-
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...
- (British English), or skim milk (American English), is made when all the
milkfat is
removed from
whole milk. It
tends to
contain around 0.1% to 0.3% fat...
- It is
similar to crème fraîche, but
nowadays mainly sold with 9% to 42%
milkfat content depending on the country. Its
cooking properties are different...
- in 1965; lättfil, filmjölk with 0.5%
milkfat was
introduced in 1967; and mellanfil, filmjölk with 1.5%
milkfat, was
introduced in 1990. In 1997, Arla...
- and at
least 38%
milkfat. Cream, skim milk and/or dry milk and
water can be
added or
removed to
create the
correct level of
milkfat. Milk can be bleached...
- high in
milkfat compared to
other mammals.
After an
initially lower state, it
rises to over 50%
milkfat (human
breast milk is
about 4%
milkfat, and cow...
- mL) 366 Mushrooms, not
exposed to UV light, 1⁄2 cup (120 mL) 7 Milk, 2%
milkfat, fortified, 1 cup 120
Plant milks, fortified, 1 cup 100–144 Ready-to-eat...
- from
causing rapid crystallization into
large crystals. Consequently,
milkfat and corn
syrup are
often added to
prevent premature crystallization. Corn...
-
Standard crème fraîche
contains around 30–45%
milkfat while low-fat crème fraîche
contains closer to 15%
milkfat.
During processing, the
acidification of the...
-
Acceptable additives include acidifying agents,
source of
milkfat (cream,
anhydrous milkfat,
dehydrated cream), water, salt,
artificial color, ****es...
