kiseljenje

kiseljenje

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 the butter becomes soapy in flavor.

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Part of Speech: noun
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Industry/Domain: Dairy products
Category: Butter
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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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Flavor characteristic associated with using high temperatures in pasteurization of sweet cream.

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