lagani maslac

lagani maslac

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. Vitamin A must be added to provide 3,300 IU per 100 grams and may contain skim milk, buttermilk, whey or whey-derived ingredients.

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Settore/Dominio: Latticini
Categoria: Burro
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maslac

Latticini; Burro

A solid fat made from churning the fat from milk or cream until it solidifies. It is a water-in-oil emulsion, comprised of over 80% milkfat, but also containing water in the form ...

sol

Latticini; Burro

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

Latticini; Burro

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

Latticini; Burro

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

Latticini; Burro

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

boja

Latticini; Burro

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

kuhano

Latticini; Burro

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

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Kodnog naziva Eureka, Teheranska konferencija je sastanak na vrhu između SAD, Velike Britanije i SSSR-a, održana od 08. studenog do 01. prosinca 1943. ...