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Butter - Wikipedia
Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C See more
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a See more
Unhomogenized milk and cream contain butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) … See more
Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above refrigerator temperatures. The "butter compartment" found in many refrigerators may be … See more
The word butter derives (via Germanic languages) from the Latin butyrum, which is the latinisation of the Greek βούτυρον (bouturon). This may … See more
Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made in this traditional way (from a fermented cream) is known as cultured … See more
In 1997, India produced 1,470,000 metric tons (1,620,000 short tons) of butter, most of which was consumed domestically. Second in production was the United States (522,000 t or 575,000 short tons), followed by France (466,000 t or 514,000 short tons), … See more
Wikipedia text under CC-BY-SA license The Chemistry of Butter: Fats, Water, and Milk Solids
Butter Science 101 - Center for Dairy Research
Learn how butter is made from milkfat globules, triglycerides, and fatty acids. Understand the impact of cream quality, lipolysis, and melting point on butter flavor and texture.
Butter: Chemical and Physical Properties and Health …
Learn about the chemical composition, production, grading and utilization of butter, a high-fat dairy product. Find out the fatty acid profile, calorie content and health effects of butter and whipped butter.
The Science Behind Butter’s Texture and Consistency
Butyric acid - Wikipedia
Definition, Butter Making, & Nutritional Content
Butter, a yellow-to-white solid emulsion of fat globules, water, and inorganic salts produced by churning the cream from cows’ milk. Butter has long been used as a spread and as a cooking fat. It is an important edible fat in regions of the …
What Is Butter? an Introduction to Its Composition
What is butter? : Butter - WebExhibits
Learn about the chemical structure of butter fat, which consists of triglycerides derived from different fatty acids. Find out how the fatty acid composition of butter fat varies according to the animal's diet and how it affects the flavor of …
The Science of Butter - Fermentation
Jan 30, 2020 · As the agitation progresses and fat globules begin to form, they group with more and more globules and can finally be seen visibly. The liquid proteins released by splitting the emulsion is named ‘buttermilk’ and the visible …
17.2: Fats and Oils - Chemistry LibreTexts
Butter and margarine: what’s the difference? - RSC Education
The Science of Butter Melting - The Kitchen Community
Butter from Different Species: Composition and Quality …
Butter: Classification, Composition, Nutritive Value and Manufacture
What Is the Chemical Formula for Butter? - Reference.com
Homemade Butter - Discover Magazine
Butter - PubChem
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