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sol

Most butter is available in a lightly salted form. The salt is a preservative and also adds to the flavor. Although some butter made from sweet cream is not salted, lightly salted butter is sometimes called "sweet cream butter." Unsalted butter may be referred to as "sweet butter."

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Kalbos dalis: noun
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Pramonės šaka / sritis: Dairy products
Category: Butter
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topljiva sol

Chemistry; General chemistry

Ionski spoj koji se otapa u otapalu (obično vodi).

obična sol

Biology; Genetics

sveprisutna natrijeve sol koja se obično koristi kao začin za hranu. Igra važnu biološku ulogu u održavanju osmotske napetosti krvi i tkiva.

Glauberova sol

Chemistry; Inorganic chemistry

Na2 SO4_10H2O Kristalni hidrirani natrijev sulfat; kad je izložen zraku, gubi vodu; topiv je u vodi, netopiv u alkoholu; koristi se u bojanju tkanina i u medicini.

trigliceridi

Dairy products; Butter

Neutral fat molecule made up of three fatty acids joined to one glycerol molecule through a special chemical linkage called an ester. A type of lipid consisting chemically of one ...

kiseljenje

Dairy products; Butter

Bacteria, mold, water, air, light, enzymes and some metals can accelerate souring. Souring results in the formation of free fatty acids, such as butyric acid and caproic acid, and ...

vitamin A

Dairy products; Butter

Butter contains about 3,000 IU of vitamin A per 100 grams, or 153 IU per serving (1 pat/ 5 grams).

boja

Dairy products; Butter

Color in butter comes primarily from the presence of carotene and xanthophyll which are natural compounds present in the feed of cows.

lagani maslac

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. ...

kuhano

Dairy products; Butter

Flavor characteristic associated with using high temperatures in pasteurization of sweet cream.

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