4 Terms
Contributors in Butter
Butter
cone penetrometer
Dairy products; Butter
The most common type of instrument currently used in the United States to measure the rheological qualities of butter. A 20¡ angle cone is used. The depth of penetration into the sample, constant ...
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.
cultured butter
Dairy products; Butter
Fresh cream butter to which lactic acid cultures have been added for the development of a particular flavor. Most popular in European countries.
quality control
Dairy products; Butter
From monitoring raw milk quality, to the cleanliness of the processing plant, care is taken to preserve nature's goodness and produce a safe, flavorful ingredient. The butter industry has rigorous ...
glazes
Dairy products; Butter
Glazes are used to give desserts a smooth and/or shiny finish. Cake glazes can be water icing (confectioners' sugar mixed with liquid), melted chocolate in combination with cream, butter and/or sugar ...
