trigliceridi

trigliceridi

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 molecule of glycerol combined with three fatty acids

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sol

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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 ...

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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.

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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. ...

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

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Jasna Kovačević

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