Butter creaming

Some detergents and surfactants are used as emulsifying agents. An emulsifier keeps oil droplets and water droplets from joining together, so a thick mixture of oil and water will not separate. Examples of emulsions are mayonnaise, butter, cream, homogenized milk, and salad dressings. 

Now think abont the French. By the standards of American nntritional orthodoxy the diet of the French leaves a good deal to be desired. The French consume butter, cream sauces, sausages, duck confit, foie gras, brie, camembert and 300-plus other cheeses, and rich pastries pretty mnch as they please. In fact, the French consume considerably more satnrated animal fat than do Americans but they live just as long. Beyond that, they wash it down with wine. They seem to do so without worrying much about it at all they view food as a genuine source of pleasure. The French obsess less abont food than Americans they enjoy it more. 

A-Nitrosodiethanolamine at levels of 600-7386 ppb was detected in 11 samples of cosmetics in the United States which included hand creams, face creams, shampoos, cocoa butter cream, moisturizing lotion and a make-up remover (all products listed diethanolamine and/or triethanolamine as ingredients) (Tunick etal., 1982). TV-Nitroso-diethanolamine was found in all seven cosmetic formulations one with traces (< 10 ng/g) and six at levels of 41 7 000 ng/g and in 12 of 13 lotions (seven with traces <10 ng/g and five with 14-140 ng/g) and in eight of nine hair shampoos (three with traces < 10 ng/g and live with 17-280 ng/g) in the United States (Fan et al., 1977b). Of 191 cosmetics analysed, 77 contained from 10 to more than 2000 ppb N-nitrosodiethanolamine (Elder, 1980). Westin etal. (1990) analysed 20 different suntan lotions in Israel and found that three were contaminated with 17-27 ppb TV-nitroso-diethanolamine (with traces 5-10 ppb). 

Although rancidity is a serious defect in market milk, it has also been utilized profitably. Whole milk powder made from lipase-modified milk has generally been accepted by chocolate manufacturers. It is used as a partial replacement for whole milk because it imparts a rich, distinctive flavor to milk chocolate, other chocolate products like fudge, and compound coatings, caramels, toffees, and butter creams (Ziemba 1969). 

Foods Champagne, soda and beer Milk, butter, creams, Jellies, chocolate drinks,... 

If you re making cupcakes, frost the cupcakes with fuchsia butter-cream in big swirls (page 234)- Place the cupcakes on a cake stand, decorate them with clusters of three small flowers, and pipe with dark centers. Place single small butterflies on some of the cupcakes. 

Oddly enough, there has been willing, even enthusiastic, acceptance on the part of the public all over the world of synthetic pharmaceuticals and foodstuffs, such as substitutes for herbal remedies, butter, cream, milk, etc. Some synthetics are advertised vaguely as if somehow they were linked with Nature (with pictures of flowers, farm gates perhaps, or cows), but many also are stated quite honestly to be of limited nutritional value— low calorie , etc.) Soap still is used in a large way, but synthetic washing products and toiletries also have found widespread approval. 

Distillation processes exploit the low volatility of cholesterol compared to the major triacylglycerols of milk fat for removal of cholesterol. Vacuum and short-path molecular distillation processes can efficiently remove cholesterol but it may be achieved at the expense of removing some low-molecular weight triacylglycerols and flavor components of the milk fat. Vacuum steam distillation is commonly used for refining fats and can also be used to refine milk fat. Cholesterol-reduced milk fat, which was produced by steam distillation, has been used successfully to formulate butter, cream and ice cream (Schroder and Baer, 1991, Elling et al., 1995, 1996). If the flavor of milk fat is to be preserved, the flavors can be trapped and re-incorporated into the milk fat that has been stripped of cholesterol (Boudreau and Arul, 1993). 

The sensory properties, especially texture and appearance, of milk fat-based products such as butter, cream, cheese, ice cream and milk chocolate are largely dependent on the physical properties of the product, especially properties governed by the phase change behavior of the fat, used here to mean melting and crystallisation behavior, crystal polymorphism and microstructure (Birker and Padley, 1987 O Brien, 2003). The same may be said of the functional properties of milk fat, milk fat fractions and milk fat-based products when these are used as food ingredients. 

