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.

0 0

Miglioralo

Aggiungi un'immagine

Parte del discorso: sostantivo
Sinonimi:
Blossario:
Settore/Dominio: Latticini
Categoria: Burro
Company:
Prodotto:
Acronimo - Abbreviazione:

Altro

Aggiungi a My Glossary

Altre lingue:

Altro

Lascia un commento?

Visualizza termini simili

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 ...

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.

lagani maslac

Latticini; Burro

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. ...