4. Characteristics and properties of the final product
4.1 Sensory properties and composition
Butter therefore has a rather pasty consistency, but is also suitable for spreading, as it is usually spread on a surface such as bread, rusks, etc., as soon as it comes out of the fridge. In terms of color, it should be pale yellow, although this will vary according to the season and, more particularly, the dairy cows' diet, with a marked yellow note in summer due to the beta-carotene content of fresh grass, and a whiter hue in winter. In terms of flavor, quality butter is characterized by an aromatic note of hazelnut taste. When used hot, for cooking, new, specific and inimitable aromatic notes appear. These are due to the formation of compounds such as delta-lactones characteristic of pastries, sauces, etc. In nutritional terms, butter is...
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Characteristics and properties of the final product
Bibliography
Bibliography
Regulations
Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products
Decree no. 88-1204 of December 30, 1988, regulating the manufacture and sale of butter and certain dairy specialties (version in force on May 2, 2021).
Decree no. 84-1147 of December 7, 1984 implementing...
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