Fats are chemically triglycerides and can be regarded as the esters produced by the reaction of fatty acids with the trihydric alcohol glycerol. In practice, oils and fats are the product of biosynthesis. Some sugar confectionery contains oils or fats whereas other products, e.g. boiled sweets, are essentially fat-free. The traditional fat used in sugar confectionery is milk fat, either in the form of butter, cream, whole milk powder or condensed milk. Milk fat can only be altered by fractionating it. and while this is perfectly possible technically, there must be sufficient commercial and technical benefits to make it worthwhile. One problem with fractionation operations is that both the desirable and the undesirable fractions have to be used. 

Dairy cattle are raised for their milk, which is a nutritious fluid rich in sugar, protein, and fat. Dairy cattle are usually kept under relatively confined conditions, although when the weather is suitable they are usually allowed to forage in local pastures. Cow milk can be drunk directly by humans (after pasteurization to kill bacterial pathogens that may be present), or used to manufacture butter, cream, cheese, or other foods. When their milk production starts to decline significantly as they age, dairy cows are typically slaughtered for their meat. 

Low sources grain and vegetable oils, butter, cream, cheese, milk, meat, beef. 

A chemical name should not be a phrase. In the early days of chemistry prior to the general acceptance of atomic and subsequent theories, many substances were characterized by clumsy and inconvenient expressions derived from various associations. Examples of these would include "oil of vitriol, "butter of antimony, "cream of tartar, "flowers of zinc, "liver of sulfur, "milk of lime, "sugar of lead, "spirits of nitre, etc. Very possibly de Morveau anticipated the probability that the substances designated by such names would occasionally, by careless classification, become indexed under "oil "butter, "cream, "flowers, "liver, "milk, and "sugar, and thus be withdrawn from the chemist to the kitchen. Despite his warning, however, chemical names were frequently rendered as phrases for the next one hundred years and such forms as "acetate of sodium, "peroxide of hydrogen, and "permanganate of potash have only recently disappeared from texts and books of reference. 

Cocoa butter-like fats can also be formulated with interesterified oils. Blends suitable for butter cream fillings in biscuits may be formulated from palm stearin/palm kernel olein (25 75) or palm stearin/palm kernel olein/palm kernel oil (25 37.5 37.5) (Noor Lida et al. 1997). 

Foods Champagne, soda and beer heads, whipped cream, meringue, ice cream Milk, butter, creams, mayonnaise, cheese, sauces, cream liqueurs Jellies, chocolate drinks, semi-frozen drinks, ice cream, vegetable shortening Aerosol topping sprays... 

Such objectives should be achieved if the diet contains plenty of fi esh fruit and green vegetables, plenty of bread (preferably brown), cereals and root vegetables and some animal protein derived from poultry, fish, eggs and cheese rather than red meat. Fats such as butter, cream and lard should be restricted as well as sugar in the form of confectionery, soft drinks, cakes and biscuits. 

Butter cream a. Beaten mix of butter and sugar Sweet flavors most appropriate ... 

Milk is practically completely defatted (remaining fat content 0.03-0.06%) in hermetic, self-cleaning or hermetic/self-cleaning creaming separators. The cream products are subsequently standardized by back-mixing. Whipping cream contains at least 30% milk fat, coffee cream at least 10% and butter cream 25-82%. Cream is utilized in many ways, either by direct consumption or for production of butter and ice creams. Whippability and stability of the whipped foam products are necessary whipping cream properties. For the best quality cream, a volume increase of at least 80% is expected and a standard cone with 100 g load must penetrate 3 cm deep in > 10 s. No serum separation should occur at 18 C after 1 h. 

UNDER- sweetsi fat-rich items (bacon, butter, cream, mat- bums, and trauma), 121 under- Hence, extra protein sources... 

Their chief sources are animal fats (lard, suet, butter, cream), vegetable fats (oils, oleo-margarines, nuts). Fats are important as concentrated sources of energy, and represent a form in which energy is stored in animals and in the seeds of plants. 

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