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| | Dept. of Agriculture_603_066 |
 | | The hundredweight and butterfat reported as custom processed and returned to a given producer-handler must never be greater than the amount received for custom processing from such producer-handler. | | | Any hundredweight or butterfat of processed and bottled milk, over and above that which was custom processed and delivered to the producer-handler shall be Class 1 sales of the handler and shall be included with other Class 1 sales as reported on the appropriate line of the monthly handler report. | | | (2) Deduct from the hundredweight and butterfat of each class the hundredweight and butterfat received from other handlers or producer-handlers as classified and reported by the handler or producer-handler from whom the milk was received pursuant to OAR 603-066-0100(1). |
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http://arcweb.sos.state.or.us/rules/OARS_600/OAR_603/603_066.html
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| | Cook's Thesaurus: Milk & Cream |
| | Light whipping cream = whipping cream (with a butterfat content of 30 - 36%) and heavy cream = heavy whipping cream (with at least 36% fat) are heavy enough to whip, and aren't as prone as lower-fat creams to curdling in sauces. | | | Substitutes: heavy cream (this has a butterfat content of at least 36%) OR créme fraîche (as a dessert topping) OR egg custard (as a dessert topping) | | | cream Varieties: Creams vary according to the amount of butterfat they have. |
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http://www.foodsubs.com/Dairyoth.html
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| | IDFA - News Article Template - Updated May 5, 2003 |
| | In his response, Penn specified that the majority of butterfat allocated through DEIP to date was not fresh butter. | | | For the first time since 2000, USDA invited bids for butterfat under DEIP on February 25; those 5,000 metric tons (MT) (of the allowable 13,186 MT of butterfat for fiscal year 2003) were quickly awarded. | | | The other 96% of the tonnage was butteroil/anhydrous milk fat," stated Penn in the letter. |
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http://www.idfa.org/news/stories/2003/05/deip.cfm
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| | Cook's Thesaurus: Cultured Milk Products |
| | Ready-made yogurts are made from whole milk (with up to 4% butterfat), lowfat milk (with up to 2% butterfat), and skim milk (with up to.5% butterfat). | | | sour milk Substitutes: buttermilk OR Mix one tablespoon lemon juice or distilled white vinegar with one cup of milk, let stand for 5 minutes. | | | Substitutes for one cup: Blend one cup cottage cheese plus two or three tablespoons milk or buttermilk plus two tablespoons lemon juice OR blend equal parts cottage cheese and plain yogurt OR blend one cup cottage cheese plus one-third of a cup buttermilk plus one tablespoon lemon juice. |
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http://www.foodsubs.com/Cultmilk.html
(176 words)
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| | Cook's Thesaurus: Cultured Milk Products |
| | Ready-made yogurts are made from whole milk (with up to 4% butterfat), lowfat milk (with up to 2% butterfat), and skim milk (with up to.5% butterfat). | | | See my sources.) OR blend one cup cottage cheese plus two tablespoons lemon juice plus two tablespoons fat-free mayonnaise plus one-fourth cup nonfat buttermilk (adapted from a recipe in the New Laurel's Kitchen Cookbook) OR Combine 7/8 cup buttermilk or yogurt plus three tablespoons butter or margarine (From a Gateway Virginia recipe. | | | Substitutes for one cup: Blend one cup cottage cheese plus two or three tablespoons milk or buttermilk plus two tablespoons lemon juice OR blend equal parts cottage cheese and plain yogurt OR blend one cup cottage cheese plus one-third of a cup buttermilk plus one tablespoon lemon juice. |
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http://www.foodsubs.com/Cultmilk.html
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| | Vermont Butter & Cheese Company: Specialty Creamery Products in the European Style Fromage Blanc & Quark |
| | Fromage blanc and quark belong to a family of European-style cows’ milk cheeses made with different textures and butterfat amounts to perform different roles in the kitchen. | | | At the request of a chef making traditional German-style pastries and desserts, Allison drew on her European education in artisanal cheesemaking to craft Vermont Quark with 11 percent butterfat and a smooth, creamy texture. | | | The fromage blanc Allison remembered enjoying on the farm for dessert - mixed with a bit of sugar – inspired Vermont Fromage Blanc, which she and company cofounder Bob Reese introduced to the U.S. market in 1985. |
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http://www.vtbutterandcheeseco.com/html/quark.html
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| | SCC in Upper Midwest Order |
| | Butterfat, protein, solids-not-fat (SNF), other solids (SNF less protein), and somatic cell count (SCC) in producer milk associated with the Upper Midwest Federal Milk Order during 1998 were analyzed to determine average component and SCC levels, season and regional variation, and statistical relationships among components in individual herd milk at the farm level. | | | Producer milk in the Upper Midwest Order is priced primarily on the basis of butterfat, protein and other solids with adjustments for SCC. | | | As a comparison, the weighted average SCC in the Upper Midwest Order during 1997 was 370,000; with the lowest weighted average in November (321,000) and the highest in August (417,000). |
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http://www.nmconline.org/articles/SCCLevels99.htm
