kiseljenje

kiseljenje

Bacteria, mold, water, air, light, enzymes and some metals can accelerate souring. Souring results in the formation of free fatty acids, such as butyric acid and caproic acid, and the butter becomes soapy in flavor.

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Ordklasse: noun
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Blossary:
Fagområde/Domene Dairy products
Category: Butter
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