Butter (Leaving Cert Home Economics): Flashcards
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Practise the cards
15 cards from this deck
Primary composition of butter
Primary composition of butter
Fat-based product
Main proteins in butter
Main proteins in butter
Casein and whey
Dominant fat type in butter
Dominant fat type in butter
Saturated fat
Main fat-soluble vitamins in butter
Main fat-soluble vitamins in butter
Vitamins A and E
Vitamin A functions
Vitamin A functions
Vision and immune function
Purpose of pasteurisation in butter production
Purpose of pasteurisation in butter production
Eliminate harmful bacteria & extend shelf life
Churning in butter production
Churning in butter production
Agitates cream, fat globules coalesce to form butter
What's drained after churning
What's drained after churning
Buttermilk
Optimal fridge temp. for butter storage
Optimal fridge temp. for butter storage
4°C to 8°C
Max. freezer storage time for butter
Max. freezer storage time for butter
Up to 6 months
Why limit air exposure when storing butter
Why limit air exposure when storing butter
Prevents rancidity
Butter's burning temp. vs oils
Butter's burning temp. vs oils
Burns at lower temperature than oils
Butter temp. for baking
Butter temp. for baking
Room temperature
Why add salt to butter
Why add salt to butter
Flavour enhancement & preservation
Effect of saturated fat on body
Effect of saturated fat on body
Influences cholesterol levels