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| | Cream - joyofbaking.com |
| | Double (rich) Cream has a 48% butterfat content and can be whipped and is also used in pies and sauces. | | | Single Cream has a 20% butterfat content and is used in both sweet and savory cooking. | | | Clotted Cream (Devonshire or Devon Cream) is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sits on top. |
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http://www.joyofbaking.com/Cream.html
(773 words)
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| | Cream - joyofbaking.com |
| | Double (rich) Cream has a 48% butterfat content and can be whipped and is also used in pies and sauces. | | | Single Cream has a 20% butterfat content and is used in both sweet and savory cooking. | | | Clotted Cream (Devonshire or Devon Cream) is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sits on top. |
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http://www.joyofbaking.com/Cream.html
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| | butter on Encyclopedia.com |
| | Clarified butter, butterfat with the milk solids removed, is useful in cooking and has good keeping qualities. | | | The percentage of fat extraction and the time required for churning depend on the composition of the butterfat (see fats and oils); the temperature, acidity, richness, and viscosity of the cream; the speed and motion of the churn; and the size of the fat globules. | | | Renovated or process butter is made from rancid or inferior butter, melted and refined, then rechurned. |
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http://www.encyclopedia.com/html/b1/butter.asp
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| | Making Clarified Butter |
| | Another method is to melt the butter and then actually boil it until the milk solids coagulate and clump together at the bottom of the pan and the butterfat floats on top. | | | The standard method for making clarified butter is to melt the butter gently in a sturdy saucepan until you see the butterfat separating out and forming a thick layer in the pan. | | | Clarified butter, sometimes called drawn butter, is regular butter that has been treated to remove any nonfat elements in order to improve its qualities as a cooking medium. |
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http://asiarecipe.com/clarbutter.html
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| | Cookbook:Butter - Wikibooks, collection of open-content textbooks |
| | European butter typically contains 82% to 84% butterfat and is unsalted. | | | Butter sold in United States markets is typically 80% to 82% butterfat and salted, unless marked otherwise. | | | European style butter, at 82% or greater fat content, is refered to as "dry butter", and is available in specialty shops. |
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http://en.wikibooks.org/wiki/Cookbook:Butter
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| | Technorati Tag: butter |
| | Clarifying butter evaporates the water and separates the milk solids from the butterfat... | | | Butter is composed of butterfat, water and mild solids. | | | These full-size pretzel rods had a very sweet peanut butter candy coating, with a few thin streaks of chocolate on the outside. |
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http://technorati.com/tag/butter
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| | Finding heavy whipping cream |
| | Light whipping cream has a butterfat content of 30% to 36% and heavy whipping cream has a butterfat content of 36% to 40%. | | | If all you have available in your grocery stores is "whipping cream," you can assume that it is light whipping cream. | | | I just found a recipe that calls for this but I don't know what it is. |
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http://www.ochef.com/673.htm
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| | USATODAY.com - Hardee's, Carl's Jr. to offer handmade shakes |
| | The company will junk all those stainless steel, industrial milkshake machines — that typically use 3.5% butterfat ice milk — and replace them with blenders that mix in only the real thing: 12% butterfat ice cream. | | | The Hand-Scooped Ice Cream Shakes and Malts will be sold in vanilla, chocolate, strawberry and peach. | | | Watching closely is ice cream and milkshake kingpin Baskin-Robbins. |
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http://www.usatoday.com/money/industries/food/2005-04-10-shake-usat_x.htm
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| | Karen M |
| | Effect of Inoculation on the Formation of Aerobic Biofilms to Degrade Butterfat/Detergent Mixtures. | | | Removal of Butterfat COD and BOD5 in Inoculated Sand Columns. | | | Intermittent Sand Filtration for Domestic Waste Water Treatment: Effects of Filter Depth and Hydraulic Parameters. |
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http://fabe.osu.edu/FACULTY/Mancl%20CV%202004.htm
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| | Butterfat - Wikipedia, the free encyclopedia |
| | Butterfat or milkfat is the fatty portion of milk. | | | Milk and cream are often sold according to the amount of butterfat they contain. |
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http://www.wikipedia.org/wiki/Milkfat
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| | Milk & Lactose - Ask the Dietitian |
| | Whole milk has 3.5% butterfat or the equivalent of one and one-half teaspoons of butter and 60 calories more. | | | Skim milk has 99 percent of the butterfat removed. | | | Adult milk allergies are usually caused by lactose, the sugar in milk. |
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http://www.dietitian.com/milk.html
