kiselina

kiselina

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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Part of Speech: noun
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Industry/Domain: Dairy products
Category: Butter
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Related terms

sol

Dairy products; Butter

Most butter is available in a lightly salted form. The salt is a preservative and also adds to the flavor. Although some butter made from sweet cream is not salted, lightly salted ...

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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 ...

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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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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. ...