Butter

Butter

Industry: Dairy products

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Butter

european-style butter

Dairy products; Butter

Plugra is a domestic brand. Butter with 2% more milkfat than regular butter. Since European-style butter has a lower moisture content, using it results in better pastries, icings, and sauces.

cups

Dairy products; Butter

Portions in plastic cups with peelable heat-sealed lids. Tumble packed or collated.

Primary flavor component in butter starter cultures produced by lactic acid bacteria. An antioxidant used to decrease oxidative rancidity of fat or oil. Provides buttery odor and flavor, which can ...

creme fraiche

Dairy products; Butter

Pronounced 'krem fresh'. It is a thick and smooth heavy cream with a wonderfully rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream ...

colligative properties

Dairy products; Butter

Properties which depend on the number of molecules in solution, a function of concentration and molecular weight, rather than just on the total percent concentration. Such properties include boiling ...

carotene

Dairy products; Butter

Pro-vitamin A. An antioxidant used to decrease oxidative rancidity of fat or oil. Enhances color of finished foods; color additive

enzyme inactivation

Dairy products; Butter

Raw milk enzymes are destroyed by traditional pasteurization procedures. Heat inactivation of alkaline phosphatase (AP) is used to determine the efficiency of the pasteurization process in cream to ...