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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maslac

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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

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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

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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

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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

乳製品; バター

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

boja

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

kuhano

乳製品; バター

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

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Marija Horvat

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