-
Butterfat or
milkfat is the
fatty portion of milk. Milk and
cream are
often sold
according to the
amount of
butterfat they contain.
Butterfat is mainly...
- semi-solid
emulsion at room temperature,
consisting of
approximately 80%
butterfat. It is used at room
temperature as a spread,
melted as a condiment, and...
- look,
taste and
texture to brie cheese,
albeit with a
slightly lower butterfat content than brie's
typical 20% – 25% by weight. The
first camembert was...
-
content of milk is the
proportion of milk, by weight,: 266 made up by
butterfat. The fat content,
particularly of cow's milk, is
modified to make a variety...
- (including the animal's diet),
whether they have been pasteurised, the
butterfat content, the
bacteria and mold, the processing, and how long they have...
- fraîche and the
lighter sour
creams sold in the US,
which contain 12 to 16%
butterfat.[clarification needed] It is
widely used in
cooking and baking. In some...
-
behind when the
butterfat on top is
poured off. It can also be
separated with a
separatory funnel or a
gravy fat separator. This
butterfat is the clarified...
- In many countries, it is sold in
several grades depending on the
total butterfat content. It can be
dried to a
powder for
shipment to
distant markets,...
-
emulsifying proteins begin to
break down and
release the
butterfat they hold in an emulsion. The
butterfat will
solidify if the
sauce cools below 27 °C (81 °F)...
-
Farmers of America. It is made with a
higher butterfat content than most
American butter (82%
butterfat, vs. 80%.) The name "Plugra" is
derived from the...
