Butter oil

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 ... 

Anhydrous Milk Fat. One high milk-fat material is butter oil (99.7% fat), also called anhydrous milk fat or anhydrous butter oil if less than 0.2% moisture is present. Although the terms are used iaterchangeably, anhydrous butter oil is made from butter and anhydrous milk fat is made from whole milk. For milk and cream there is an emulsion of fat-ia-semm, for butter oil and anhydrous milk fat there is an emulsion of semm-ia-fat, such as with butter. It is easier to remove moisture ia the final stages to make anhydrous milk fat with the semm-ia-fat emulsion. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

E 100 1% bixin propylene glycol, potassium hydroxide, mono- and diglycerides Annatto extract in vegetable oil. Yellow-orange beverages Butter, oils, margarines, processed... 

Monoglycerides in degraded butter oil Silica gel with fluorescent indicator (Merck) 7... 

Monoacylglycerol in butter oil can be detected under UV fight or with iodine vapor, and the detected bands extracted with hexane isopropanol (3 2) can be used... 

Calcium caseinate and butter oil have been extruded directly at 50-60% moisture levels to obtain a cheese analog with no surface water or fat (Cheftel et ah, 1992). The fat emulsification and melting ability increased with screw speed or barrel temperature. The texture of the extmded analogs was similar to those obtained by batch cooking and was affected by pH (Cheftel et ah, 1992) and emulsifying salts (Cavalier-Salou and Cheftel, 1991). The product can be used as adjimcts for hamburger, pizza, and sauces. 

Butter. Similarly, butter would be weighed out and added to the product. Butter can be replaced with butter oil (see Table 10 in Section 3.14.5), which is butter with its water content removed. Butter oil has been used as a way of supplying butter to the bakery industry from intervention stocks with a reduced chance of the butter being diverted for table use. 

Originally, full cream milk solids were used but now where possible skim milk solids are substituted. A few products are still made from full cream milk solids but this is now rare. In some cases butter or butter oil is added to replace the fat that has been removed from the skim milk. In other cases the fat content of the milk is replaced with vegetable fat. It might appear curious that whole milk is effectively reconstituted from skim milk and butter but there are good reasons. Skim milk powder keeps better than full cream milk powder. Using skim milk and butter can under certain conditions be economically advantageous. 

Table 10 Specification for butter oil from IDF standard 68a 1977for anhydrous milk fat...

This specification is for butter oil, which is butter with the water removed. The free fatty acid limit is to detect lipolytic rancidity while peroxide value specification is to limit oxidative rancidity. The copper limit arises because copper catalyses the oxidation of fats. The absence of neutralising substances is to prevent a high titration for free fatty acids being covered up by the addition of alkali. 

Apart from butter or butter oil most fats that are used in biscuits are defined in terms of their physical and chemical properties. Fat suppliers are skilled at producing products with controlled physical and chemical properties from a range of raw materials. The baker can either buy fat on a physical and chemical specification, e.g. solid fat index, slip melting point, and not to contain lauric fat, or on an origin basis, e.g. to be coconut oil. The advantage of the botanical specification is that the item is a commodity and can be obtained from numerous sources. The disadvantage of this approach is that the product is tailored for a particular use. 

Li, C.F. and Bradley, R.L. Degradation of chlorinated hydrocarbon pesticides in milk and butter oil by ultraviolet energy, J. DairyScl, 52 27-30, 1969. 

As discussed above, cresols are widely distributed natural compounds. They are formed as metabolites of microbial activity and are excreted in the urine of mammals. Various plant lipid constituents, including many oils, contain cresols. Cresols have also been detected in certain foods and beverages such as tomatoes, tomato ketchup, cooked asparagus, various cheeses, butter, oil, red wine, distilled spirits, raw and roasted coffee, black tea, smoked foods, tobacco, and tobacco smoke (Fiege and Bayer 1987). However, very few monitoring data for cresols in food were found in the literature. 

Suppositories are conical or ovoid shape solid preparation made up of fat (cocoa butter oil or theobroma oil), a wax or a glycerine-gelatin jelly. They are used for insertion into the rectum, where they melt, dissolve and disperse and exert their action - local as well as systemic. 

Butter, butter oil, ghee Creams various fat content (HTST pasteurized or UHT sterilized), coffee creams, wipping creams, dessert creams Cream cheeses... 

Lactones have strong flavours traces of (5-lactones are found in fresh milk and contribute to the flavour of milk fat, but higher concentrations may occur in dried milk or butter oil as a result of heating or prolonged storage and may cause atypical flavours. 

Butter oil or anhydrous milk fat is a refined product prepared by centrifuging melted butter or by separating the milk fat from high-fat cream. There are no federal standards in the United States, but the FAO has published, in the Codex Alimentarius, standards of 99.3% fat and 0.5% moisture for butter oil and 99.8% fat and 0.1% moisture for anhydrous butter oil (FAO 1973). 

Initially, stereospecific analyses were done by Pitas et al. (1967) on whole milk fat and by Breckenridge and Kuksis (1968) on a molecular distillate of butter oil. They indicated that the short chain acids were selectively associated with the sn-3 position. In the butter oil distillate, over 90% of the TGs contained two long-chain and one short-chain fatty acids. This asymmetry has been confirmed by the observation of a small optical rotation of the TGs (Anderson et al. 1970), by proton magnetic spectroscopy (Bus et al. 1976), and by nuclear magnetic resonance spectroscopy (Pfeffer et al. 1977). Pfeffer et al. found 10.3 M% 4 0 (butyric) in the oil and determined that 97% of the acid was in the sn-3 position. It is worth noting that the analysis was done without alteration or fractionation of the oil. 

Table 4.7. Fatty Acid Composition of Butter Oil as Determined by GLC-Mass Spectrometry (Weight Percent) of Total Methyl Esters...

Ellis and Wong (1975) identified y and A lactones in butter, butter oil, and margarine and showed a correlation of the lactone content with time and temperature of heating. 

Milk containing fat globules with a natural fat globule membrane can be activated, deactivated, and reactivated by proper changes in temperature. However, some loss of activity will occur upon repeated activation (Wang and Randolph 1978). The phenomenon of temperature activation is found only when the fat globules have their natural layer of adsorbed materials. Neither homogenized milk, nor emulsions of tributyrin, nor butter oil emulsified in skim milk can be activated in this manner. 

Lipid autoxidation in fluid milk and a number of its products has been a concern of the dairy industry for a number of years. The need for low-temperature refrigeration of butter and butter oil, and inert-gas or vacuum packing of dry whole milks to prevent or retard lipid deterioration, in addition to the loss of fluid and condensed milks as a result of oxidative deterioration, have been major problems of the industry. The autoxidation of milk lipids is not unlike that of lipids in other... 

---