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ácido

A flavor characteristic of butter as a result of the moderate acid development in the milk or cream, or excessive ripening of the cream.

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ácido láctico
Milch und Milcherzeugnisse; Käse

The acid produced in milk or curd during cheesemaking, often as a result of the addition of a bacterial starter culture.

ácido acético
Milch und Milcherzeugnisse; Butter

This is the active ingredient found in vinegar. It's used in food preservation.

ácidos graxos
Milch und Milcherzeugnisse; Butter

A chemical molecule consisting of carbon and hydrogen atoms bonded in a chainlike structure; combined through its acid group (-cooh) with the alcohol glycerol to form ...

ácido orgánico
Milch und Milcherzeugnisse; Butter

An acid containing carbon atoms, for example, citric acid and acetic acid, generally weak acids characterized by a carboxyl (-COOH) group

manteiga
Milch und Milcherzeugnisse; Butter

Substancia graxa comestible que se obtén batendo a tona do leite ata que queda consistente.

sal
Milch und Milcherzeugnisse; Butter

Most butter is available in a lightly salted form. The salt is a preservative and also adds to the flavor. Although some butter made from sweet cream is not salted, lightly salted ...

triglicéridos
Milch und Milcherzeugnisse; Butter

Neutral fat molecule made up of three fatty acids joined to one glycerol molecule through a special chemical linkage called an ester. A type of lipid consisting chemically of one ...

manteiga ó estilo europeo
Milch und Milcherzeugnisse; Butter

Plugra is a domestic brand. Butter with 2% more milkfat than regular butter. Since European-style butter has a lower moisture content, using it results in better pastries, icings, ...

caroteno
Milch und Milcherzeugnisse; Butter

Pro-vitamin A. An antioxidant used to decrease oxidative rancidity of fat or oil. Enhances color of finished foods; color additive

graxa visible
Milch und Milcherzeugnisse; Butter

Refined fats and oils used in food preparation, including edible oils, margarine, butter, lard, and shortenings

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