, triacylglycerols, waxes and compound lipids. See also non-saponifable lipids.
Coarse
Dairy products; Butter
Flavour characteristic associated with using high temperatures in pasteurisation of cream with slight acid development.
