Description
Thermal process that removes water and milk solids from butter, yielding a clear, high‑smoke‑point clarified fat.
Technical
Butter is heated to 150–170 °C, causing water to evaporate and milk proteins (casein, whey) to denature and coagulate into curds that settle. The remaining liquid phase consists almost entirely of triglycerides, with only trace free fatty acids. Controlled heating avoids oxidation of the fat, preserving a stable, shelf‑ready product.
Science
Primary Reaction
Thermal denaturation and coagulation of milk proteins combined with water evaporation, separating milk solids from triglyceride fat.
Sensory Profile
Aroma ()
nuttytoastycaramelizedbutterygoldenwarmcreamy
Wine Analogy
Similar to the nutty oxidation notes in aged sherry