Description:
Butter has a natural pale-yellow color, but butter can also turn brown in the freezer due to the Maillard reaction (a non-enzymatic browning process in butter). This reaction occurs when the milk solids in butter turn brown. The milk solids have a lower smoke point than the fat in butter. Also, Butter can turn brown in the freezer due to oxidation. When butter reaches a certain temperature, it reacts with oxygen in the air. Tehatta, West Bengal; India.
Description:
Butter has a natural pale-yellow color, but butter can also turn brown in the freezer due to the Maillard reaction (a non-enzymatic browning process in butter). This reaction occurs when the milk solids in butter turn brown. The milk solids have a lower smoke point than the fat in butter. Also, Butter can turn brown in the freezer due to oxidation. When butter reaches a certain temperature, it reacts with oxygen in the air. Tehatta, West Bengal; India.
Date Created:
2023-10-17 00:00:00
Author:
Soumyabrata Roy
Copyright Notice:
Soumyabrata Roy/ Majority World
Filename:
_Z6T6696.jpg
File Date/Time:
1700234189
File Size:
7583488
File Type:
2
Mime Type:
image/jpeg
Sections Found:
ANY_TAG, IFD0, THUMBNAIL, EXIF
Image Description:
Butter has a natural pale-yellow color, but butter can also turn brown in the freezer due to the Maillard reaction (a non-enzymatic browning process in butter). This reaction occurs when the milk solids in butter turn brown. The milk solids have a lower s