8 Terms
Contributors in Butter
Butter
half-and-half
Dairy products; Butter
Intermediate in composition between milk and cream; it must be at least 10.5% fat.
hydrogenation
Dairy products; Butter
Is the process of adding hydrogen molecules directly to an unsaturated fatty acid from sources such as vegetable oils to convert it to a semi-solid form such as margarine or shortening. Hydrogenation ...
racreme
Dairy products; Butter
Known as creme fraiche in France, racreme in Scandanavia, and in England and America as clabber cream.
emulsion
Dairy products; Butter
Liquid droplets dispersed in another immiscible liquid. The dispersed phase droplet size ranges from 0.1 -- 10 µ m. Important oil-in-water food emulsions, ones in which oil or fat is the dispersed ...
