SC - Re: sca-cooks V1 #391

[Ron and Laurene Wells]

>
>Isn't fresh butter naturally white, or at least a cream color?  I would bet
that
>some commercial brands are less yellow than others.
>
>Mercedes
>rudin at okway.okstate.edu
>

   I've heard that butter is yellower at different times of the year than
other times.  Not sure when the "whitest" butter could be made though.  But
if you have ever bought heavy whipping cream, and whipped it too slowly (or
on purpose) you will notice that despite the creamy white color of the
cream, the butter always turns out yellow!  No one has yet been able to
explain to me exactly why this happens though.

- -Laurene

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