kiseljenje

kiseljenje

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 the butter becomes soapy in flavor.

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Pramonės šaka / sritis: Dairy products
Category: Butter
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sol

Dairy products; Butter

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 ...

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 ...

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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