2 Terms
Contributors in Butter
Butter
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 flavors 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 color on the blocks of butter, starting from the edges.
saponifiable lipids
Dairy products; Butter
Fatty acids, triacylglycerols, waxes and compound lipids. See also non-saponifable lipids.
coarse
Dairy products; Butter
Flavor characteristic associated with using high temperatures in pasteurization of cream with slight acid development.
cooked
Dairy products; Butter
Flavor characteristic associated with using high temperatures in pasteurization of sweet cream.
flat
Dairy products; Butter
Flavor characteristic attributable to excessive washing of the butter or to a low percentage of fats or volatile acids and other volatile products that help to produce a pleasing butter flavor.
