Word: butterfat
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Dates: during 1970-1979
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Ellen Kolemainen, spokesman for Kelley's Homemade Ice Cream in Boston, said on Wednesday that Kelley's uses a Hood's mix like Steve's. Kolemainen said that the mix contains butterfat cream, milk and a stabilizer--sodium algenate--to keep the milk and cream from separating. Because of Boston health regulations about pasteurization, she said, it would be "very difficult" for any small store to make...
...farmers, for example, have been paid by the Government to irrigate formerly unusable land that the very next year was placed in a soil conservation program and thus, for still a further price, was held out of production. Subsidies to milk producers are paid on the basis of the butterfat content in their cows' milk, which naturally has encouraged dairy farmers to produce, through the breeding and feeding of cattle, ever richer milk. Consumer tastes, of course, have gone precisely the other way -to large quantities of fat-free milk...
Some Baskin-Robbins ice creams contain as much as 20% butterfat-double the federal minimum-and all are made with fresh cream and no preservatives. "A whole generation is starved for good ice cream," Robbins notes. "They have had plenty of ice cream of a sort, the cheap stuff sold in supermarkets, but it wasn't fun ice cream." By rapidly rotating his flavors, Robbins hopes to create a nationwide cryogenic euphoria. Only once has he erred. Goody Goody Gumdrop, with tiny gumdrops blended into tutti-frutti-flavor ice cream, was invented in 1965. But the gumdrops kept freezing...