холестерол

холестерол

A sterol with a multi-ringed (steroid) structure. The amount of cholesterol per gram of butter is 2 mg.

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хидролиза

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A chemical reaction in which a linkage between subunits of a large molecule is broken; a molecule of water enters the reaction and becomes part of the end products

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A flavor characteristic of butter as a result of the moderate acid development in the milk or cream, or excessive ripening of the cream.

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A phospholipid naturally present in butter which functions as an emulsifier. An antioxidant used to decrease oxidative rancidity of fat or oil. Water scavenger to prevent ...

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A soft unripened cheese that belongs to the cream cheese family. It comes from switzerland and italy and is a thick, rich, sweet and velvety, ivory-colored cheese produced from ...

бутер

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A solid fat made from churning the fat from milk or cream until it solidifies. It is a water-in-oil emulsion, comprised of over 80% milkfat, but also containing water in the form ...

антиоксиданс

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A substance that can stop an oxidation reaction; a substance that slows down or interferes with the deterioration of fats through oxidation

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