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| | Page 3 - Cool Whip and Dream whip |
| | butterfat, regular pasteurized milk is 3.5% to 4.2% butterfat, whipped cream is | | | > that upon whipping it goes immediately to butter! | | | Cold whipping cream, (heavy cream) will whip nicely into fluffy whipped cream |
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http://www.cyclingforums.com/t-271743-15-3.html
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| | Cream - joyofbaking.com |
| | Double (rich) Cream has a 48% butterfat content and can be whipped and is also used in pies and sauces. | | | Single Cream has a 20% butterfat content and is used in both sweet and savory cooking. | | | Clotted Cream (Devonshire or Devon Cream) is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sits on top. |
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http://www.joyofbaking.com/Cream.html
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| | Waldbaums Online - Consumer Updates |
| | Skim-milk cheese has a butterfat content of 0.5 percent or less; average cheeses, such as Cheddar, Gouda, or Camembert, have a fat content of from 45 to 50 percent. | | | The butterfat content of cheeseÂthat is, the amount remaining in the cheese solids after all moisture has been removedÂvaries according to whether the cheese has been made with whole milk, skim or part-skim milk, or enriched milk. | | | Thus, there are hard-grating cheeses, ripened longer and with sharp flavor (for example, Parmesan), hard cheeses (for example, Cheddar), semisoft cheeses (for example, Roquefort or Limburger), and soft cheeses (for example, Camembert or cottage cheese). |
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http://www.waldbaums.com/consumer_updates.asp?id=61
(773 words)
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| | Cook's Thesaurus: Milk & Cream |
| | Light whipping cream = whipping cream (with a butterfat content of 30 - 36%) and heavy cream = heavy whipping cream (with at least 36% fat) are heavy enough to whip, and aren't as prone as lower-fat creams to curdling in sauces. | | | Lightest of all is half and half, which is half milk, half cream and weighs in with a butterfat content between 10.5 - 18%. | | | Light cream = coffee cream = table cream is richer at 18 - 30% fat, but it still can't be whipped. |
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http://www.foodsubs.com/Dairyoth.html
(773 words)
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| | :: Russ Feingold :: United States Senator |
| | University of Wisconsin Professor Stephen M. Babcock developed a tester for measuring the amount of butterfat in milk. | | | The new design solved the problem of storing winter cattle silage and thereby allowed dairying to become a major agricultural operation in Wisconsin. | | | Franklin Hiram King, a professor of natural science at River Falls State Normal School, developed the round silo. |
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http://feingold.senate.gov/students_wi_firsts.html
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| | Vermont History - The Windham Foundation - Grafton Vermont historic inn and country village VT Living.com |
| | The extra-aged flavorful cheddar is made with milk from selected herds of Vermont Jersey cows, and was chosen for its superb creaminess and high butterfat content. | | | The Foundation was established in 1963 with a three-fold purpose: to restore buildings and economic vitality in the village of Grafton; to provide financial support for education and private charities; and to develop projects that will benefit the general welfare of Vermont and Vermonters. | | | The Old Tavern at Grafton was restored by The Foundation in 1965 with painstaking historical accuracy and the addition of modern plumbing, heating, and safety features. |
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http://www.vtliving.com/oldtavern/windham.shtml
(548 words)
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| | Munifordia |
| | Recommended to improve milk and butterfat, he was Jersey's most comprehensively proven sire. | | | Few bulls provided a better outcross and "Gamboge" can be relied upon as a general all-round improver.* | | | Daughter Lynn's Gamboge Dairylike - 1st Young Cow, 1st Best Uddered Cow. |
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http://www.miniaturejersey.com/Munifordia_Gamboge.htm
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| | Boston.com / News / World / Australia/Antarctica / King Island's Future in Cloud Juice, Kelp Chutney |
| | And as Ueli Berger, the cheerful head cheesemaker at King Island Dairy, will tell you, butterfat is his best friend. | | | King Island may be a speck in the middle of the notorious Bass Strait off Australia's southern coast, but islanders have turned the isolation into an economic asset. | | | KING ISLAND, Australia (Reuters) - From kelp chutney and cloud juice to giant lobsters, gourmet cheese and the best beef this side of Texas, Australia's faraway King Island has staked its future on food. |
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http://www.boston.com/news/world/australia/articles/2003/11/28/king_islands_future_in_cloud_juice_kelp_chutney
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| | Freckles Frozen Custard |
| | Frozen Custard must contain at least 10 percent butterfat and 1.4 percent egg yolk. | | | Typically, Frozen Custard is made hourly and served at 18 degrees whereas traditional ice cream is made at 20 degrees, flash frozen to minus 10 degrees, and stored at minus 20 degrees. | | | Frozen Custard is a gourmet ice cream treat that first originated on Coney Island. |
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http://frecklesfrozencustard.com
(230 words)
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