Butter
Butterfat
Butterfat naturally occurs in milk and gives dairy products their body, structure, mouth feel, and rich texture. Several different fatty acids make up butterfat, most of which are triglycerides. Each triglyceride has its own distinct melting point, making butterfat very difficult to artificially produce. Butter is made exclusively from milk or fresh cream, or a combination of both. Butter contains 80 percent or more milkfat and can have salt added. Unsalted butter is preferred over salted butter in cooking and baking applications because it allows recipes to be seasoned to taste. Butter can be used as a spread, a cooking fat, or a baking ingredient. The texture of butter results from the churning or kneading process during production. Churning establishes a fat crystalline structure which ultimately carries texture through to the finished baked good. |
Advantages of Using Butterfat
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