kiseljenje

kiseljenje

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 the butter becomes soapy in flavor.

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vitamin A

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

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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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Süt ürünleri; Tereyağı

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. ...

kuhano

Süt ürünleri; Tereyağı

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

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Marija Horvat

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