From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #4225 Reply-To: ammf@fruvous.com Sender: owner-ammf-digest@smoe.org Errors-To: owner-ammf-digest@smoe.org Precedence: bulk alt.music.moxy-fruvous digest Tuesday, May 26 2020 Volume 14 : Number 4225 Today's Subjects: ----------------- Low Stock Due To Huge Demand ["Breathing Mask" Subject: Low Stock Due To Huge Demand Low Stock Due To Huge Demand http://ultramoskihack.buzz/L1nxwrBPP9ulbA9RkahD8NyZeUqwUAEduQZssNnOaIQkpoHJ http://ultramoskihack.buzz/MVajE22GS4rs1uTcNopJIITRVMqUkTrM9i4jUW7IDFX9li9B Dairy products are often pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from pasteurized fresh cream is called sweet cream butter. Production of sweet cream butter first became common in the 19th century, with the development of refrigeration and the mechanical cream separator.(p33) Butter made from fresh or cultured unpasteurized cream is called raw cream butter. While butter made from pasteurized cream may keep for several months, raw cream butter has a shelf life of roughly ten days. Throughout continental Europe, cultured butter is preferred, while sweet cream butter dominates in the United States and the United Kingdom. Cultured butter is sometimes labeled "European-style" butter in the United States, although cultured butter is made and sold by some, especially Amish, dairies. Commercial raw cream butter is virtually unheard-of in the United States. Raw cream butter is generally only found made at home by consumers who have purchased raw whole milk directly from dairy farmers, skimmed the cream themselves, and made butter with it. It is rare in Europe as well.(p34) Several "spreadable" butters have been developed. These remain softer at colder temperatures and are therefore easier to use directly out of refrigeration. Some methods modify the makeup of the butter's fat through chemical manipulation of the finished product, some manipulate the cattle's feed, and some incorporate vegetable oil into the butter. "Whipped" butter, another product designed to be more spreadable, is aerated by incorporating nitrogen gasbnormal air is not used to avoid oxidation and rancidity. All categories of butter are sold in both salted and unsalted forms. Either granular salt or a strong brine are added to salted butter during processing. In addition to enhanced flavor, the addition of salt acts as a preservative. The amount of butterfat in the finished product is a vital aspect of production. In the United States, products sold as "butter" must contain at least 80% butterfat. In practice, most American butters contain slightly more than that, averaging around 81% butterfat. European butters generally have a higher ratiobup to 85%. Liquid clarified butter Clarified butter is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom.(p37) Ghee is clarified butter that has been heated to around 120 B0C (250 B0F) after the water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces antioxidants that help protect it from rancidity. Because of this, ghee can keep for six to eight months under normal conditions.(p37) Whey butter Butter made in a barn; Dutch painting by Jan Spanjaert. Cream may be separated (usually by a centrifugal separator) from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy". They are also cheaper than "sweet" cream and butter. The fat content of whey is low, so 1000 pounds of whey will typically give 3 pounds of butte ------------------------------ End of alt.music.moxy-fruvous digest V14 #4225 **********************************************