Butter

Butter

Industry: Dairy products

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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 ...

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.