Butters

Butter is the principal form of milk fat as an ingredient in baked products. The manufacture of butter is one of the two oldest dairy products, the other product being cheese. 

Traditionally, butter was made by allowing cream to separate from the milk by standing the milk in shallow pans. The cream is then churned to produce a water in oil emulsion. Typically butter contains 15% of water. Butter is normally made either sweet cream or lactic, also known as cultured, and with or without added salt. Lactic butter is made by adding a culture, usually a mixture of Streptococcus cremoris, S. diacetylactis and Betacoccus cremoris. The culture produces lactic acid as well as various flavouring compounds, e.g. diacetyl, which is commonly present at around 3 ppm. As well as any flavour effect the lactic acid inhibits any undesirable microbiological activity in the aqueous phase of the butter. Sweet cream butter has no such culture added but 1.5 to 3% of salt is normally added. This inhibits microbiological problems by reducing the water activity of the aqueous phase. It is perfectly possible to make salted lactic butter or unsalted sweet cream butter if required. In the UK most butter is sweet cream while in continental Europe most butter is lactic. 

A study of VOC emissions from butter evaluated whether PTR-MS headspace measurements combined with a partial least square-discriminant analysis (a multivariate statistical technique) could be used to predict the origin of various butters that were produced in 

The inverted liquid, read in the polarimeter according to 1, b, gave  

With the remainder of the liquid used for the polarisation according to x, a (dilution = 2), the Fehling titration is carried out as in 2, a  

The lactose (assuming absence of invert sugar) by formula (II), into which the value of a is introduced. Thus, 

The saccharose, according to Girard, by formula (III), the above value of P and the value of L just found, being inserted  

however, the presence of invert sugar in appreciable amount is assumed, the lactose x and the invert sugar x are calculated from formulae (IV) and (V), inserting in these the values  

Country Year DDTs HCHs CHLs PCBs HCB Aldrin Endrin Dieldrin References 

Country Year Soil type DDTs HCHs CHEs PCBs Endosulfans References 

A recent study in southern Mexico [117] indicated that the POPs present in highest levels in soils were DDTs and toxaphene. ZDDTs in soils ranged from 0.057 to 360 ng/g while toxaphene ranged from 0.066 to 69 ng/g. 

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Butanoic acid, CH3CH2CH2COOH, colourless syrupy liquid with a strong odour of rancid butter b.p. (sTC. Occurs in butter as the glycerol ester. Prepared by oxidation of 1 -butanol or by the fermentation of sugary or starchy materials by B. subtilis etc. Oxidized... 

Figure 1. Macro graph of an Inconel 182 weld (upper part) and a buttering (lower part).

J. F. Padday, Pure arul Applied Chemistry, Surface Area Determination, Butter-worths, London, 1969. 

R.S. Cahn, O.C. Dermer, Introduction to Chemical Nomenclature, 5th ed., Butter-worths, London, 1979. 

After all the butter has been whisked in the sauce will be creamy and warm. If pools of clear butter oil have started pooling up all over the place the sauce has broken. You failed. Actually, the sauce will still taste fine, it just won t be creamy like a snooty Frenchman would like. The sauce can be kept warm over a hot water bath or by stirring over low heat. Anyway, at this point one stirs in the soy sauce and pineapple into the sauce and drapes it over the k-bobs. Oh God is it the best flavor in the world. You have been warned ... 

It IS hard to find a class of compounds in which the common names of its members have influenced organic nomenclature more than carboxylic acids Not only are the common names of carboxylic acids themselves abundant and widely used but the names of many other compounds are derived from them Benzene took its name from benzoic acid and propane from propionic acid not the other way around The name butane comes from butyric acid present m rancid butter The common names of most aldehydes are derived from the common names of carboxylic acids—valeraldehyde from valeric acid for exam pie Many carboxylic acids are better known by common names than by their systematic ones and the framers of the lUPAC rules have taken a liberal view toward accepting these common names as permissible alternatives to the systematic ones Table 19 1 lists both common and systematic names for a number of important carboxylic acids... 

Animal fats and vegetable oils are triacylglycerols, or triesters, formed from the reaction of glycerol (1,2, 3-propanetriol) with three long-chain fatty acids. One of the methods used to characterize a fat or an oil is a determination of its saponification number. When treated with boiling aqueous KOH, an ester is saponified into the parent alcohol and fatty acids (as carboxylate ions). The saponification number is the number of milligrams of KOH required to saponify 1.000 g of the fat or oil. In a typical analysis, a 2.085-g sample of butter is added to 25.00 ml of 0.5131 M KOH. After saponification is complete, the excess KOH is back titrated with 10.26 ml of0.5000 M HCl. What is the saponification number for this sample of butter ... 

Maple butter Maple cream Maple sugar Maple syrup... 

A USDA report indicates that between 1967 and 1988, butter consumption remained stable at 2 kg per capita, margarine dropped from 5.1 to 4.7 kg, and measured total fat intake per day dropped from 84.6 to 73.3 g (14). This study also projects that the reduced consumption of tropical oils is only temporary and will return to former use levels, possibly even higher. One reason for this projected rise in tropical oil consumption is the knowledge of the beneficial effects of medium-chain length acids high in lauric oils. There is a keen interest in omega-3 fatty acids, as well as linoleic acid, contained in fish oils. 

There are physical—chemical differences between fats of the same fatty acid composition, depending on the placement of the fatty acids. For example, cocoa butter and mutton tallow share the same fatty acid composition, but fatty acid placement on the glycerin backbone yields products of very different physical properties. 

In chocolate, cocoa butter is the continuous phase. The characteristic meltabiUty of cocoa butter constitutes a puzzle in chemical stmcture and poses difficulty in replacement cocoa butter has a sharp melting point at body temperature. 

One disadvantage of fats contained within foodstuffs is the deterioration of the fat through oxidative rancidity. Many consumers find the aroma and flavor of deteriorated fats in foods repulsive, while others are fond of country ham and butter which owe thek aroma and flavor to fat rancidity and other breakdown products. The use of antioxidants (qv) makes such products commercially viable. 

The most difficult property of fat to replace is flavor. Great expenditure of effort has gone into producing a tme butter flavor as flavor boosters in nondairy fat products and in dairy products including milk, cream, butter, and ice cream. Results have led to a successful dupHcation of buttery flavors which closely match the intended target. 

Butter Buds, M Dried Cream Extract, Cumberland Packing Co., Racine, Wis., 1991, p. 1. 

Sohd fats may show drastically different melting behavior. Animal fats such as tallow have fatty acids distributed almost randomly over all positions on the glycerol chain. These fats melt over a fairly broad temperature range. Conversely, cocoa has unsaturated fatty acids predominantly in the 2 position and saturated acids in the 1 and 3 positions. Cocoa butter is a brittle sohd at ambient temperature but melts rapidly just below body temperature. 

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