ngẫu nhiên Các Câu Trả Lời
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cheeeese said:
to find the answer to that câu hỏi bạn must look inside your own mind...
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pure-angel said:
when sữa is processed into butter, the bơ cream separates from the watery liquid (which is actually sold as skim milk). the bơ cream contains all the fat which has a high concentration of vitamin A. Vitamin A has a natural yellowish tint. When churned, it is oxidized and aerated, and turns even yellower and another separation occurs when the fat lumps and the bơ sữa (sold as, bạn guessed it "buttermilk) is squeezed out. how do I know this? I grew up in a dairy farm in Wisconsin:)
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sapherequeen said:
Chemicals in the butter, probably. Hmm...
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Twilightzook said:
Vitamin A is a fat soluble vitamin and is present in butter. It has a natural yellow tint.
I think...either that hoặc a cat pees in it.
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HyperSophz1 said:
like many dariy idems, u pure sữa and cream, it ages and it turns a nice golden colour
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