2 Terms
Contributors in Butter
Butter
butter starter
Dairy products; Butter
Typically lactic acid starter culture(s) produced when lactic fermenting bacteria are added to skim milk. The mixture is ripened and subsequently added to cream before churning, for flavor ...
wavy
Dairy products; Butter
Unevenness of color. Color characteristic attributable to insufficient working, resulting in an uneven distribution of the water and salt in butter.
danish style
Dairy products; Butter
Usually unsalted, cultured butter. A culture is added to the cream and allowed to stand overnight for the acid flavor to develop before churning.
break
Dairy products; Butter
When heating a butter sauce, this is the point when fat solids separate from the rest of a sauce. A broken sauce is not desirable as it detracts from the creamy texture. A butter with lower moisture ...
beat
Dairy products; Butter
Whether done using an electric mixer or by hand with a fork, spoon, or whisk, to 'beat' is to vigorously mix, blend, or stir a mixture in a circular motion. This technique changes the consistency of ...
