8 Terms
Contributors in Butter
Butter
Condensed milks
Dairy products; Butter
Condensed milk products are useful because they supply milk fat and solids in concentrated form, and are treated to keep for at least several months.
Unsalted butter
Dairy products; Butter
Contains no salt and is sometimes labelled as "sweet" butter. It is preferred by many for cooking and baking. Salt acts as a preservative, and without it, butter is more perishable.
Pastry cream
Dairy products; Butter
Crème patissière. Pastry cream is a cooked mixture made with egg yolks, sugar and milk thickened with flour and/or cornstarch and finished with a little vanilla. Butter is often beaten in at the end ...
Light butter
Dairy products; Butter
Currently proposed and under development as a food produced to resemble butter, that contains 52 percent butterfat, made from milk or cream, or both, that has been pasteurized. Vitamin A must be ...
Rancidity
Dairy products; Butter
Development of any off or disagreeable flavours in a fat. The four types of rancidity in fats are: absorption of odors, action of microorganisms, action of enzymes (lipases), atmospheric oxidation. ...
Edge yellowing
Dairy products; Butter
Evaporation of water results in a darker yellow colour on the blocks of butter, starting from the edges.
Double cream
Dairy products; Butter
The most versatile cream as it withstands boiling, whips and freezes well. 48% fat. In the US it is known as heavy cream.
