BUTTER Chemische Eigenschaften,Einsatz,Produktion Methoden
Verwenden
Butter Oil is the clarified fat portion of milk, cream, or butter
obtained by the removal of the nonfat constituent. it contains not
less than 99.7% milkfat, not more than 0.2% moisture, and not
more than 0.05% milk solids nonfat. it is used in frozen desserts,
puddings, and syrups. it is also termed anhydrous milkfat, or ghee.
BUTTER Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte