Butter Flashcards
How is butter made from milk?
Churning cream to remove liquid buttermilk.
What is the minimum fat content required by law in butter?
At least 82% fat.
How is cream prepared for butter production after pasteurization?
Held at 4.5℃ to harden the fat globules.
What is the purpose of holding cream at 15-18℃ for three to four hours during butter production?
To develop acidity for flavor.
At what temperature is butter typically cooled before churning?
7℃.
What is the role of salt in butter production?
Added for preservation.
What are the main components of butter?
Fatty acids, water, protein, minerals, vitamins A and D.
What gives butter its characteristic flavor?
Butyric acid.
What are the uses of butter in food preparation?
Spreading on bread, serving with vegetables, creaming cakes, shortening in pastry, shallow frying, making butter icing and sauces.
What is added to butter to preserve it?
1.5% salt.
What type of butter is typically used for making butter icing?
Unsalted butter.
What kind of product is brandy butter typically used for?
Home-made cream.
What is the primary role of churning in butter production?
To separate the liquid buttermilk.
What is the purpose of developing acidity in cream during butter production?
Enhance flavor.
What are the main ingredients of butter in terms of fat percentage?
82% fatty acid, 15% water.
What is the purpose of washing the fat during butter production?
To remove impurities.
What is the melting point of butter, making it suitable for pastry use?
High melting point.
What is the purpose of adding extra flavoring to butter?
Enhance taste.
What is the role of preservatives and antioxidants in butter?
Extend shelf life.
What is a common use of butter in cake-making?
Creaming cakes.
What is a common use of butter in pastry-making?
Shortening in pastry.
What is a common use of butter in shallow frying?
Used at relatively low temperatures.
What is a common use of butter in making sauces?
Used in various sauces.
What is the purpose of hardening the fat globules in cream during butter production?
Preparation for churning.
What is the purpose of working butter until smooth after adding salt?
To achieve desired texture.
What are the vitamins typically found in butter?
Vitamins A and D.
What are the minerals present in butter?
2.3% minerals.
What is the percentage of protein found in butter?
0.4% protein.
What is the typical percentage of salt added to butter for preservation?
1.5% salt.
What are some common uses of butter in food preparation?
Spreading, serving with vegetables, creaming cakes, shortening in pastry, shallow frying, making sauces, and butter icing.
