Butter

Butter

Industry: Dairy products

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Butter

cooking fats

Dairy products; Butter

Refer to butter, margarine, vegetable oils, and vegetable shortening, which are used to moisten and flavor foods during cooking and to enrich and tenderize baked goods.

score

Dairy products; Butter

Refers to the grade of butter. Butter is graded/scored by government inspectors on the basis of flavor, aroma, body and texture.

visible fat

Dairy products; Butter

Refined fats and oils used in food preparation, including edible oils, margarine, butter, lard, and shortenings

whole milk

Dairy products; Butter

Regular milk without any of the fat content removed. Whole milk has roughly 4% fat.

Saturated fas associate in closely-packed structures with van der Waals interactions all along the length of their side chains. The increase in interactions raises the melting point. These Fatty Acid ...

solid fat index

Dairy products; Butter

SFI. Measures the solidity of fat, i.e., ratio of fat in crystalline form to liquid, at various specified temperatures. Butter has a sharp sfi curve resulting in quick flavor release.

specks

Dairy products; Butter

Small white or dark yellow particles. Attributable to small particles of coloring or coagulated casein. White specks present may be small particles of curd formed during heating of improperly ...