10 Terms
Contributors in Butter
Butter
saturated fatty acid
Dairy products; Butter
A fatty acid with no double bonds tween carbon atoms; it holds all of the hydrogen that can be attached to the carbon atoms
polyunsaturated fatty acid
Dairy products; Butter
A fatty acid with two or more double bonds between carbon atoms, for example, linoleic acid with two double bonds
acid
Dairy products; Butter
A flavor characteristic of butter as a result of the moderate acid development in the milk or cream, or excessive ripening of the cream.
butterscotch
Dairy products; Butter
A flavoring used in desserts, sauces and candies. This confection is made from two primary components, brown sugar and butter.
grainy
Dairy products; Butter
A grainy condition imparts a granular consistency when the butter is melted on the tongue.
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