Butter

Butter

Industry: Dairy products

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Butter

phosphoric acid

Dairy products; Butter

An antioxidant used to decrease oxidative rancidity of fat or oil. Inhibits metal-catalyzed oxidation and production of dark colors; metal chelating agent

methyl silicone

Dairy products; Butter

An antioxidant used to decrease oxidative rancidity of fat or oil. Inhibits oxidation; antifoam agent

tocopherols

Dairy products; Butter

An antioxidant used to decrease oxidative rancidity of fat or oil. Natural antioxidant, improves oxidative stability

lipase

Dairy products; Butter

An enzyme found in raw milk and also produced by microorganisms that split the fat molecules into fatty acids which create flavor.

methyl ketones

Dairy products; Butter

An essential component of butter flavor formed by hydrolysis and decarboxylation of B-keto acid esters.

ripening

Dairy products; Butter

An optional process in which cultures are added to ferment the milk sugars to lactic acid and achieve desirable flavor and aroma characteristics for cultured butter.

butteroil

Dairy products; Butter

Anhydrous milkfat; (conventional terminology in the fats and oils field differentiates an oil from a fat based on whether it is liquid at room temp. Or solid, but very arbitrary).