8 Terms
Contributors in Butter
Butter
legal pasteurization
Dairy products; Butter
Appropriate heat treatment on approved and sealed equipment to ensure the bacterial and enzymatic quality of the product.
mixed triglyceride
Dairy products; Butter
Are triglycerides with different fatty acids upon the glycerol backbones.
sharp salt
Dairy products; Butter
Attributable to the use of too much salt or lack of sufficient working to obtain thorough distribution of salt and water.
gritty
Dairy products; Butter
Attributable to the use of too much salt or undissolved salt due to insufficient working of butter
souring
Dairy products; Butter
Bacteria, mold, water, air, light, enzymes and some metals can accelerate souring. Souring results in the formation of free fatty acids, such as butyric acid and caproic acid, and the butter becomes ...
seasonal variations
Dairy products; Butter
Because butter is an all-natural product, made from the highest quality dairy cream, natural seasonal variations in the fatty acid composition occur. These variations, however, do not affect the ...
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