Dairy products

Dairy products

Food products produced from the milk of mammals.

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Dairy products > Butter

saute

Dairy products; Butter

(saw-TAY) In French, saute means "to jump." That describes this method of cooking in which food is cooked quickly in a small amount of butter or oil. The food "jumps" as it is ...

liaison

Dairy products; Butter

A binding agent made up of egg yolks and cream, used for thickening soups and sauces. It should always be added off heat just before serving to prevent curdling. The basic ratio ...

lipids

Dairy products; Butter

A broad group of fatlike substances with similar properties. Animal or plant substances that are soluble in non-polar solvents. There are no monomer-polymer units as in ...

margarine

Dairy products; Butter

A butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, is, like homogenization and pasteurization, a French innovation.

fatty acid

Dairy products; Butter

A chemical molecule consisting of carbon and hydrogen atoms bonded in a chainlike structure; combined through its acid group (-cooh) with the alcohol glycerol to form ...

hydrolysis

Dairy products; Butter

A chemical reaction in which a linkage between subunits of a large molecule is broken; a molecule of water enters the reaction and becomes part of the end products