butter is a creamy spread and a dairy product
The natural fat of milk from which butter is made, consisting largely of the glycerides of oleic, stearic, and palmitic acids.
Butter is a dairy product, it is made from milk. It's mostly fat and very nice spread on hot toast.
Rawr!
An alternative name for milk fat is butterfat. When the butterfat is removed from the milk, it is called cream.
An alternative name for milk fat is butterfat. When the butterfat is removed from the milk, it is called cream.
it is butterfat
A centrifugal spins milk at high speeds to separate the butterfat the rest of milk.
I have heard of no such information. Whole milk is usually 4% butterfat. 2% milk is - by law - a maximum of 2% butterfat. Based on fat content, they are not, and cannot be "the same".
If 'X' is the number of quarts of 6 percent butterfat milk and 'Y' is the number of quarts of the 1 percent butterfat milk then: x + y = 75 quarts and (6x + 1y)/75 = 4 (because we want 4 percent per quart) then solving for the system of equations leads to: x = 45 quarts (the 6 percent) and y = 30 quarts (the 1 percent)
No. You've got this confused with the Jersey, which is the breed that produces milk with the most butterfat.
The acetone allows the separation of butterfat and casein (whey) from the lactose in milk.
It's mostly water, milk is an emulsion or colloid of butterfat globules within a water-based fluid.
Mixing milk with 1% butterfat and light cream having 20% butterfat to get to whole milk with 3.4% butterfat. Mix 874g of 1% milk with 126g of light cream to get 1kg of 3.4% whole milk. The cream will settle on top of the milk (cream is lighter than milk) and will have to be mixed in thoroughly. This calculation can be done using a Pearson Square.
It means that the amount of butterfat in that milk, or milk product is 1% of the total volume of the product. It qualifies as "low fat". As it comes from the cow - depending on the breed of cow - milk is 4% to 5% butterfat.
Yes, it is very light milk with a butterfat content of about 12.5%