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Technical characteristics
- BrandButter
Description
Butter is made by churning cream or milk. Butter consists of butterfat, water and milk proteins.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95°F).
Butter generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the cow's feed.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95°F).
Butter generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the cow's feed.
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Butter