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LJ - node #30
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<p>Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called buttermilk—although the buttermilk most common today is instead a directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called scotch hands. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets.</p> | ||
<p>Commercial butter is about 80% butterfat and 15% water; traditionally made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of triglyceride, a triester derived from glycerol and three of any of several fatty acid groups. Butter becomes rancid when these chains break down into smaller components, like butyric acid and diacetyl. The density of butter is 0.911 g/cm3 (0.527 oz/in3), about the same as ice.</p> | ||
</article> | ||
<main> |
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empty main
element
@@ -1 +1 @@ | |||
.DS_Store | |||
.idea |
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You should leave .DS_Store
in this file.
align-self: center; | ||
} | ||
/*color pallette*/ | ||
.these-colors{ |
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These don't seem to be used.
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