Butter

Butter

Contributors in Butter

Butter

Saturated fas associate in closely-packed structures with van der Waals interactions all along the length of their side chains. The increase in interactions raises the melting point. These Fatty Acid ...

Solid fat index

Dairy products; Butter

SFI. Measures the solidity of fat, i.e., ratio of fat in crystalline form to liquid, at various specified temperatures. Butter has a sharp sfi curve resulting in quick flavour release.

Specks

Dairy products; Butter

Small white or dark yellow particles. Attributable to small particles of colouring or coagulated casein. White specks present may be small particles of curd formed during heating of improperly ...

Caramel candies

Dairy products; Butter

Small, square confections made of butter, cream, and sugar. They can be melted for use in desserts that call for a caramel coating. Caramel candies are sold individually wrapped in packages or in ...

Light cream

Dairy products; Butter

Sometimes called coffee cream or table cream, is 18-30 percent butterfat.

Mottled

Dairy products; Butter

Spots of lighter and deeper shades of yellow. Attributable to insufficient working of the butter, resulting in an uneven distribution of salt and moisture.

Tallowiness

Dairy products; Butter

Tallowiness is caused by the increase in melting point under the action of water, atmospheric oxygen and light. An unpleasant, tallowy flavour is the result. Packaging must therefore be made opaque ...