SC - Re: sca-cooks V1 #391

[Kimib2 at aol.com]

In a message dated 97-10-25 01:22:22 EDT, you write:

<< 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
 >
 
 because the natural color of the lipids in bovine lactic secretions is
 yellow in color, and by making butter you are concentrating them and
 removing the calcium bearing portion of the liquid. Also, if the cows
 eat corn and marigolds, the colorant is carotene based and fat soluable
  >>
when my daughter was in girl scouts they shook chilled heavy whipping cream
in clean glass jars and the butter was white... maybe Illinois (Wisconsin)
cows are different???
kimib2
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