Butter

Butter

Industry: Dairy products

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Butter

half-and-half

Dairy products; Butter

Intermediate in composition between milk and cream; it must be at least 10.5% fat.

oxidative rancidty

Dairy products; Butter

Is the chemical oxidation of unsaturated fatty acids.

Is the process of adding hydrogen molecules directly to an unsaturated fatty acid from sources such as vegetable oils to convert it to a semi-solid form such as margarine or shortening. Hydrogenation ...

racreme

Dairy products; Butter

Known as creme fraiche in France, racreme in Scandanavia, and in England and America as clabber cream.

table cream

Dairy products; Butter

Light cream, 18-30% butterfat.

sweet cream butter

Dairy products; Butter

Lightly salted butter

emulsion

Dairy products; Butter

Liquid droplets dispersed in another immiscible liquid. The dispersed phase droplet size ranges from 0.1 -- 10 µ m. Important oil-in-water food emulsions, ones in which oil or fat is the dispersed ...